Introduction: Craving a Hearty, Spicy Comfort Food?
Want a dish that’s loaded with bold flavors and perfect for game day or a fun family meal? Texas Chili Fries are the ultimate recipe! This slow-cooker dish combines tender beef chili, spiced with Mexican tomatoes and chili seasoning, served over crispy French fries and topped with melty cheddar cheese. Add a dollop of sour cream and jalapeño slices for extra flair! Ideal for casual gatherings or a cozy night in, these chili fries are easy to prep and deliver big, Tex-Mex taste. Ready to create a delicious, crowd-pleasing meal? Let’s dive into this tasty recipe!
Overview: Why Texas Chili Fries Are Special
Texas Chili Fries are a indulgent, flavor-packed dish that elevates classic fries with a robust, slow-cooked beef chili. The spicy, cheesy combo makes it stand out. Here’s why it’s so special:
- Time Requirement: About 20 minutes prep, 6 hours cooking on Low, plus 15-20 minutes for fries, for a total of about 6.5-7 hours (mostly hands-off).
- Difficulty Level: Easy to moderate, with straightforward slow-cooker steps and simple frying or baking of fries.
- Why It’s Unique: The slow cooker tenderizes beef stew meat into melt-in-your-mouth bites, while chili seasoning, Mexican tomatoes, and pinto beans create a thick, spicy chili. Served over crispy fries and topped with sharp cheddar, this dish is a perfect blend of crunchy, creamy, and spicy. Optional sour cream and jalapeños add customizable flair, making it a hit for any occasion.
This recipe is bold, versatile, and perfect for chili lovers or fans of Tex-Mex comfort food. Let’s get cooking!
Essential Ingredients
This recipe serves 8-10 and uses simple ingredients for a hearty, flavorful dish. Here’s what you’ll need for the original (1x) recipe:
- For the Chili:
- 1 medium onion, chopped
- 1 medium carrot, finely chopped
- 2 pounds beef stew meat (cut into 1/2-inch pieces)
- 3 tablespoons all-purpose flour, divided
- 2 tablespoons canola oil
- 1 can (14-1/2 ounces) Mexican diced tomatoes
- 1 envelope (1.25 ounces) chili seasoning mix
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 medium green pepper, chopped
- 1 jalapeño pepper, seeded and finely chopped
- For the Fries and Toppings:
- 2 packages (32 ounces each) frozen French-fried potatoes
- 2 cups shredded sharp cheddar cheese
- Optional: Sour cream and sliced jalapeño peppers
Why These Ingredients Matter
- Onion and Carrot: Add sweetness and depth to the chili base.
- Beef Stew Meat: Becomes tender and flavorful after slow cooking.
- Flour: Coats beef for browning and thickens the chili sauce.
- Canola Oil: Used for browning beef, enhancing flavor.
- Mexican Diced Tomatoes: Provide a spicy, tomatoey base with green chiles.
- Chili Seasoning Mix: Delivers bold, smoky, and spicy chili flavor.
- Pinto Beans: Add heartiness and protein to the chili.
- Green Pepper and Jalapeño: Contribute crunch and mild heat.
- French Fries: Crispy base that soaks up the chili’s flavors.
- Cheddar Cheese: Melts over the hot chili for creamy, sharp goodness.
- Sour Cream and Jalapeños: Optional toppings for creaminess and extra spice.
Substitutions and Variations
- Beef: Swap with ground beef (brown and drain fat) or chuck roast (cut into cubes).
- Flour: Use cornstarch (1.5 tablespoons) or gluten-free flour for thickening.
- Oil: Replace with vegetable oil or olive oil.
- Tomatoes: Use regular diced tomatoes plus 1/4 cup diced green chiles.
- Chili Seasoning: Make your own with 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, and 1/4 teaspoon cayenne.
- Beans: Substitute with black beans, kidney beans, or omit for beanless chili.
- Peppers: Use red bell pepper for less heat or poblano for smokiness.
- Fries: Swap with sweet potato fries, tater tots, or homemade potato wedges.
- Cheese: Try pepper jack, Monterey Jack, or vegan cheese.
- Gluten-Free: Use gluten-free flour or cornstarch and check chili seasoning and fries for additives.
- Lower Fat: Use lean beef, reduce cheese to 1 cup, and bake fries instead of frying.
- Vegetarian: Replace beef with 2 cans of mixed beans or plant-based meat crumbles.
Step-by-Step Instructions
Making Texas Chili Fries is straightforward, with the slow cooker handling the chili while you prep crispy fries at the end. Follow these steps for a perfect dish!
Step 1: Prep Your Ingredients
- Chop 1 medium onion and finely chop 1 medium carrot.
- Cut 2 pounds beef stew meat into 1/2-inch pieces (if not pre-cut).
