Guilt-free Chili “fries”

This recipe is for the Chili-fries lovers!
Very flavorful, high in protein and most importantly, guilt-free!
All it takes is:
– Prep time: 10mins
– Cooking time: 25/30min Fries and 20min Chili
– Total Time: 35- 40 Min
Recipe serves 5-6

Ingredients for the “fries”:

1) 9-10 medium-sized potatoes of choice (for this recipe, I used red potatoes)
2) 5 Tbsp olive oil or, if you liek your food spicy, use  chili-infused olive oil.
3) 2 Tbsp paprika
4) 2 Tbsp black pepper
5) 1 Tbsp Himalayan Salt
6) 2 Big Ziploc bags
Ingredients for the Chili:
1) 0.5 Kg grass-fed lean beef mince
2) 1 onion, diced
3) 4/5 cloves garlic, minced
4) 1 Jalapeno minced
5) 1 red pepper, diced
6) 1 red chili (optional, I like my food spicy)
7) 1 can red or black beans, rinsed
8) 1 & 1/2 cup no-salt added tomato paste
9) 2 Tbsp tomato paste or salsa
10) 1 Tbsp Worcestershire
11) 1 tsp french mustard
12) 2 Tbsp oregano
13) 2 Tbsp paprika
14) 1 Tbsp cumin
15) Salt and pepper to taste
16) 2 lime squeeze
16) 1 rounded Tbsp Coconut Oil for cooking
Directions for Fries:
1) Pre-heat oven to 235 C and set on
2) Cut potatoes in shape of wedges
3) Place wedges in 2 separate Ziploc bags
4) In first bag, pour 2.5 Tbsp oilve oil + 1 Tbsp paprika + 1 Tbsp black pepper + 0.5 Tbsp Himalayan Salt.
5) Close bag, shake &  massage the potato wedges again for a minute or two so that all the pieces are evenly coated with seasoning
6) Repeat same procedure for the second bag.
7) Spread the potatoes out in an even layer onto the sheet, making sure that the flat surfaces touch the sheet. This will help the potatoes get crisp
8) Place the baking sheet into the oven and let the potatoes roast for about 25 minutes, stirring once halfway through cooking, till the wedges are cooked through. They should be crisp on the outside, fluffy and soft inside. Season with additional salt to taste, if desired.
You can start cooking the chili right after placing potatoes in oven, so everything is served together.
Directions for Chili:
1) Add coconut oil to a large skillet over medium-high heat.
2) Add meat and onion and allow to brown  by breaking up the mince into crumbles as it cooks
3) Pour the drippings out of the pan (if any)
4) Add garlic, jalapeno, red pepper and red chili and cook for 5 mins.
5) Stir in the rest of the ingredients (except for lime squeeze), reduce heat to low and simmer for 5 more minutes.
6) Add lime squeeze to the mixture.
Once wedges are done roasting, take a handful of fries and place in bowl, top-up with half a cup scoop of the chili mixture onto  fries and serve!
Notes: If there aren’t any potatoes left but still have plenty of chili to eat, you can heat up corn tortillas and eat them as fajitas 🙂
Additional Toppings:
– Mexican cheese blend
– Sliced green oinions
– Salsa
– Sliced black olives
– More jalapeno
Bon appetit x

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