Introduction
Craving a dish that’s bold, hearty, and screams comfort food with a spicy kick? Texas Chili Fries are your answer! Imagine crispy, golden French fries topped with a smoky, meaty chili packed with tender beef, beans, and a touch of heat, all smothered in melty cheddar cheese. This dish is perfect for game days, family dinners, or whenever you want to treat yourself to something indulgent. Ready to dive into a plate of pure Texas-sized flavor? Let’s get that slow cooker fired up and make some chili fries that’ll have everyone begging for more!
Overview: Why Texas Chili Fries Are Special
Texas Chili Fries combine the best of two worlds: a rich, slow-cooked chili with all the bold flavors of Texas and a pile of crispy fries that soak up every delicious bite. The slow cooker makes the chili effortless, tenderizing the beef and blending spices into a thick, savory sauce. Topped with cheese and optional extras like sour cream, this dish is a crowd-pleaser that’s perfect for casual gatherings or a fun dinner at home.
- Time Requirement: About 20 minutes prep, 6 hours cooking on low in a 5-quart slow cooker, plus 20-30 minutes for fries.
- Difficulty Level: Easy to medium. Browning the beef takes a little effort, but the slow cooker does most of the work.
- Why It’s Special: This recipe is hearty, versatile, and packed with bold flavors. The chili is protein-rich, the fries add crunch, and it’s easy to customize for spice lovers or picky eaters.
Whether you’re feeding a crowd or craving a cozy meal, Texas Chili Fries deliver big on taste with minimal fuss.
Essential Ingredients
The magic of Texas Chili Fries comes from simple ingredients that create a bold, satisfying dish. Here’s what you need and why each one matters:
- Onion (1 medium, chopped): Adds sweet, savory depth to the chili as it softens during cooking.
- Carrot (1 medium, finely chopped): Brings a touch of sweetness and subtle crunch to balance the spice.
- Beef Stew Meat (2 pounds, cut into 1/2-inch pieces): Provides hearty, tender protein that’s perfect for slow cooking.
- All-Purpose Flour (3 tablespoons, divided): Coats the beef for browning and thickens the chili sauce.
- Canola Oil (2 tablespoons): Used to brown the beef, locking in juices and flavor.
- Mexican Diced Tomatoes (1 can, 14-1/2 ounces): Adds a zesty, slightly spicy tomato base with a Tex-Mex flair.
- Chili Seasoning Mix (1 envelope, 1.25 ounces): Packs in smoky, spicy flavors to give the chili its Texas kick.
- Pinto Beans (1 can, 15 ounces, rinsed and drained): Adds creamy texture and extra protein to make the chili filling.
- Green Pepper (1 medium, chopped): Brings a fresh, slightly sweet crunch to the chili.
- Jalapeño Pepper (1, seeded and finely chopped): Adds a mild heat for that Texas spice.
- Frozen French-Fried Potatoes (2 packages, 32 ounces each): The crispy base that holds all the chili goodness.
- Shredded Sharp Cheddar Cheese (2 cups): Melts over the chili for a creamy, tangy finish.
- Optional Toppings: Sour Cream and Sliced Jalapeños: Add creaminess and extra heat for those who want it.
Substitutions and Variations
- Beef: Swap stew meat for ground beef or turkey for a quicker-cooking option (4-5 hours on low). Chuck roast also works but may need 7-8 hours.
- Tomatoes: Use regular diced tomatoes or fire-roasted tomatoes for a smokier flavor.
- Beans: Substitute pinto beans with black beans, kidney beans, or omit for a no-bean chili.
- Chili Seasoning: Make your own with 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, and 1/2 teaspoon oregano if you don’t have a packet.
- Fries: Use sweet potato fries, tater tots, or homemade fries for a different twist.
- Cheese: Try Monterey Jack, pepper jack, or a Mexican cheese blend for variety.
- Vegetarian: Replace beef with plant-based crumbles or extra beans and use vegetable broth instead of tomato liquid.
Pro Tip: Rinse and drain the pinto beans well to reduce sodium and keep the chili’s texture balanced.
Step-by-Step Instructions
Making Texas Chili Fries is a breeze with a slow cooker for the chili and an oven for the fries. Here’s how to do it:
- Prep the Veggies:
- Chop 1 medium onion and finely chop 1 medium carrot. Place them in a 5-quart slow cooker.