- Measure 3 tablespoons all-purpose flour (2 tablespoons for beef, 1 tablespoon for sauce).
- Measure 2 tablespoons canola oil.
- Open 1 can (14-1/2 ounces) Mexican diced tomatoes and reserve liquid.
- Open 1 envelope (1.25 ounces) chili seasoning mix and 1 can (15 ounces) pinto beans (rinse and drain).
- Chop 1 medium green pepper and seed and finely chop 1 jalapeño pepper.
- Measure 2 cups shredded sharp cheddar cheese.
- Prepare 2 packages (32 ounces each) frozen French fries closer to serving time.
- Set out sour cream and sliced jalapeños (if using).
Tip: Wear gloves when handling jalapeños to avoid skin irritation.
Step 2: Prep the Beef
- Toss Beef with Flour: In a large bowl, toss beef stew meat with 2 tablespoons flour until evenly coated.
- Brown Beef: In a Dutch oven, heat canola oil over medium heat. Brown beef in batches, about 2-3 minutes per side, until golden. Transfer browned beef to a 5-quart slow cooker.
Tip: Don’t overcrowd the pan when browning; work in batches for a nice sear, which adds flavor.
Step 3: Assemble in Slow Cooker
- Add Veggies: Place chopped onion and carrot in the slow cooker with the beef.
- Mix Sauce: Drain Mexican diced tomatoes, reserving the liquid. In a small bowl, whisk the reserved tomato liquid, chili seasoning mix, and remaining 1 tablespoon flour until smooth.
- Combine: Pour the sauce over the beef and veggies. Add drained tomatoes, pinto beans, green pepper, and jalapeño. Stir gently to combine.
Tip: Stir carefully to keep beef pieces intact; the sauce will thicken during cooking.
Step 4: Cook
- Cook on Low: Cover and cook on Low for 6 hours, until the beef is tender and the chili is thickened (internal temperature of beef should reach at least 165°F/74°C).
Tip: Check at 5.5 hours; some slow cookers may cook faster. The beef should be fork-tender.
Step 5: Prepare Fries
- Cook Fries: About 15-20 minutes before the chili is done, prepare frozen French fries according to package directions (oven-bake at 425°F for 20-25 minutes or deep-fry until golden).
Tip: For crispier fries, spread them in a single layer on a baking sheet and avoid overcrowding.
Step 6: Assemble and Serve
- Plate Fries: Divide hot fries among plates or serve family-style on a large platter.
- Add Chili: Spoon the hot chili over the fries, ensuring plenty of beef, beans, and sauce.
- Top with Cheese: Sprinkle shredded cheddar cheese over the chili, letting it melt slightly from the heat.
- Add Optional Toppings: If desired, add a dollop of sour cream and a few sliced jalapeños.
- Serve: Serve immediately with extra napkins for the loaded, messy goodness.
Tip: Serve quickly to keep fries crispy under the chili and melted cheese.
Assembly: Building the Perfect Texas Chili Fries
Assembling Texas Chili Fries is all about layering crispy fries with spicy chili and gooey cheese for a comforting, indulgent dish. Here’s how to put it together:
- Brown Beef: Coat and sear beef for rich flavor, then add to the slow cooker.
- Build Chili: Combine veggies, beans, tomatoes, and seasoning for a hearty chili.
- Slow Cook: Let the chili simmer until the beef is tender and flavors meld.
- Cook Fries: Prepare crispy French fries as the chili finishes.
- Layer and Top: Pile chili over fries, add cheese, and finish with optional toppings.
Presentation Tips:
- Serve on a large platter for a fun, shareable meal or in individual bowls for portion control.
- Garnish with chopped green onions, cilantro, or extra jalapeños for color and freshness.
- Pair with a cold soda, iced tea, or a Mexican beer like Corona for a Tex-Mex vibe.
- Use colorful or rustic plates to highlight the chili fries’ vibrant, cheesy appearance.
Serving Suggestions
Texas Chili Fries are versatile and perfect for a variety of occasions. Here are some ideas to enjoy them:
- Game-Day Feast: Serve with nachos, wings, and guacamole for a tailgate spread.
- Casual Dinner: Pair with a simple green salad or corn on the cob for a complete meal.
- Party Platter: Set up a chili fry bar with toppings like sour cream, bacon bits, and diced tomatoes.
- For Kids: Reduce jalapeño and chili seasoning for a milder version, served with extra cheese.
- With Drinks: Pair with a margarita, lemonade, or a craft IPA for a fun twist.
Storage and Make-Ahead Tips
Texas Chili Fries are best fresh, but the chili can be prepped or stored for later. Here’s how to keep it fresh:
- Storing Leftovers:
- Store chili (without fries or toppings) in an airtight container in the fridge for up to 4 days. Keep fries and cheese separate.
