Idaho Chili Topped Fries
Source of Recipe
Vernalisa's
List of Ingredients
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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