Chili Cheese Fries
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Made With Our
Directions
Item No.
370416
Item No.
261638
Ingredients
- 1 bag frozen french fries
- 4 strips bacon
- 1 medium onion, diced
- 1.5 pound ground beef
- 3 cloves garlic, minced
- 1 small can tomato paste
- 3 Tbsp Urban Accents Mesa Rosa Chipotle Spice Blend
- 1 can diced tomatoes, with liquid
- 2-4 cups chicken, vegetable or beef stock
- 1 can red kidney beans, drained and rinsed
- 1 jar Stonewall Kitchen Bacon Queso
Toppings, optional
- sour cream
- gren onion, finely copped
- avocado
- fresh lime wedges
- chopped cilantro
- shredded cheese
Directions
- In a large stockpot or dutch oven, cook bacon over medium high heat until just brown and crispy. Remove bacon and set aside. Add onion to hot bacon grease, cook for 1-2 minutes, then add beef. Using a spatula, stir and chop beef into crumbles.
- When beef begins to brown add tomato paste, garlic, and seasoning. Cook, stirring constantly, until beef is fully cooked and garlic and seasoning have released their aroma.
- Add diced tomatoes (with liquid), broth, and beans and bring to a low boil. Simmer for 20 minutes adding more stock as needed for a not-too-thick consistency. Taste and adjust seasoning by adding salt, pepper, or hot sauce.
- While chili is simmering, cook french fries according to package instructions. We like crinkle cut fries baked in the oven.
To assemble:
Pile fries onto a plate or into a paper lined basket. Ladle chili on top and drizzle with warm Stonewall Kitchen Queso Dip. Top with your favorite toppings and enjoy