- Reheating: Reheat chili in a saucepan over medium heat with a splash of broth, about 5-7 minutes, or microwave for 1-2 minutes, stirring halfway. Cook fresh fries and assemble.
- Make-Ahead Tips:
- Chili: Prepare chili up to 2 days ahead; refrigerate in the slow cooker insert. Reheat on Low for 1-2 hours before serving.
- Ingredients: Chop onion, carrot, peppers, and portion beef up to 1 day ahead; store in the fridge.
- Freezing: Freeze cooked chili (without fries or toppings) for up to 3 months. Thaw in the fridge, reheat with a splash of broth, and serve with fresh fries and toppings.
Tip: Cook fries fresh to maintain crispiness; soggy fries can detract from the dish.
Recipe Variations
Texas Chili Fries are versatile and easy to customize. Here are some fun twists to try:
- Extra Spicy: Increase jalapeños to 2 or add 1/2 teaspoon cayenne to the chili seasoning.
- Cheesy Overload: Mix in 1/2 cup cheese sauce with the chili or double the shredded cheddar.
- Gluten-Free: Use gluten-free flour or cornstarch and check chili seasoning and fries for additives.
- Lower Fat: Use lean beef, reduce cheese to 1 cup, and bake fries instead of frying.
- Vegetarian Chili Fries: Swap beef with 2 cans of mixed beans or plant-based meat crumbles.
- Loaded Fries: Add bacon crumbles, diced avocado, or a fried egg as toppings.
- Stovetop Option: Brown beef and veggies in a pot, add remaining ingredients, and simmer on low for 2-3 hours, stirring occasionally.
Tip: Keep the Mexican tomatoes and chili seasoning for the signature Tex-Mex flavor.
Conclusion: Savor Your Texas Chili Fries!
You’ve just made Texas Chili Fries—a bold, hearty, and delicious dish that’s perfect for any occasion! This slow-cooker recipe is easy, versatile, and so tasty it’ll become a favorite. Whether you load them with sour cream or keep it simple with cheese, these chili fries are sure to satisfy. Grab a plate, pile on the chili, and enjoy the Tex-Mex vibes. What’s your favorite chili fry topping? Share your ideas in the comments, and happy cooking!
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Texas Chili Fries
Description
Want a dish that’s loaded with bold flavors and perfect for game day or a fun family meal? Texas Chili Fries are the ultimate recipe! This slow-cooker dish combines tender beef chili, spiced with Mexican tomatoes and chili seasoning, served over crispy French fries and topped with melty cheddar cheese
Ingredients
- For the Chili:
- 1 medium onion, chopped
- 1 medium carrot, finely chopped
- 2 pounds beef stew meat (cut into 1/2-inch pieces)
- 3 tablespoons all-purpose flour, divided
- 2 tablespoons canola oil
- 1 can (14-1/2 ounces) Mexican diced tomatoes
- 1 envelope (1.25 ounces) chili seasoning mix
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 medium green pepper, chopped
- 1 jalapeño pepper, seeded and finely chopped
- For the Fries and Toppings:
- 2 packages (32 ounces each) frozen French-fried potatoes
- 2 cups shredded sharp cheddar cheese
- Optional: Sour cream and sliced jalapeño peppers
Why These Ingredients Matter
- Onion and Carrot: Add sweetness and depth to the chili base.
- Beef Stew Meat: Becomes tender and flavorful after slow cooking.
- Flour: Coats beef for browning and thickens the chili sauce.
- Canola Oil: Used for browning beef, enhancing flavor.
- Mexican Diced Tomatoes: Provide a spicy, tomatoey base with green chiles.
- Chili Seasoning Mix: Delivers bold, smoky, and spicy chili flavor.
- Pinto Beans: Add heartiness and protein to the chili.
- Green Pepper and Jalapeño: Contribute crunch and mild heat.
- French Fries: Crispy base that soaks up the chili’s flavors.
- Cheddar Cheese: Melts over the hot chili for creamy, sharp goodness.
- Sour Cream and Jalapeños: Optional toppings for creaminess and extra spice.
Substitutions and Variations
- Beef: Swap with ground beef (brown and drain fat) or chuck roast (cut into cubes).
- Flour: Use cornstarch (1.5 tablespoons) or gluten-free flour for thickening.
- Oil: Replace with vegetable oil or olive oil.
- Tomatoes: Use regular diced tomatoes plus 1/4 cup diced green chiles.
- Chili Seasoning: Make your own with 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, and 1/4 teaspoon cayenne.
- Beans: Substitute with black beans, kidney beans, or omit for beanless chili.
- Peppers: Use red bell pepper for less heat or poblano for smokiness.
