Mccain Texas Chilli Fries


1 medium onion, chopped

1 medium carrot, finely chopped

500g Diced stewing beef (cut into 1/2-inch pieces)

3 tablespoons all-purpose flour, divided

2 tablespoons canola oil

1 tin diced tomatoes

35g chili seasoning mix

1 tin pinto beans, rinsed and drained

1 medium green pepper, chopped

1 jalapeno pepper, seeded and finely chopped

900g McCain SureCrisp Skin-On Thin Fries

2 cups shredded sharp cheddar cheese

Optional toppings: Sour cream and sliced jalapeno peppers



  1. Place onion and carrot in to a slow cooker. Toss beef with 2 tablespoons flour. In an oven proof pot, heat oil over medium heat; brown beef in batches. Transfer meat to slow cooker.
  2. Drain tomatoes; reserving liquid. In a small bowl, whisk drained liquid, chilli seasoning and remaining flour until blended; pour over beef. Stir in the tomatoes, beans and peppers. Cook, covered, on low until meat is tender, about 6 hours.
  3. Ensure the fryer is at 175c. Deep fry the fries for 4 minutes 30 seconds shaking the basket halfway through.
  4. Serve chilli over fries; sprinkle with cheese. If desired, top with sour cream and jalapeno slices.
  5. Kitchen tips:   

   •This is a fun appetiser, but it can also be served as a main dish, or the chilli can be served alone.

   •Substitute a jack cheese—Monterey or pepper—for the cheddar.


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