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
Scale
- 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.