Ingredients
1 medium onion, chopped1 medium carrot, finely chopped 2 pounds beef stew meat (cut into 1/2-inch pieces)3 tablespoons all-purpose flour, divided 2 tablespoons canola oil1 can (14-1/2 ounces) Mexican diced tomatoes1 envelope (1.25 ounces) chili seasoning mix1 can (15 ounces) pinto beans, rinsed and drained1 medium green pepper, chopped1 jalapeno pepper, seeded and finely chopped2 packages (32 ounces each) frozen french-fried potatoes2 cups shredded sharp cheddar cheeseOptional toppings: Sour cream and sliced jalapeno peppers
Preparation
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.
