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    Beef Chili Cheese Fries


    Source of Recipe


    internet

    List of Ingredients




    2 tablespoons vegetable oil
    2 cups chopped yellow onions
    Salt and cayenne to taste
    2 pounds ground beef
    1 tablespoon chili powder
    2 teaspoons ground cumin
    Crushed red pepper to taste
    2 teaspoons dried oregano leaves
    2 tablespoons chopped garlic
    3 cups peeled, seeded, and chopped fresh or canned tomatoes
    2 tablespoons tomato paste
    3 cups beefsteak or beef broth
    2 tablespoons masa harina flour
    Vegetable oil for deep frying
    2 large Idaho potatoes, peeled and cut into shoestrings, rinsed and patted dry
    1/2 pound grated Cheddar cheese
    1/2 pound grated Monterey Jack cheese
    1 cup sour cream
    1/2 cup sliced pickled jalapenos

    Recipe




    Heat the vegetable oil in a large saute pan over medium heat. Add
    the onions, season with salt and cayenne, and cook, stirring, until
    they begin to wilt, about 2 minutes.

    Add the beef, chili powder, cumin, crushed red pepper, and oregano,
    season with salt and cayenne, and cook until all the pink in the
    meat disappears, 5 to 6 minutes.

    Add the garlic, tomatoes, tomato paste and 2 1/2 cups beef stock,
    bring to boil, and reduce the heat to medium-low. Simmer, uncovered,
    until the meat is tender, about 1 hour, stirring occasionally. Skim
    off any fat that rises to the surface.

    Combine the masa harina flour with the remaining 1/2 cup stock and
    mix to blend. Slowly add to the pot, stirring to blend. The mixture
    will thicken. Cook for 30 minutes, then season again with salt
    adn cayenne. It should be thick enough to coat the back of a spoon.

    In a heavy, deep pot or an electric fryer, heat 4 inches of vegetable
    oil to 360 F. Fry the shoestring potatoes in batches until golden
    brown, 3 to 4 minutes per batch. Drain on paper towels, then season
    with salt and cayenne.

    Preheat the oven to 400 F.

    Cover the bottom of a large, glass rectangular baking pan with the
    shoestring potatoes. Combine the Cheddar and Jack cheeses. Sprinkle
    the cheese over the fries.

    Bake just until the cheese melts, 3 to 4 minutes. Remove the pan
    from the oven and spoon the chili over the top of the fries. Garnish
    with the sour cream and jalapenos. Serve immediately.

    Makes 6 to 8 servings

 

 

 


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