Ingredients
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
Method
- 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.
- Serve immediately.
Serves 6.
You may also like these recipe ideas
Shared ingredients
saltonionpotatoesjalapeƱo peppervegetable oil
Inspire
Shared ingredients
onionpeppercheese
Inspire