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    Chili Topped Fried Idaho Fries


    Source of Recipe


    the web

    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.

 

 

 


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