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Chili-Topped Shoestring Fries
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No your everyday side of fries.
|1 lb lean ground beef|
|1 onion, chopped|
|2 teaspoons minced garlic|
|1 can tomato sauce, 8 oz.|
|1 tablespoon cider vinegar|
|2 tablespoons chili powder|
|1 can red kidney beans, drained, 15 oz.|
|1/4 teaspoon salt|
|1 lb frozen shoestring fries|
|2 tablespoons olive oil|
- Over medium-high heat, in a stock pot, cook the beef, onion and garlic for 5 minutes, until meat is no longer pink. Add tomato sauce, cider vinegar, chili powder and red kidney beans, simmer 5 more minutes. Set aside.
- Over medium-high heat, in a large non-stick skillet, heat olive oil until hot. Add frozen fries. Cook fries for about 10 minutes, stirring and lifting the bottom ones so they all cook evenly. Fries should be golden and crispy.
- Remove fries from skillet and place on serving plate. Top potatoes with the hot chili and enjoy!
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