SWS: Chili Fries
Source of Recipe
"The Ultimate Potato Book", by Bruce Weinstein and Mark Scarborough
FOR THE STEAK FRIES:
2 pounds large baking potatoes -- scrubbed
1 teaspoon salt -- to taste
1/2 teaspoon black pepper -- freshly ground
1 teaspoon chili powder (optional)
1/2 teaspoon ground cinnamon (optional)
1/2 teaspoon ground cumin (optional)
1/4 teaspoon ground cayenne pepper (optional)
3 tablespoons olive oil
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FOR THE CHILI:
2 tablespoons canola oil
or
2 tablespoon other vegetable oil
1 large onion -- finely chopped
1 medium green bell pepper -- cored, seeded,
-- and roughly chopped
2 garlic cloves -- minced
1 1/2 pounds lean ground beef
1/4 cup chili powder
1 tablespoon fresh basil -- chopped*
1/2 teaspoon celery seed
1/2 teaspoon ground cumin
1 can diced tomatoes (28 oz)-- juice reserved
or
1 can whole tomatoes (28 oz) -- juice reserved
2 bay leaves
1 teaspoon salt -- or to taste
1/2 teaspoon black pepper -- freshly ground
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OPTIONAL TOPPINGS:
canned tomatillo sauce
avocados -- chopped
fresh cilantro -- chopped
tomatoes -- diced
red onion -- minced
red onions -- thinly sliced
salsa
carrots -- shredded
Cheddar cheese -- shredded
Colby cheese -- shredded
Monterey Jack -- shredded
green or black olives -- sliced
jalapeno pepper -- sliced
sour cream
plain yogurt
TO MAKE THE STEAK FRIES:
Position the rack in the lower third of the oven and preheat the oven to 450 degrees F. Cut the potatoes into halves lengthwise, then slice each half lengthwise into four thick wedges. Place the slices in a large bowl and season with salt and pepper and any other spices, if desired. Drizzle the oil over them and toss to coat, then place in a roasting pan or on a large baking sheet, skin side down, so that they are "rocking" on their rounded sides. Roast for 30 minutes, until the skins begin to crisp. Knock them over onto a cut side with a wooden spoon or spatula; continue roasting for 15 minutes. Gently turn them with a metal spatula onto their "unbrowned" side and roast, for an additional 15 minutes.
TO MAKE THE CHILI:
While the fries are roasting, make the chili. Heat a large saucepan over medium heat and swirl in the oil, then add the onion and bell pepper. Cook until soft, stirring often, about 2 minutes. Add the garlic and cook for 30 seconds; then add the ground beef and cook just until it browns, about 2 minutes, stirring constantly.
Add the chili powder, basil, celery seed, and cumin. Cook until fragrant, about 20 seconds, then add the tomatoes and bay leaves, stirring up any browned bits on the bottom of the pan. Bring to a boil, reduce the heat to low, and simmer, partially covered, for about an hour, stirring often. If the chili gets too thick, add water in 1/2-cup increments to thin it out. Discard the bay leaves and season with salt and pepper.
TO SERVE: Place a quarter of the steak fries on a plate, then cover with chili.
*Judi's note: I do not like basil in chili, so never use it. You can prepare the chili the day before and reheat when ready to serve the dish.
Makes 4 servings
Categories: Ground beef, Meats, Southwest
Recipe typed for you by Judi Mae Phelps.
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