900g minced beef
2 tablespoons vegetable oil
2 small chopped onions
Salt and cayenne to taste
1 tablespoon chilli powder
2 teaspoons ground cumin
Crushed red pepper, to taste
2 teaspoons dried oregano leaves
2 tablespoons chopped garlic
2 tins diced plum tomatoes or 200g fresh tomatoes
2 tablespoons tomato paste
500ml beef stock
2 tablespoons Vegetable oil for deep frying
2 large potatoes, peeled and cut in thin fries
250g Cheddar cheese, grated
200g Monterey jack cheese, grated
200ml sour cream
1/2 jar pickled jalapenos
Heat the vegetable oil in a large saute pan over medium heat.
Add the onions, season with salt and cayenne, and cook, stirring, until they begin to wilt, about 2 minutes.
Add the beef, chilli powder, cumin, crushed red pepper and oregano.
Season with salt and cayenne, and cook until all the pink in the meat disappears, 5 to 6 minutes.
Add the garlic, tomatoes, tomato paste and half the beef stock; bring to boil, and reduce the heat to medium-low.
Simmer, uncovered, until the meat is tender, about 1 hour, stirring occasionally.
Skim off any fat that rises to the surface.
Combine the vegtable oil with the remaining beef stock and mix to blend.
Slowly add to the pot, stirring to blend.
The mixture will thicken.
Cook for 30 minutes, then season again with salt and cayenne.
It should be thick enough to coat the back of a spoon.
In a heavy, deep pot or an electric fryer, heat 4 inches of vegetable oil.
Fry the fries in batches until golden brown, 3 to 4 minutes per batch.
Drain on paper towels, then season with salt and cayenne.
Preheat the oven to 220 degrees C (Gas Mark 8).
Cover the bottom of a large, glass rectangular baking pan with the fries.
Combine the Cheddar and jack cheeses.
Sprinkle the cheese over the fries.
Bake just until the cheese melts, 3 to 4 minutes.
Remove the pan from the oven and spoon the chilli over the top of the fries.
Garnish with the sour cream and jalapenos.
You may also like these recipe ideas