Ultimate Texas Chili Fries (Slow Cooker Chili!)

Introduction & Inspiration

Get ready for a true comfort food masterpiece that’s perfect for game days, casual gatherings, or anytime a serious craving for something hearty, cheesy, and delicious strikes: Texas Chili Fries! This isn’t just any chili fries; we’re talking about a rich, savory, slow-cooked chili made with tender pieces of beef stew meat, beans, peppers, and classic chili seasonings, all generously ladled over a bed of crispy French-fried potatoes and blanketed with melted sharp cheddar cheese. It’s pure, unadulterated comfort in a bowl (or on a plate!).

My inspiration for this recipe comes from wanting to create the ultimate version of classic chili cheese fries, elevating it with a deeply flavorful, homemade slow-cooker chili that features tender chunks of beef rather than just ground meat. The slow cooking process makes the beef incredibly tender and allows all those wonderful chili flavors to meld perfectly.

This dish is hearty, packed with flavor, and while the chili takes time to simmer to perfection, the assembly is wonderfully simple. It’s guaranteed to be a crowd-pleaser! It is a perfect recipe for chili lovers.

Nostalgic Appeal / Comfort Factor

Chili and French fries are both titans of American comfort food. Chili, with its warming spices and hearty nature, evokes feelings of cozy evenings, football games, and satisfying, rib-sticking meals. French fries are a universally beloved treat, the perfect crispy, salty vehicle for all sorts of deliciousness. Chili Fries, especially “Texas-style” (implying a robust, beefy chili), are a nostalgic diner, fairground, and casual eatery classic.

This recipe taps directly into that deep comfort and nostalgia. The combination of savory, slow-cooked beef chili, crispy potatoes, and gooey melted cheese is incredibly satisfying and familiar. It’s a dish that feels both indulgent and wonderfully homey.

Making this at home allows you to control the quality and create a truly epic version of a beloved comfort food. A perfect comfort food meal.

Homemade Focus (Slow Cooker Chili)

While this recipe smartly utilizes the convenience of frozen French-fried potatoes, the star of the show – the hearty Texas-style chili – is made entirely from scratch using your slow cooker. You’re starting with fresh vegetables like onion and carrot, browning beef stew meat coated in flour for richness and to help thicken the chili, and then slow-cooking it all with canned tomatoes, beans, peppers, and a chili seasoning mix.

The homemade focus shines in the preparation of this robust chili. Searing the beef builds a deep flavor base, and the long, slow cooking process tenderizes the meat to perfection while allowing all the spices and ingredients to meld into a rich, cohesive chili.

It’s about creating a deeply flavored, homemade chili specifically designed to be the ultimate topping for crispy fries, transforming simple ingredients into a satisfying feast. The homemade chili is incredible.

Flavor Goal

The primary flavor goal is a harmonious explosion of savory, spicy, beefy chili, complemented by crispy, salty French fries, and rich, melted sharp cheddar cheese. The chili itself should be hearty and flavorful, with tender chunks of beef, softened vegetables (onion, carrot, peppers), tender pinto beans, and a well-balanced spice profile from the chili seasoning mix and tomatoes with green chilies.

The French fries should provide a crispy, salty base, and the sharp cheddar cheese should melt into a gooey, flavorful blanket over the chili. Optional toppings like sour cream add coolness, while extra jalapeños add more heat.

The overall experience should be a deeply satisfying, multi-textured dish that is savory, spicy, cheesy, and utterly comforting – the ultimate loaded chili fries. A perfect balance between flavour and texture.

Ingredient Insights

For the Slow Cooker Texas Chili:

• Onion & Carrot (Chopped/Finely Chopped): Form an aromatic and slightly sweet vegetable base for the chili, added directly to the slow cooker.
• Beef Stew Meat (Cut into 1/2-inch pieces): Using stew meat provides hearty, tender chunks of beef after slow cooking.
• All-Purpose Flour (Divided): Used to coat the beef before browning (helps with searing and slightly thickens chili) and a tablespoon is whisked into the reserved tomato liquid to further aid sauce consistency.
• Canola Oil: For browning the beef.
• Canned Mexican Diced Tomatoes (Undrained, Reserving Liquid): Adds tomato flavor, acidity, moisture, and often some extra spices/chilies. The reserved liquid is used to create a slurry with flour and chili seasoning.
• Chili Seasoning Mix (Envelope): A convenient blend of chili powder, cumin, paprika, garlic powder, onion powder, etc., for classic chili flavor.
• Canned Pinto Beans (Rinsed and Drained): Adds classic chili heartiness, fiber, and texture.
• Green Bell Pepper (Chopped) & Jalapeño Pepper (Seeded and Finely Chopped): Add fresh pepper flavor and (in the case of jalapeño) controlled heat. Seeding the jalapeño reduces its spiciness.

