Jefferson County Recipe of the Day: Texas Chili Fries Casserole

This delicious one-dish meal starts in the crock pot!

Texas Chili Fries Casserole


1 medium onion, chopped
1 medium carrot, finely chopped
2 pounds beef stew meat, cut into 1/2-inch pieces
3 tablespoons all-purpose flour, divided
2 tablespoons canola oil
1 – 14-1/2 oz. can Mexican diced tomatoes
1 – 1.25 oz. envelope chili seasoning mix
1 – 15 oz. can pinto beans, rinsed and drained
1 medium green pepper, chopped
1 jalapeno pepper, seeded and finely chopped
2 – 32 oz. package frozen french-fried potatoes
2 cups shredded sharp cheddar cheese
Sour cream


~Place onion and carrot in a 5-qt. slow cooker.

~Toss beef with two tablespoons flour.

~In a Dutch oven, heat oil over medium heat; brown beef in batches. Transfer meat to slow cooker.

~Drain tomatoes; reserving liquid.

~In a small bowl, whisk drained liquid, chili seasoning, and remaining flour until blended; pour over beef. Stir in the tomatoes, beans, and peppers. Cook, covered, on low for six to seven hours.

~Prepare fries according to package directions. Serve chili over fries; sprinkle with cheese. Top with sour cream.

~Makes 16 servings.

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