Chili Cheese Fries

[Roxy15]

Chili Cheese Fries:

 

1-(32-oz.) Bag Frozen Seasoned Waffle Fries

32-oz. Canola Oil

2 Cups Drunken Chili-***Recipe Below

**Or Canned/Homemade Chili

1 Cup Extra-Sharp Cheddar Cheese, Freshly Grated

2 Cups Monterey Jack Cheese, Freshly Grated

4-6 Slices, Apple Wood Smoked Bacon, Diced

1 Yellow Onion, Chopped

2 Green Onions, Chopped

1/4 Cup Pickled Jalapenos

1/4 Cup Sour Cream

Salt

Freshly Ground Black Pepper

 

In a skillet render bacon over medium heat until crispy. Drain on paper towels and set aside. Now cook the onions in the bacon fat until translucent. Remove and set aside.

 

Heat the oil in large pan or heavy bottomed pot and fry the fries according to the instructions on the package.

 

***Don’t bake them because they will be soggy and you need them crispy.

 

Drain the fries on paper towels and season with salt and pepper to taste.

 

***The Waffle Fries come seasoned, but, check anyway to make sure they are fine for you.

 

Meanwhile warm up the chili and grate the cheeses. Preheat the oven to 450 degrees.

 

Spread the fries evenly in an oven proof casserole. Ladle the chili evenly over the fries, then the cheese, then the bacon, then the sautéed onions and place in the oven until warmed through and the cheese melts.

 

Remove and add the sour cream and green peppers and serve right away.

 

Drunken Chili:

***Last Picture

 

3 lbs. Ground Chunk

1 Yellow Onion, Chopped

2 Cups Dark Flavorful Beer

***Recommend Budweiser’s American Ale

1/2 Cup Water

Salt

Fresh Ground Black Pepper

2 T. Oil

1-(8-oz.) Can Tomato Paste

1 T. Smoked Paprika

4 T. Chili Powder

2 T. Cumin

2 T. Beef Bouillon Powder

***Break Bouillon Cubes Up If You Can’t Find Powder

1 Tsp. Sugar

1 Tsp. Coriander

2 T. Masa Flour

2 T. Tabasco

1 T. Worcestershire Sauce

1 T. Liquid Smoke

3 T. Prepared Mole

***Any Store Bought Version Will Do:

 

Heat oil in a large pot. Add beef and brown and season liberally with salt and pepper. Drain off most of the grease.

 

Add the onions and cook until tender. Mix the Masa Flour with a little bit of water to dissolve then add to the pot. Next add all other ingredients except the mole and bring to a boil then lower heat and simmer for 30 minutes.

 

Remove from heat and mix in the mole.

 

Serve with Extra Sharp Grated Cheddar Cheese and Creme Mexicana Sour Cream.