For Serving/Assembly:

• Frozen French-Fried Potatoes: The crispy base. Two large (32 oz each) packages are specified, indicating a crowd-sized serving. Prepare according to package directions (baked or fried).
• Shredded Sharp Cheddar Cheese: Provides a flavorful, melty topping.
• Optional Toppings (Sour Cream, Sliced Jalapeño Peppers): Add coolness (sour cream) or extra heat/freshness (jalapeños).

Essential Equipment

• 5-quart Slow Cooker (Crockpot): The main cooking vessel for the chili.
• Dutch Oven or Large Skillet: Essential for browning the beef stew meat in batches.
• Knife & Cutting Board: For chopping onion, carrot, green pepper, jalapeño, and cutting stew meat (if not pre-cut).
• Small Bowl: For whisking reserved tomato liquid, chili seasoning, and flour.
• Measuring Cups & Spoons:
• Can Opener:
• Spatula or Large Spoon: For stirring chili.
• Baking Sheet(s) (or Deep Fryer): For preparing the French fries according to package directions.
• Serving Plates or Large Platter:

Ingredients

(Original recipe yields 6 servings – likely very large, or more like 8-10 standard)

Slow Cooker Texas Chili:

• ▢ 1 medium onion, chopped
• ▢ 1 medium carrot, finely chopped
• ▢ 2 pounds beef stew meat, cut into 1/2-inch pieces
• ▢ 3 tablespoons all-purpose flour, divided (2 tbsp for beef, 1 tbsp for sauce)
• ▢ 2 tablespoons canola oil
• ▢ 1 can (14.5 ounces) Mexican diced tomatoes, undrained (reserve liquid separately)
• ▢ 1 envelope (1.25 ounces) chili seasoning mix
• ▢ 1 can (15 ounces) pinto beans, rinsed and drained
• ▢ 1 medium green bell pepper, chopped
• ▢ 1 jalapeno pepper, seeded and finely chopped (optional)

For Serving/Assembly:

• ▢ 2 packages (32 ounces each) frozen French-fried potatoes
• ▢ 2 cups shredded sharp cheddar cheese
• ▢ Optional Toppings: Sour cream, sliced fresh or pickled jalapeno peppers

Step-by-Step Instructions

1. Prepare Slow Cooker and Brown Beef:

• Place the chopped medium onion and finely chopped medium carrot into the bottom of a 5-quart slow cooker.
• Cut the beef stew meat into uniform 1/2-inch pieces if not already. Pat the beef pieces dry with paper towels. Toss the beef with 2 tablespoons of the all-purpose flour until lightly coated.
• Heat the canola oil in a large Dutch oven or skillet over medium-high heat.
• Add the flour-coated beef to the hot oil, working in batches if necessary to avoid overcrowding the pan. Brown the beef well on all sides.
• As batches are browned, transfer the seared meat to the slow cooker on top of the onions and carrots.

2. Prepare Chili Liquid and Combine in Slow Cooker:

• Carefully drain the liquid from the can of Mexican diced tomatoes into a small bowl, reserving the diced tomatoes themselves.
• To the bowl with the reserved tomato liquid, whisk in the chili seasoning mix and the remaining 1 tablespoon of all-purpose flour until the mixture is smooth and blended.
• Pour this seasoned liquid mixture over the browned beef in the slow cooker.
• Stir in the reserved diced tomatoes (from the can), the rinsed and drained pinto beans, the chopped green bell pepper, and the seeded/finely chopped jalapeno pepper (if using).

3. Slow Cook the Chili:

• Cover the slow cooker securely with its lid.
• Cook on the LOW setting for approximately 6 hours, or until the beef stew meat is very tender and easily shreds or breaks apart with a fork.

4. Prepare Fries and Assemble Chili Fries:

• Towards the end of the chili’s cooking time (or when ready to serve), prepare the frozen French-fried potatoes according to the package directions (typically baked in the oven or deep-fried until golden and crispy).
• Once the chili is cooked and the beef is tender, and the fries are hot and crispy, it’s time to assemble!
• For each serving, place a generous portion of crispy French fries on a plate or in a shallow bowl.
• Ladle a hearty amount of the slow-cooked Texas chili over the fries.
• Sprinkle generously with the shredded sharp cheddar cheese.

5. Add Optional Toppings and Serve:

• If desired, top the cheesy chili fries with a dollop of sour cream and a few slices of fresh or pickled jalapeno peppers.
• Serve the Texas Chili Fries immediately while hot and the cheese is melty. Enjoy this ultimate comfort food!