- Fries: Swap with sweet potato fries, tater tots, or homemade potato wedges.
- Cheese: Try pepper jack, Monterey Jack, or vegan cheese.
- Gluten-Free: Use gluten-free flour or cornstarch and check chili seasoning and fries for additives.
- Lower Fat: Use lean beef, reduce cheese to 1 cup, and bake fries instead of frying.
- Vegetarian: Replace beef with 2 cans of mixed beans or plant-based meat crumbles.
Instructions
Step 1: Prep Your Ingredients
- Chop 1 medium onion and finely chop 1 medium carrot.
- Cut 2 pounds beef stew meat into 1/2-inch pieces (if not pre-cut).
- Measure 3 tablespoons all-purpose flour (2 tablespoons for beef, 1 tablespoon for sauce).
- Measure 2 tablespoons canola oil.
- Open 1 can (14-1/2 ounces) Mexican diced tomatoes and reserve liquid.
- Open 1 envelope (1.25 ounces) chili seasoning mix and 1 can (15 ounces) pinto beans (rinse and drain).
- Chop 1 medium green pepper and seed and finely chop 1 jalapeño pepper.
- Measure 2 cups shredded sharp cheddar cheese.
- Prepare 2 packages (32 ounces each) frozen French fries closer to serving time.
- Set out sour cream and sliced jalapeños (if using).
Tip: Wear gloves when handling jalapeños to avoid skin irritation.
Step 2: Prep the Beef
- Toss Beef with Flour: In a large bowl, toss beef stew meat with 2 tablespoons flour until evenly coated.
- Brown Beef: In a Dutch oven, heat canola oil over medium heat. Brown beef in batches, about 2-3 minutes per side, until golden. Transfer browned beef to a 5-quart slow cooker.
Tip: Don’t overcrowd the pan when browning; work in batches for a nice sear, which adds flavor.
Step 3: Assemble in Slow Cooker
- Add Veggies: Place chopped onion and carrot in the slow cooker with the beef.
- Mix Sauce: Drain Mexican diced tomatoes, reserving the liquid. In a small bowl, whisk the reserved tomato liquid, chili seasoning mix, and remaining 1 tablespoon flour until smooth.
- Combine: Pour the sauce over the beef and veggies. Add drained tomatoes, pinto beans, green pepper, and jalapeño. Stir gently to combine.
Tip: Stir carefully to keep beef pieces intact; the sauce will thicken during cooking.
Step 4: Cook
- Cook on Low: Cover and cook on Low for 6 hours, until the beef is tender and the chili is thickened (internal temperature of beef should reach at least 165°F/74°C).
Tip: Check at 5.5 hours; some slow cookers may cook faster. The beef should be fork-tender.
Step 5: Prepare Fries
- Cook Fries: About 15-20 minutes before the chili is done, prepare frozen French fries according to package directions (oven-bake at 425°F for 20-25 minutes or deep-fry until golden).
Tip: For crispier fries, spread them in a single layer on a baking sheet and avoid overcrowding.
Step 6: Assemble and Serve
- Plate Fries: Divide hot fries among plates or serve family-style on a large platter.
- Add Chili: Spoon the hot chili over the fries, ensuring plenty of beef, beans, and sauce.
- Top with Cheese: Sprinkle shredded cheddar cheese over the chili, letting it melt slightly from the heat.
- Add Optional Toppings: If desired, add a dollop of sour cream and a few sliced jalapeños.
- Serve: Serve immediately with extra napkins for the loaded, messy goodness.
Tip: Serve quickly to keep fries crispy under the chili and melted cheese.
FAQs
Q: Are Texas Chili Fries healthy?
A: Beef and beans provide protein and fiber, but fries and cheese add fat and calories. Use lean beef, bake fries, reduce cheese, or pair with a salad for a lighter option.
Q: Can I use frozen beef?
A: Thaw beef completely in the fridge (24-48 hours) before cooking to ensure even browning and safety. Frozen beef in a slow cooker can stay in the danger zone too long.
Q: Can I cook this on High?
A: Low is best for tender beef, but you can cook on High for 3-4 hours, checking for tenderness. High may slightly toughen the meat.
Q: Why is my chili too thin?
A: Excess liquid or insufficient flour can cause this. Ensure the flour-liquid mixture is smooth and stir well; simmer on the stovetop for 5-10 minutes if needed to thicken.
Q: Can I make this without a slow cooker?
A: Yes! Brown beef and veggies in a pot, add remaining ingredients, and simmer on low for 2-3 hours, stirring occasionally. Serve over fries.
Q: Can I freeze Texas Chili Fries?
A: Freeze cooked chili (without fries or toppings) for up to 3 months. Thaw in the fridge, reheat with a splash of broth, and serve with fresh fries and toppings.