Chili-Topped Fried Idaho® Potatoes
Who doesn't love chili fries? Having friends over to watch the big game? Increase the recipe as needed to feed a crowd.
8 ounces 90% lean ground beef
1 large onion, chopped
2 teaspoons minced garlic
1 (8-ounce) can tomato sauce
1 tablespoon cider vinegar
1 to 2 tablespoons chili powder (to taste)
1 (15-ounce) can red kidney beans, drained
1/4 teaspoon salt
1/2 of 26-ounce package frozen shoestring Idaho® potatoes
2 tablespoon olive oil
2 green onions, chopped
1 jalapeño pepper, seeded and minced
1 cup canned baby corn
1 small red pepper, seeded and chopped
- For Chili: 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. (Chili can be made ahead of time and refrigerated; reheat before serving.)
- For 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 toppings.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 495; Total Fat: 22g; Cholesterol: 53mg; Total Carbs: 52g; Protein: 24g; Sodium: 819mg.
Recipe and photograph courtesy of the Idaho Potato Commission.