Chili Pork Home Fries Recipes

Steps:

• Place onion and carrot in a 5-qt. slow cooker. Toss beef with 2 tablespoons flour. In a Dutch oven, heat oil over medium heat; brown beef in batches. Transfer meat to slow cooker. , Drain tomatoes; reserving liquid. In a small bowl, whisk drained liquid, chili seasoning and remaining flour until blended; pour over beef. Stir in the tomatoes, beans and peppers. Cook, covered, on low until meat is tender, about 6 hours., Prepare fries according to package directions. Serve chili over fries; sprinkle with cheese. If desired, top with sour cream and jalapeno slices.

Steps:

• Put the kielbasa and beer in a large skillet and bring to a boil over medium-high heat. Lower the heat slightly and simmer, piercing the kielbasa a few times with a fork, for 7 minutes. Set aside.
• Heat the olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms, onions, bell peppers and potatoes and cook, stirring and adding a little of the beer from the sausage as needed, until vegetables are tender, about 15 minutes. Season with salt and pepper, to taste.
• Cut the kielbasa into 1/4-inch-thick rounds and stir into the potato mixture along with the barbecue sauce. Transfer to a serving dish, sprinkle with parsley, and serve.

Steps:

• Pour 4 tablespoons of the oil into a large, heavy bottomed stockpot and place over high heat for 2 to 3 minutes. Season the pork with a dash of salt and pepper and brown it in batches, 3 to 5 minutes per batch. Set aside the browned pork.
• Pour the remaining oil into the pot and add the onion, garlic, bell pepper and jalapenos. Season the veggies with the brown sugar, chili powder, cumin, cayenne, salt, pepper and cilantro. Sweat the vegetable mixture over medium heat for 10 minutes, until the onion is soft. Add the pork back to the pot along with the tomatoes, honey, coffee, bourbon. Add the beans, stir well, bring up to a simmer and then lower the heat to the lowest setting.
• Let simmer 2 to 3 hours, until the pork is juicy and buttery soft. Serve directly from the stovetop with side bowls of sour cream, sliced jalapenos, and shredded cheddar.

Steps:

• For the gravy: Melt the butter in a small saucepan over medium heat. Add the flour and whisk to combine. Cook the flour until dark brown, 5 to 7 minutes. Add the stock and cook, whisking, until the mixture is smooth and thickened enough to coat the back of a spoon, 7 to 10 minutes. Stir in the sherry, Worcestershire, 1/2 teaspoon salt and some pepper, adjusting the seasoning to taste. Remove from the heat and cover by pressing a piece of plastic wrap directly onto the surface of the gravy, taking care to cover it completely to prevent a skin from forming. Set aside.
• For the fries: Bake the French fries according to the manufacturer's instructions.
• For the cheese sauce: Melt the butter in a small saucepan over medium heat. Add the flour and whisk to combine. Cook until the mixture resembles sand, about 3 minutes. Add the milk and cook, whisking constantly, until the mixture begins to boil and thicken, 2 to 4 minutes. Add the Cheddar and Gruyere and continue to cook, stirring, until the cheese is fully melted, another 2 to 3 minutes. Add the Worcestershire, 1/4 teaspoon salt and pepper to taste and remove from the heat. Cover in the same fashion as the gravy and set aside until the French fries are ready.
• When the French fries are ready, transfer them to a serving platter. Drizzle the fries with the warm gravy and then with the warm cheese sauce. Serve immediately.

Steps:

• Preheat oven to 450 degrees F. Place potatoes, chili powder, salt, pepper, and oil in plastic bag. Shake vigorously to coat potatoes evenly with all ingredients. Spread out on a cookie sheet. Do not over crowd or overlap potatoes or they will steam. Bake 20 to 25 minutes, turning once, until golden and cooked through.
• Remove from oven and let stand 5 minutes. They will come off tray easily.

Steps:

• Preheat oven to 450 degrees F.
• Lay fries in a single layer on a baking sheet. Bake in preheated oven for 20 to 25 minutes, turning halfway through cooking, until crisp and golden.
• In a large pot over medium heat, break up ground beef and brown, stirring constantly to break up all the clumps to fine ground.
• Add remaining ingredients through the onion powder. Bring to boil. Lower heat and simmer for 30 minutes. Serve hot fries on a plate smothered with chili and topped with shredded cheese, if using.

Steps:

• In a large skillet over medium-high heat, brown pork in oil; drain. Place in a 5-qt. slow cooker; add remaining ingredients. Cover and cook on high for 2 hours. Reduce heat to low and cook 4 hours longer.

Steps:

• In a Dutch oven, heat canola oil over medium heat. Brown pork in batches until no longer pink. Add onion; cook until tender. Add garlic; cook 1 minute longer., Add beans, tomatoes, water, bouillon and seasonings to taste. Bring to a boil. Reduce heat; simmer, covered, until meat is tender, about 2 hours. If desired, serve with sour cream, tortilla chips and shredded cheese.

Steps:

• Prepare french fries as directed on the package.
• Stir cornstarch and water in a small cup until cornstarch dissolves; set aside. Bring milk and margarine to a boil in a saucepan, stirring constantly. Reduce the heat and whisk the cornstarch mixture into the milk mixture, bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth. Add the cheese to the milk mixture and stir until the cheese has melted and is well combined.
• Prepare chili as directed on the can. Pour the cooked chili and the cheese sauce over the top of the cooked french fries.