Hearty and heart-healthy, these chili-topped fries are easily prepared with pantry staples.
- 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
- 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.