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Chili Cheese Fries

MyCookbook Recipe Database
MyCookbook Member: Cooky Cook
Recipe Category: Beef
Recipe Preparation Level: moderate
    1 Tbs. olive oil
    1 c. chopped onion
    salt and pepper to taste
    1 lb. ground beef
    1 Tbs. chili powder
    1 tsp. ground cumin
    crushed red pepper to taste
    1 tsp. dried oregano
    1 clove garlic,chopped
    1-14.5 oz can whole peeled tomatoes,chopped
    1-14.5 oz can beef broth
    1 Tbs. tomato paste
    vegetable oil for frying
    2 large potatoes, peeled and cut into shoestrings, rinsed in cool water and patted dry
    1-1 1/2 cup shredded cheddar cheese
    1 c. sour cream (optional)
    2 Tbs. masa harina flour

    Heat oil in a large saute or frying pan over medium heat. Add onions, season with salt and pepper, and cook, stirring until they begin to wilt, about 2 minutes. Add the ground beef, chili powder,cumin, oregano,ground red pepper,season with salt and pepper, and cook until meat is no longer pink. Add the garlic, tomatoes, tomato paste and 1 1/2 cup beef broth, bring to a boil, and reduce heat to medium-low. Simmer, uncovered, until the meat is tender, about 1 hour, stirring occasionally. Skim off any fat that rises to surface. Combine the masa harina flour with remaining beef broth and mix to blend. Slowly add to the pan, stirring to blend. The mixture will thicken. Cook for 30 minutes, then season with salt and pepper. It should be thickened by now. In a heavy pot or an electric deep fryer, heat vegetable oil to 360 degrees. Fry shoestring potatoes in batches until golden brown, 3-4 minutes per batch. Drain on paper towels, then season with salt. Preheat oven to 400 degrees. Cover bottom of a large glass baking pan with the chili, layer shoestring potatoes on top, and sprinkle cheddar cheese. Bake just until chesse melts 3-4 minutes. Garnish with sour cream (optional). Serve immediately.

    YIELDS: 4 servings

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