Boniato fries topped with spicy chili, cheddar cheese, sour cream, and green onion.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with MIC Food.
Connect with MIC Food’s corporate chef here.
Chili
INGREDIENTS
- 1/2 lb. Ground beef
- 1/2 ea. Onion, diced
- 1 1/2 cup Bell pepper, diced
- 6-10 cloves Garlic, whole
- 1 cup Equal parts spice mixture (cumin, smoked paprika, chili powder, garlic powder, onion powder).
- Salt to taste
- 2 quarts Beef Stock
- 1 pint Flour slurry (1/4 cup flour and 3/4 cup water) to thicken.
- 8-10 oz. Cooked red beans (pre-soak and cook or used canned).
METHOD
- Brown beef and set aside.
- Add in onion, garlic, and bell pepper and sauté.
- Add back in beef and spice mixture and quickly stir then add in stock. Mixture should rise to about 3/4ths in your pot. If not add a little more stock.
- Add in beans. Cooked on med-low 30 minutes or on low for an hour.
- Slowly whisk in your slurry turning up heat to thicken until you’ve reached your desired thickness.
Fry up the delicious boniato fries at 375f until crispy and top with chili and shredded cheese. Garnish with green onions and sour cream.