- Tip: Chop the carrot finely so it blends into the chili as it cooks.
- Prep the Beef:
- Cut 2 pounds beef stew meat into 1/2-inch pieces. Toss with 2 tablespoons all-purpose flour in a bowl to coat evenly.
- Tip: Pat the beef dry with paper towels before flouring to help it brown better.
- Brown the Beef:
- Heat 2 tablespoons canola oil in a Dutch oven or large skillet over medium heat. Brown the beef in batches, about 2-3 minutes per side, until golden. Transfer to the slow cooker.
- Tip: Don’t overcrowd the pan—browning in batches ensures a nice crust.
- Make the Sauce:
- Drain 1 can (14-1/2 ounces) Mexican diced tomatoes, reserving the liquid in a small bowl.
- Whisk the reserved tomato liquid with 1 envelope (1.25 ounces) chili seasoning mix and 1 tablespoon all-purpose flour until smooth.
- Tip: Whisk well to avoid lumps in the sauce.
- Combine in Slow Cooker:
- Pour the sauce over the beef in the slow cooker. Add the drained tomatoes, 1 can (15 ounces) rinsed and drained pinto beans, 1 chopped green pepper, and 1 seeded, finely chopped jalapeño.
- Stir gently to combine.
- Tip: Mix carefully to keep the beans intact.
- Cook the Chili:
- Cover and cook on low for 6 hours, until the beef is tender and the flavors have melded.
- Tip: Check at 5 hours; if the beef isn’t tender, cook up to 7 hours.
- Prepare the Fries:
- About 20-30 minutes before serving, cook 2 packages (32 ounces each) frozen French fries according to package directions (usually bake at 425°F for 20-25 minutes).
- Tip: Spread fries in a single layer for maximum crispiness.
- Assemble and Serve:
- Place a portion of fries on each plate. Spoon chili over the fries and sprinkle with 1/4 cup shredded sharp cheddar cheese per serving.
- Add optional toppings like a dollop of sour cream or sliced jalapeños.
- Tip: Serve immediately to keep the fries crispy.
Cooking Technique Tips:
- Brown the Beef Well: Searing adds depth and locks in juices, so don’t skip this step.
- Check Chili Consistency: If the chili is too thin, cook uncovered for the last 30 minutes. If too thick, add a splash of broth or water.
- Crisp Fries: Bake fries on a wire rack over a baking sheet for extra crunch.
Assembly: Building the Perfect Texas Chili Fries
Assembling Texas Chili Fries is all about layering flavors and textures for a mouthwatering dish:
- Cook the Fries: Prepare fries until golden and crispy, following package instructions. Spread them evenly on a baking sheet for best results.
- Plate the Fries:
- Divide fries among plates (about 1-1.5 cups per serving for 8 servings).
- Alternatively, spread fries on a large platter for family-style sharing.
- Add the Chili:
- Spoon a generous portion of hot chili (about 3/4 cup per serving) over the fries, ensuring even coverage.
- Top It Off:
- Sprinkle 1/4 cup shredded sharp cheddar cheese over each serving for melty goodness.
- Add a tablespoon of sour cream and a few jalapeño slices if desired for extra creaminess and heat.
- Presentation Tips:
- Serve in shallow bowls or on plates to keep the chili contained.
- Garnish with chopped green onions or cilantro for a pop of color.
- Offer extra cheese and toppings on the side for customization.
- Plating Ideas:
- Pair with a simple coleslaw or pickled veggies to cut through the richness.
- Serve with cold drinks like iced tea or beer for a true Texas vibe.
- For parties, set up a chili fry bar with toppings like bacon bits, diced tomatoes, or avocado.
Pro Tip: Serve immediately after assembly to keep the fries from getting soggy under the chili.
Storage and Make-Ahead Tips
Texas Chili Fries are best fresh, but the chili can be made ahead or stored for later:
- Storage:
- Fridge: Store chili (without fries or toppings) in an airtight container in the fridge for up to 4 days. Keep fries, cheese, and toppings separate.
- Freezer: Freeze chili in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating:
- Microwave: Heat chili in a microwave-safe dish for 1-2 minutes, stirring halfway. Prepare fresh fries for serving.
- Stovetop: Reheat chili in a saucepan over low heat, adding a splash of water or broth if thick.
