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Coney Fries

Coney Fries


            Everyone has a different take on this recipe. Here is mine. The trick is the method of cooking the chili down, long and slow, so that it doesn’t make your fries soggy. I think that he only things I didn’t top them with were mustard and sour kraut. That’s because I can’t sneak those two items by my kids.


1 package frozen French fries
salt and garlic powder

     For the chili:

1 lb. ground pork
½ medium yellow onion, minced, (plus more as a topping)
3 cloves garlic, minced
2 tbsp. olive oil
1 tbsp. Worcestershire
1 tbsp. Chili Powder
1 tsp. black pepper
1 tsp. saracha
1 tsp. oregano
¼ c. red wine
2 cans petite diced tomatoes
salt to taste

  For the toppings:

8 oz. grated co-jack cheese
2 tbsp. diced yellow onion
2 tbsp. diced jalapenos
2 tbsp. diced pepperoncini
2 strips cooked bacon, diced
2 tbsp. ketchup
2 scallions thinly sliced



            To make the chili start with the olive oil in a medium sized saucepan over medium heat. Add the onion and garlic and sauté for about three minutes, and then add the pork. Sauté the pork for about five minutes before you add all of the other chili ingredients except for the salt. Now you will need to let the chili cook down on medium low heat for almost two hours. Make sure to stir it occasionally so that it does not stick to the bottom of the pan and burn. When the chili has cooked down and is thick add salt to taste.
            


Bake the fries in the oven after giving them a dusting of salt and garlic powder. While they are still hot top them with hot chili and the shredded cheese so that the cheese will melt. Add the rest of the toppings and enjoy!

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