The only thing better than Texas chili is Texas chili fries. Use this recipe for classic chili and layer generously over crispy, golden fries for a hearty and delicious meal you’ll definitely want to repeat. Have fun with it and make it yours; try it with classic fries, waffle-cut fries, or even tater tots if you’re feeling adventurous!
• 1 medium onion, chopped
• 1 medium carrot, finely chopped
• 2 lbs of beef stew meat, cut into 1/2-inch pieces
• 3 Tbsp of all-purpose flour, divided
• 2 Tbsp of canola oil
• 1 can (14.5 oz) of Mexican diced tomatoes
• 1 envelope (1.25 oz) of chili seasoning mix
• 2 cups of Randall Pinto Beans, drained
• 1 medium green pepper, chopped
• 1 jalapeno pepper, seeded and finely chopped
• 2 packages (32 oz each) of frozen french-fried potatoes
• 2 cups of shredded sharp cheddar cheese
• Optional toppings: Sour cream and sliced jalapeno peppers
Place the onion and carrot in a 5-qt. slow cooker. Toss the beef with 2 tablespoons of flour. In a skillet, heat the oil over medium heat; brown the beef in batches. Transfer the meat to the slow cooker.
Drain tomatoes, reserving the liquid. In a small bowl, whisk reserved tomato liquid, chili seasoning, and the remaining tablespoon of flour until blended; pour over the beef. Stir in the tomatoes, beans, and peppers. Cook, covered, on low until meat is tender (6 to 8 hours).
Prepare the fries according to the package directions. Serve the chili over the fries; sprinkle with cheese. If desired, top with sour cream and jalapeno slices.
Recipe inspired by and picture courtesy of tasteofhome.com.
There are 4.5 cups of Pinto Beans in one 48-ounce jar of Randall Pinto Beans. That means you’ll have 2 cups of drained beans left over, enough to toss into a lovely salad, soup, or main dish. But you can also use a 48-ounce jar of our Pintos to make this recipe, which calls for two cans (each 15 ounces) of canned beans. The recipe will taste so much better with our don’t-taste-the-can beans in our famous glass jar!