The Super Bowl is not the time for fancy food and fussy details. Super Bowl fans, whether in the US or Israel, demand food, lots of it and with lots of flavor.
This Loaded Fries dish combines two
favorites. It’s almost as if you couldn’t watch the game without either, so you
went for both.
Spicy Chili Loaded Oven Fries
- 2 red onions, diced
- 3 red peppers, diced
- 8 cloves garlic, minced
- 600 grams ground beef or turkey
heaping teaspoons chili powder
- 1 teaspoon chipotle in adobo sauce
- ¼ cup tomato
- 2 400 gram cans chopped tomatoes
- ½ cup chicken stock
- 2 400 gram cans pinto
- Kosher salt and fresh ground pepper
1. Place a large Dutch oven, lightly
greased with olive oil, over medium heat. Caramelize the onions and peppers
until lightly golden brown. Add the garlic and beef or turkey. Continue cooking
until the beef is golden brown.
2. Add the remaining ingredients and
reduce the heat and simmer for 30 minutes.
Suggested garnishes: hot
sauce, chopped red onions, fresh cilantro, pickled hot peppers, guacamole, diced
For the Fries
- 6 Russet and large Sweet potatoes, scrubbed and cut into
- 3 tablespoons olive oil
- 2 teaspoons chili powder
- Kosher salt and fresh
Preheat oven to 200 Celsius, line a baking sheet with parchment
1. Toss the potatoes with the chili powder and olive oil. Sprinkle with
salt and pepper and place on the lined baking sheet.
2. Roast the
potatoes until they are browned and crispy, but cooked through; about 35 minutes
or 45 minutes for sweet potatoes.
Platter the fries on a large platter
and generously dollop the chili over the fries. Garnish with chopped onions,
cilantro, lime wedges, pickled peppers.
Chef Laura Frankel is Executive Chef for Spertus Kosher Catering and author of Jewish Cooking for All Seasons, and Jewish Slow Cooker Recipes.