Chili Fries (Texas)

This delicious chili goes together in minutes and then cooks while you run errands. The only way Texans can think of to make it even better is to pour it over crisp french fries and sprinkle with cheese.

1 medium onion, chopped
1 medium carrot, finely chopped
2 lbs beef stew meat, cut into ½" pieces
3 Tbsp. all-purpose flour, unbleached, divided
2 Tbsp. Canola oil
1 (14½ oz) can Mexican diced tomatoes
1 1.25 oz) env chili seasoning mix
1 (15 oz) can pinto beans, rinsed and drained
1 medium green pepper, chopped
1 jalapeño pepper, seeded and finely chopped
2 (32 oz) pkgs frozen French fried potatoes
2 cups sharp cheddar cheese, shredded

Toppings:
sour cream
sliced jalapeño peppers

Place onion and carrot in a 5 qt slow cooker. Toss beef with 2 Tbsp. flour. In a Dutch oven, heat oil over medium heat; brown beef in batches. Transfer meat to slow cooker.

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.

Prepare fries according to pkg . Serve chili over fries; sprinkle with cheese. If desired, top with sour cream and jalapeno slices.

Makes 16 servings.

Cook’s Notes: This is a fun appetizer, but it can also be served as a main dish, or the chili can be served alone. Monterey Jack or pepper jack cheese can be substituted for the cheddar.