Venison Chili Cheese Fries
Ingredients
- 2 tbsp vegetable oil
- 2 cup chopped onions
- 2 lb ground venison
- 1 tbsp chili powder
- 2 tsp ground cumin
- 0.3 tsp crushed red pepper
- 2 tsp dried oregano
- 2 tbsp chopped garlic
- 3 cup crushed tomatoes
- 0.5 cup tomato paste
- 3 cup beef stock
- 2 tbsp masa flour
- 1 0.5 lb shoestring potatoes
- 0.5 lb grated cheddar cheese
- 0.5 lb grated Monterey Jack cheese
- 1 cup sour cream
- 0.5 cup pickled jalapenos
- 1 tsp salt
- 1 tsp cayenne pepper
Instructions
- 1
In a large saucepan, heat vegetable oil. Add onions and sauté 3–5 minutes until wilted. Season with salt and cayenne.
- 2
Stir in venison, chili powder, cumin, crushed red pepper, and oregano. Brown meat 5–6 minutes.
- 3
Stir in garlic, crushed tomatoes, tomato paste, and 2.5 cups beef stock. Bring to a boil, reduce to a simmer and cook uncovered 1 hour, stirring occasionally.
- 4
Mix masa flour with remaining 1/2 cup stock. Stir slurry into chili and cook 30 more minutes. Reseason with salt and cayenne.
- 5
Preheat fryer to 375°F. Fry shoestring potatoes in batches until golden-brown, 3–4 minutes. Drain and season with salt and pepper.
- 6
Cover bottom of a large glass baking pan with shoestrings. Sprinkle 3 cups of the two cheeses over the fries. Bake at 375°F just until cheese melts, 3–4 minutes.
- 7
Remove from oven and spoon chili over the top. Garnish with remaining cheese, sour cream, and pickled jalapenos.