Chili Sweet Potato Fries

What, this isn't a Thanksgiving recipe? No, because there are still 6 eating days left before Thanksgiving and you have to fill them up with something, right?  I still have brussels sprouts in my fridge that I need to cook, so that will be my final Thankgiving recipe, which I should have up on Sunday.  I might be a little behind with that one, but chances are you have all the ingredients in your kitchen already, so no extra trip to the store.  Now let's get back to this dandy, and I will tell you why drinking is doubly bad.  My friends were nice enough to take me out on Saturday for my "Bachelorette Party", even though I am already married.  I had a blast, and by blast I mean, a few too many cocktails.  I woke up on Sunday morning feeling pretty good, but I couldn't shake the need I had for greasy junk food.  I did pretty well at brunch, had a hash and a bloody mary.  But then lunch/dinner rolled around and all I could think of was chili cheese fries and pizza.  I convinced Ian to get a pizza and after eating one piece I was done.  I don't think I caused too much damage.  But, I still had chili cheese fries on the brain.  So instead of getting the starch and bean infested kind from a restaurant, I opted for my own version.  Now I used the term "fries" loosely here, these are oven baked steak style fries.  I like the thicker, wider version of fries as opposed to the traditional skinny square kind.  I also think they hold up better as the base of this chili.  I may or may not have had two servings, and may or may not have had raw cheddar cheese on one.  Which means, I did!  The plan here is to start your chili, then bake your fries while your chili simmers away so they are both done at the same time. Yum.

Chili Sweet Potato Fries
(Print Recipe)
For the Chili:
2 lbs. Ground beef, grass-fed
1/2 White onion, diced
1 Green pepper, diced
2 cloves Garlic, minced
28 oz can Tomato puree
2 Tbls Tomato paste
3 Tbls Chili powder
2 tsp Cumin
1 tsp Coriander
1/2 tsp Cayenne
1 tsp Chipotle powder
S&P

For the Fries:
4 Sweet potatoes, cut into wedges
Olive oil
S&P

Preheat oven to 500 degrees.
Melt a dab of coconut oil in a large soup pot over medium-high heat.  Add meat and brown.  Season meat with spices and salt and pepper.  Once meat is brown, add onion, bell pepper, and garlic.  Cover and cook for 5 minutes until vegetables are tender.  Add tomato paste and tomato puree, mix thoroughly.  Turn heat to low, cover and simmer while your fries bake, stirring occasionally.
Place potato wedges on a cooking cooling rack, on top of a baking sheet.  (This allows air to flow all around the wedge, if you don't have cooling racks, line your baking sheet with parchment and turn the fries once during baking.)  Drizzle wedges with oil and sprinkle with salt and pepper. Bake for 20-25 minutes until tender.
Top fries with chili and garnish with chives, white onion, or cheese!  Enjoy!




Comments

  1. I must try this, it looks pretty decadent.

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    Replies
    1. It is, but it's also delicious! Don't be afraid to put an egg on top for breakfast the next morning!

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