- Slow Cooker: Reheat chili on low for 1-2 hours, stirring occasionally.
- Make-Ahead:
- Prep and brown the beef, veggies, and sauce the night before. Store in the slow cooker insert in the fridge, then cook the next day.
- Make the chili up to 2 days ahead and reheat before serving with freshly cooked fries.
- Tip: Freeze chili in portions for quick meals later.
Pro Tip: Cook extra fries and store separately to avoid soggy leftovers.
Recipe Variations
Make Texas Chili Fries your own with these fun twists:
- Spicy Texas Fries: Add an extra jalapeño or 1/2 teaspoon cayenne to the chili for more heat.
- Cheesy Loaded Fries: Mix in 1/2 cup cheese sauce with the chili or use pepper jack for a spicy kick.
- Vegetarian Chili Fries: Swap beef for plant-based crumbles or extra beans (like black or kidney).
- BBQ Chili Fries: Add 1/4 cup barbecue sauce to the chili for a smoky, sweet twist.
- Tater Tot Chili: Replace fries with crispy tater tots for a fun variation.
Healthier Twist:
- Use lean beef or ground turkey to reduce fat.
- Choose low-sodium tomatoes, beans, and chili seasoning to cut salt.
- Bake homemade fries or use sweet potato fries for more nutrients.
Conclusion
Texas Chili Fries are the ultimate comfort food, combining crispy fries with a bold, hearty chili that’s full of Texas flavor. The slow cooker makes the chili easy to prepare, while the fries and toppings add crunch and fun. Whether you’re serving them at a game-day party or enjoying a cozy dinner, these fries are sure to be a hit. Experiment with toppings, spices, or even a vegetarian version to make it your own. Grab your slow cooker and get ready for a meal that’s as big and bold as Texas itself! What’s your favorite way to top chili fries?
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Texas Chili Fries
Description
Craving a dish that’s bold, hearty, and screams comfort food with a spicy kick? Texas Chili Fries are your answer! Imagine crispy, golden French fries topped with a smoky, meaty chili packed with tender beef, beans, and a touch of heat, all smothered in melty cheddar cheese. This dish is perfect for game days, family dinners, or whenever you want to treat yourself to something indulgent.
Ingredients
The magic of Texas Chili Fries comes from simple ingredients that create a bold, satisfying dish. Here’s what you need and why each one matters:
- Onion (1 medium, chopped): Adds sweet, savory depth to the chili as it softens during cooking.
- Carrot (1 medium, finely chopped): Brings a touch of sweetness and subtle crunch to balance the spice.
- Beef Stew Meat (2 pounds, cut into 1/2-inch pieces): Provides hearty, tender protein that’s perfect for slow cooking.
- All-Purpose Flour (3 tablespoons, divided): Coats the beef for browning and thickens the chili sauce.
- Canola Oil (2 tablespoons): Used to brown the beef, locking in juices and flavor.
- Mexican Diced Tomatoes (1 can, 14-1/2 ounces): Adds a zesty, slightly spicy tomato base with a Tex-Mex flair.
- Chili Seasoning Mix (1 envelope, 1.25 ounces): Packs in smoky, spicy flavors to give the chili its Texas kick.
- Pinto Beans (1 can, 15 ounces, rinsed and drained): Adds creamy texture and extra protein to make the chili filling.
- Green Pepper (1 medium, chopped): Brings a fresh, slightly sweet crunch to the chili.
- Jalapeño Pepper (1, seeded and finely chopped): Adds a mild heat for that Texas spice.
- Frozen French-Fried Potatoes (2 packages, 32 ounces each): The crispy base that holds all the chili goodness.
- Shredded Sharp Cheddar Cheese (2 cups): Melts over the chili for a creamy, tangy finish.
- Optional Toppings: Sour Cream and Sliced Jalapeños: Add creaminess and extra heat for those who want it.
Substitutions and Variations
- Beef: Swap stew meat for ground beef or turkey for a quicker-cooking option (4-5 hours on low). Chuck roast also works but may need 7-8 hours.
- Tomatoes: Use regular diced tomatoes or fire-roasted tomatoes for a smokier flavor.
- Beans: Substitute pinto beans with black beans, kidney beans, or omit for a no-bean chili.
- Chili Seasoning: Make your own with 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, and 1/2 teaspoon oregano if you don’t have a packet.
