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
- 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.
- 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.
- Ensure the fryer is at 175c. Deep fry the fries for 4 minutes 30 seconds shaking the basket halfway through.
- Serve chilli over fries; sprinkle with cheese. If desired, top with sour cream and jalapeno slices.
- 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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