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HOMEMADE CHILI CHEESE FRIES RECIPE |Cooking With Carolyn


Homemade Chili Cheese Fries Recipe

Copyright © 2010 by Cooking With Carolyn

Make: Approx. 1½ Quarts


Ingredients

· 4 Slices Thick Cut Bacon, cut into ½ inch pieces

· ¾ Cup Onion, diced

· ¾ Cup Green Bell Pepper, diced

· ¼ Cup Celery, diced

· 1 Pound Lean Ground Beef

· 6 to 7 Cloves Garlic, minced

· 2- Chipotle Peppers in Adobo Sauce, diced

· 1, 6oz Can Tomato Paste

· 1, 14.5 oz Can Diced Tomatoes, with the juice

· 1 Tablespoon Grand Diamond All-Purpose Seasoning

· 1 Teaspoon Oregano

· 1 Teaspoon Coriander

· 1 Tablespoon Chili Powder

· 1 Cup Beef Broth

· ½ Cup Water

Directions

Chop the bacon into small pieces. Place a large stock pot over medium-low to medium heat with about 1 tablespoon of olive oil. Add the bacon to the pot. Slowly cook the bacon for 8 to 10 minutes allowing it to get crispy while rendering as much fat as possible.

Using a slotted spoon, take the bacon out of the pot and place on a paper towel to drain. Turn the heat up to medium-high heat. Add the onions, bell peppers, and celery and sauté for about 5 minutes or until the vegetables or translucent. Add the garlic and stir for about 2 minutes (do not burn). Add the ground beef to the pot and stir until all the meat has been cooked thoroughly. (At this point draining some or all of the fat is optional)

Next, add the rest of the ingredients, chipotle peppers, tomato paste, diced tomatoes and juice, Grand Diamond All Purpose Seasoning, oregano, coriander, chili powder, beef broth, and water. Stir well, cover with a lid, and simmer for 30 to 35 minutes. Serve hot over Baked French Fry Wedges and top with pepper jack cheese.

Baked French Fry Wedges

Copyright © 2010 by Cooking With Carolyn

Yield: 4 Servings


Ingredients


· 4 Large Russet Potatoes, skin-on and cut into wedges

· 2 to 3 Tablespoons Extra Virgin Olive Oil

· 2 Teaspoons Kosher Salt

· 2 Teaspoons Black Pepper

Directions

Preheat oven to 450 degrees.

Wash and scrub the potatoes under running cold water. Cut the potato in half lengthwise, cut each half into 4 wedges. Place the wedges in a bowl of cold water and allow them to soak for about 15 minutes.

Drain the water off of the potatoes and dry them with a paper towel or clean kitchen towel. Place the potato wedges on a baking sheet. Add the olive oil, salt, and pepper and toss well, coating all of the potatoes. Stand the wedges on the skin side, in one layer, for even roasting. Bake for 20 to 25 minutes or until the potatoes are golden brown on the outside and fork tender on the inside.


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