Categories: French Fries

Ingredients

• 14.5 oz. Mexican diced tomatoes
• 1 can pinto beans (15 oz.), rinsed and drained
• 2 lbs. beef stew meat, cut into 1/2" pieces
• 1 medium carrot, finely chopped
• 3 tbsp all-purpose flour, divided
• 1 medium onion, chopped
• 2 tbsp canola oil
• 1 envelope chili seasoning mix
• 2 packages french-fried potatoes, frozen (32 oz. each)
• 1 jalapeno, seeded and finely chopped
• 2 cups sharp cheddar, shredded
• 1 medium green pepper, chopped
• Toppings: Sliced jalapenos and sour cream

Directions

1. Place carrot and onion in a slow cooker. Toss the beef with 2 tbsp of flour. Now, over medium heat in a Dutch oven, heat the oil until hot. Work in batches and brown the beef. Transfer the cooked meat to the slow cooker as well.

2. Drain the tomatoes; reserving their liquid. Whisk the drained liquid together with leftover flour and chili seasoning in a small bowl until blended well and then pour the mixture on top of the beef. Stir in the tomatoes, peppers and beans. Cover and cook on LOW heat for 6 hours, until the meat is tender.

3. Prepare the fries as directed. Serve chili over the fries; sprinkle with cheese, top with sour cream and jalapeno slices. Enjoy!

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