Troubleshooting

• Chili Too Watery: Beef and vegetables can release a lot of liquid. If the chili is much thinner than desired after 6 hours, remove the lid from the slow cooker and cook on HIGH for another 30-60 minutes to allow some liquid to evaporate and the chili to thicken. Alternatively, mash some of the pinto beans against the side of the cooker to release starch.
• Chili Too Thick: Less common, but if it’s overly thick, stir in a splash of hot beef broth or water until it reaches your desired consistency.
• Beef Tough: Didn’t use stew meat (which is meant for slow cooking), or didn’t cook long enough. Ensure at least 6 hours on LOW. Chuck roast cut into pieces is also excellent for tenderness.
• Fries Soggy: Topped with chili too far in advance of serving, or fries weren’t crispy enough to begin with. Ensure fries are very crispy. Assemble just before eating.
• Flavor Bland: Needs more salt! Chili often requires a good amount. Taste and adjust at the end. Ensure chili seasoning packet was flavorful, or consider adding extra individual spices like cumin, garlic powder, or onion powder.

Tips and Variations

• Browning Beef is Key: Don’t skip searing the beef; it adds significant depth of flavor (Maillard reaction) to the chili.
• Flour Coating: Tossing the beef in flour before browning helps create a nice crust and contributes to thickening the chili.
• Spice Level: Adjust the heat by including or omitting the seeds from the jalapeño pepper, or by adding more/less fresh jalapeño or even a pinch of cayenne to the chili seasoning.
• Meat Choice: While beef stew meat is used, you could also use ground beef (brown and drain first) for a more classic chili cheese fry texture, or even shredded cooked chicken.
• Bean Variety: Kidney beans or black beans can be used instead of or in addition to pinto beans.
• Homemade Chili Seasoning: Instead of a packet, use 2-3 tablespoons of your favorite homemade chili seasoning blend.
• Types of Fries: Waffle fries, curly fries, or steak fries all make a great base. Sweet potato fries would offer a sweet-savory contrast.

Serving and Pairing Suggestions

• Serve Immediately & Hot: Chili fries are best when the fries are crispy, chili is hot, and cheese is melty!
• Ultimate Game Day Food / Party Snack: Perfect for sharing with a crowd.
• Comfort Food Main Course: A very hearty and satisfying meal on its own.
• Toppings Bar: Set out the chili, fries, cheese, and a variety of toppings (sour cream, chopped green onions, extra jalapeños, diced tomatoes, guacamole) for a build-your-own experience.
• Simple Salad: If you feel the need for something green, a very simple side salad with a light vinaigrette.

Nutritional Information

(Note: Estimated, per serving, assuming 6-8 servings. Very hearty, indulgent dish. Highly variable based on type of fries and preparation method (baked vs. fried), beef fat content, cheese amount, and chili seasoning brand.)

• Calories: 700-1000+
• Fat: 40-60g+
• Saturated Fat: 15-25g+
• Cholesterol: 80-120mg+
• Sodium: 1200-1800mg+ (Chili seasoning, canned tomatoes/beans, cheese contribute significantly)
• Total Carbohydrates: 50-70g+ (Mostly from potatoes, beans)
• Dietary Fiber: 8-12g+
• Sugars: 5-10g+
• Protein: 30-40g+

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Recipe Summary and Q&A

Summary: These Texas Chili Fries start with a slow-cooked chili made by placing chopped onion and carrot in a 5-quart slow cooker. Beef stew meat, tossed in flour, is browned in batches in a skillet and added to the slow cooker. A mixture of reserved liquid from canned Mexican diced tomatoes, chili seasoning mix, and more flour is poured over the beef. The diced tomatoes themselves, rinsed pinto beans, chopped green pepper, and chopped jalapeño are stirred in. The chili is cooked covered on LOW for about 6 hours until the meat is tender. Prepared frozen French fries are cooked according to package directions, then topped with the hot chili and shredded sharp cheddar cheese, with optional sour cream and jalapeño slices for garnish.

Q&A:

• Q: What kind of beef stew meat is best?
  • A: Chuck roast cut into 1/2-inch pieces is ideal for stew meat as it becomes very tender and flavorful with long, slow cooking. Pre-cut “beef for stew” from the grocery store also works.
• Q: Can I make the chili ahead of time?
  • A: Yes, absolutely! Chili often tastes even better the next day as the flavors meld. Make the chili completely, cool it, and store it covered in the refrigerator for up to 3-4 days. Reheat thoroughly on the stovetop or in the slow cooker before preparing fresh fries and assembling.
• Q: Why reserve the liquid from the diced tomatoes?
  • A: The liquid from the canned tomatoes is flavorful and is used in this recipe to create a slurry with the chili seasoning mix and a bit of flour. This helps to distribute the seasonings evenly and contributes to the overall consistency and flavor of the chili sauce.
• Q: Can I make this with ground beef instead of stew meat?
  • A: Yes, you can. If using ground beef, brown it with the onion (and carrot if desired) in the skillet, drain off excess fat, then add it to the slow cooker with the other chili ingredients. The cooking time in the slow cooker might be slightly less (e.g., 4-5 hours on LOW) as ground beef doesn’t require as long to become tender. The texture will be more like traditional chili cheese fries.