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Idaho Fries with Chili Topping




Source of Recipe


Vernalisa's


List of Ingredients




For the chili
-8 oz. 90% lean ground beef
-1 large onion, chopped
-2 teaspoons minced garlic
-1 8-oz. can tomato sauce
-1 tablespoon cider vinegar
-1 - 2 tablespoons chili powder (to taste)
-1 15-oz. can red kidney beans, drained
-1/4 teaspoon salt

For the potatoes
-1/2 of 26-oz. package frozen shoestring Idaho potatoes
-2 tablespoons olive oil

Garnish suggestions:
-2 green onions, chopped
-1 jalapeno pepper, seeded and minced
-1 cup canned baby corn
-1 small red pepper, chopped



Recipe



-Prepare the chili. (Chili can be made ahead of time and
refrigerated; reheat before serving.)
-Over medium-high heat, in a medium stock pot, cook the beef, onion and garlic for 5 minutes, or until meat is no longer pink.
-Add remaining ingredients and simmer 5 more minutes.

-Prepare the potatoes.
-Over medium-high heat, in a large non-stick skillet, heat olive oil until hot.
-Carefully add the frozen potatoes.
-Cook potatoes, stirring and lifting the bottom ones so they all cook evenly, for 10 minutes.
-Reduce the heat to medium-low.
-Oil the bottom of a large Dutch oven or soup pot; place the pot on top of the potatoes to weight them down (place something in the pot to serve as a weight--a brick or two works well).
-Cook potatoes, weighted, for another 4 minutes.

-Remove brick and soup pot; invert potatoes onto a
serving platter.
-Top potatoes with the hot chili.
-Garnish with your choice of chopped green onions, minced
jalapeno, baby corn and chopped red pepper.