Saturday, March 17, 2007

Chili Topped Fried Fries Recipe

Chili Topped Fried Fries

8 oz.lean ground beef
1 large onion, chopped
2 tsp. minced garlic
1 can (8 oz.) tomato sauce
1 tbsp. cider vinegar
1 - 2 tbsp. chili powder, to taste
1 can (15 oz.) red kidney beans, drained ( I like Pintos )
1/4 tsp. salt
Potatoes 1/2 pkg. (26 oz.) frozen shoestring Idaho potatoes
2 tbsp. olive oil
2 green onions, chopped
1 jalapeno pepper, seeded, minced
1 small red pepper, chopped

Chili: (Chili can be made ahead of time and refrigerated; reheat before serving.) Over medium-high heat, in a medium stock pot, cook beef, onion and garlic for 5 minutes, or until meat is no longer pink. Add remaining ingredients and simmer 5 more minutes.

Over medium-high heat, in a large nonstick skillet, heat olive oil until hot. Carefully add frozen potatoes. Cook potatoes, stirring and lifting bottom ones so they all cook evenly, for 10 minutes. Reduce heat to medium-low. Oil bottom of a large Dutch oven or soup pot; place pot on top of potatoes to weight them down (place something in pot to serve as a weight -- 1 or 2 bricks work well). Cook potatoes, weighted, for another 4 minutes. Remove brick and soup pot; invert potatoes onto a serving platter. Top potatoes with hot chili. Garnish with your choice of chopped green onions, minced jalapeno and chopped red pepper.

This recipe for Chili Topped Fried Fries was sent to us by Johnny and is part of our Chili recipes collection.

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