Slow Cooker Chili Cheese Fries and a KitchenAid Mixer Giveaway!

Slow Cooker Sunday!

It's Slow Cooker Sunday folks! Yes...my favorite day of the week! I look forward to the opportunity to share with you each week a new slow cooker recipe.

Oh, don't forget I have a KitchenAid giveaway (entry below).

Today, I present Slow Cooker Chili Cheese Fries...and NO...the fries are NOT going in the Crock-Pot slow cooker...lol...!

You can fry them when the chili is all hot and ready, and/or bake them in the oven like my Baby Girl does.

This recipe is going to require a little work.   I make my chili verde from scratch, but if you don't have the time, replace the roasted chili sauce with about 1 cup of store bought green chili verde and mix that with 6 ounces of hot tomato sauce.

This will take less than a minute, and now you're ready to start slow cooking!

I made a roux of flour and oil, people, don't forget, we're not making gumbo, you don't need a dark brown roux, we're looking for a blond roux this time around, that takes less than 4 minutes to make!

Also, don't forget to take the lid off the slow cooker the last hour of cooking time, I find that removing the lid allows the chili to thicken up.

And if you find your chili is too thick, add a little more broth until you reach your desired texture.

The best part about making this chili, is eating it...Take your crispy fries, top with chili, then top the chili with everything you love.

I choose avocado, fresh tomatoes, green onions, sour cream, lots of cheese and plenty of spicy chili!

It's time to eat folks...grab your forks and dig in!!!!

Slow Cooker Chili Cheese Fries and a KitchenAid Mixer Giveaway!

Prep Time: 10 minutes
Cook Time: 4 hours 20 minutes
Total Time: 4 hours 30 minutes
Servings: 6-8

Ingredients:

1 lb ground turkey or beef
1 onion, diced
4 cloves of garlic, chopped
4 tablespoons plus 1 tsp chili powder
1 tablespoon black pepper
1 tablespoon paprika
1 tablespoon plus 1 tsp garlic powder
1 tablespoon plus 1 tsp onion powder
1 tablespoon cumin
1 tablespoon plus 1 tsp oregano
32 oz of beef or chicken broth
1 tablespoon extra virgin olive oil
1/2 cup cooking oil
3/4 cup flour
1 cup roasted chili sauce (recipe below)
french fries
cheese
avocado
tomatoes
sour cream

For the Roasted Chile Sauce:

5 dried guajillo chiles
8 dried chile de arbol
1 lb tomatillos
10 Serrano peppers, fresh, remove stem
2 jalapenos, fresh, remove stem
4 cloves of garlic
1 white onion, quartered
1 small can of hot tomato sauce
1 tablespoon extra virgin olive oil
pinch of salt

Directions: 

To prepare the roasted chili sauce, break open guajillo and chile de arbol to remove seeds, discard seeds and add dried chilies to a small stock pot. Cover dried chilies with water and bring to a rolling boil. Turn off fire, cover pot and let sit to rehydrate while you prep the other food.

Turn the oven on broil. In a baking pan add tomatillos, Serrano, jalapenos, garlic, and onion. Add a pinch of salt and 1 tablespoon of olive oil. Broil until tomatillos blister, making sure not to burst them. Please watch carefully.

In a food processor or blender add roasted vegetables including any liquid from pan, and rehydrated chilies. Process until smooth. Add 1 can hot tomato sauce to mixture, stir.

Take 1 cup of liquid gold chile sauce and set aside. Let remaining chile sauce cool, then freeze for later use.

Mix seasoning blend and set aside.

Heat olive oil over medium high heat, add onion cook 5 minutes, add garlic cook 1 minute more. Add meat to mixture and chop up. Add 1 tablespoon of seasoning blend to meat.

Cook meat about 5 minutes, drain if using beef. Transfer to meat to slow cooker.

In a medium stock pot on medium high heat, add cooking oil. When heated add flour and whisk well until you achieve a light brown roux about 4 minutes. Add spice blend and whisk for about a minute. Add broth and whisk until well mixed. Add chili sauce and mix well.

Pour mixture over meat in slow cooker. Cover with a lid and cook on high for 4 hours or low for 8. The last hour of cooking time, cook uncovered.

Heat cooking oil to 350 degrees, fry fries in batches until golden brown, drain, sprinkle with a little kosher salt and assemble Chili fries.

Top fries with chili, cheese, avocado, tomatoes, green onion, and sour cream to garnish!

a Rafflecopter giveaway