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.

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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.