- Fries: Use sweet potato fries, tater tots, or homemade fries for a different twist.
- Cheese: Try Monterey Jack, pepper jack, or a Mexican cheese blend for variety.
- Vegetarian: Replace beef with plant-based crumbles or extra beans and use vegetable broth instead of tomato liquid.
Pro Tip: Rinse and drain the pinto beans well to reduce sodium and keep the chili’s texture balanced.
Instructions
- Prep the Veggies:
- Chop 1 medium onion and finely chop 1 medium carrot. Place them in a 5-quart slow cooker.
- Tip: Chop the carrot finely so it blends into the chili as it cooks.
- Prep the Beef:
- Cut 2 pounds beef stew meat into 1/2-inch pieces. Toss with 2 tablespoons all-purpose flour in a bowl to coat evenly.
- Tip: Pat the beef dry with paper towels before flouring to help it brown better.
- Brown the Beef:
- Heat 2 tablespoons canola oil in a Dutch oven or large skillet over medium heat. Brown the beef in batches, about 2-3 minutes per side, until golden. Transfer to the slow cooker.
- Tip: Don’t overcrowd the pan—browning in batches ensures a nice crust.
- Make the Sauce:
- Drain 1 can (14-1/2 ounces) Mexican diced tomatoes, reserving the liquid in a small bowl.
- Whisk the reserved tomato liquid with 1 envelope (1.25 ounces) chili seasoning mix and 1 tablespoon all-purpose flour until smooth.
- Tip: Whisk well to avoid lumps in the sauce.
- Combine in Slow Cooker:
- Pour the sauce over the beef in the slow cooker. Add the drained tomatoes, 1 can (15 ounces) rinsed and drained pinto beans, 1 chopped green pepper, and 1 seeded, finely chopped jalapeño.
- Stir gently to combine.
- Tip: Mix carefully to keep the beans intact.
- Cook the Chili:
- Cover and cook on low for 6 hours, until the beef is tender and the flavors have melded.
- Tip: Check at 5 hours; if the beef isn’t tender, cook up to 7 hours.
- Prepare the Fries:
- About 20-30 minutes before serving, cook 2 packages (32 ounces each) frozen French fries according to package directions (usually bake at 425°F for 20-25 minutes).
- Tip: Spread fries in a single layer for maximum crispiness.
- Assemble and Serve:
- Place a portion of fries on each plate. Spoon chili over the fries and sprinkle with 1/4 cup shredded sharp cheddar cheese per serving.
- Add optional toppings like a dollop of sour cream or sliced jalapeños.
- Tip: Serve immediately to keep the fries crispy.
Cooking Technique Tips:
- Brown the Beef Well: Searing adds depth and locks in juices, so don’t skip this step.
- Check Chili Consistency: If the chili is too thin, cook uncovered for the last 30 minutes. If too thick, add a splash of broth or water.
- Crisp Fries: Bake fries on a wire rack over a baking sheet for extra crunch.
FAQs
Q: Can I use ground beef instead of stew meat?
A: Yes! Use 2 pounds ground beef and brown it in the Dutch oven. Cook on low for 4-5 hours since it tenderizes faster.
Q: Are Texas Chili Fries healthy?
A: They’re protein-packed from beef and beans, with veggies adding nutrients. Use lean beef, low-sodium ingredients, and baked fries for a healthier version.
Q: Can I make the chili in a pot instead?
A: Yes! After browning the beef, simmer all ingredients in a large pot on low for 2-3 hours, stirring occasionally, until tender.
Q: How do I make it less spicy?
A: Skip the jalapeño or use half, and choose a mild chili seasoning mix. Taste before serving and adjust as needed.
Q: Can I freeze the chili?
A: Definitely! Freeze chili (without fries or toppings) for up to 3 months. Thaw in the fridge and reheat before serving.
Q: Why is my chili too thin?
A: Cook uncovered for the last 30 minutes to thicken, or add an extra teaspoon of flour mixed with water during the last hour.
Q: Can I double the recipe?
A: Yes, use a 6-quart or larger slow cooker. Cooking time stays the same, but ensure all ingredients fit comfortably.
Q: Is this recipe gluten-free?
A: Check chili seasoning and fries for gluten. Use gluten-free flour and ensure toppings like sour cream are gluten-free.