Optional toppings: Sour cream and sliced jalapeno peppers
Method
1
Step 1
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.
2
Step 2
Drain tomatoes; reserving liquid. In a small bowl, whisk drained liquid, chili 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.
3
Step 3
Ensure the fryer is at 175c. Deep fry the fries for 4 minutes 30 seconds shaking the basket halfway through.
4
Step 4
Serve chili over fries; sprinkle with cheese. If desired, top with sour cream and jalapeno slices.
5
Step 5
Kitchen tips •This is a fun appetizer, but it can also be served as a main dish, or the chili can be served alone. •Substitute a jack cheese—Monterey or pepper—for the cheddar
Ingredients
1 medium onion, chopped
1 medium carrot, finely chopped
500 g Diced stewing beef (cut into 1/2-inch pieces)
3 tablespoons all-purpose flour, divided
2 tablespoons canola oil
1 tin diced tomatoes
35 g chili seasoning mix
1 tin pinto beans, rinsed and drained
1 medium green pepper, chopped
1 jalapeno pepper, seeded and finely chopped
900 g McCain SureCrisp Skin-On Thin Fries
2 cups shredded sharp cheddar cheese
Optional toppings: Sour cream and sliced jalapeno peppers