Chilli Nacho Fries

Serves: 5

1 1/2 lb. Russet potatoes, peeled
1/2 + 2 Tbsp. All purpose flour
1/2 tsp. Season salt
1/2 tsp. Chili powder
1/2 tsp. Paprika
1/2 tsp. Garlic powder
1/4 c. + 1 Tbsp. Water
1 c. Ice cubes
1/2 c. + 2 Tbsp. Vegetable oil

Directions:

1.Slice potatoes into French fries, and place into ice cold water so they won't turn brown.

2. Heat oil in a large Dutch oven pot over medium-high heat. While the oil is heating, sift the flour, season salt, Chili powder, garlic powder and paprika into a large bowl. Gradually stir in enough water so that the mixture can strain from the slotted spoon.

3. Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the Dutch oven pot one at a time, so they don't clump together. Fry until golden brown and crispy. Remove and drain on a plate lined with paper towels.

Chilli~

Serves: 5

13 oz. Ground turkey
1 1/4 (15 oz.) Can chili beans, drained
7/8 (18 oz.) Can diced tomatoes
3/8 (6oz.) Can tomato paste
3/8 large onion, chopped
1 1/4 stalk celery, chopped
3/8 green bell pepper, seeded and chopped
3/8 red bell pepper, seeded and chopped
7/8 green chili pepper, seeded and chopped
1 1/4 tsp. Bacon bits
3 Tbsp + 1 tsp. Root beer
1 Tbsp. + 2 tsp. Chili powder
1 1/4 tsp. Worcestershire sauce
1 1/4 tsp. Fresh garlic, minced
1 1/4 tsp. Fresh oregano, chopped
3/4 tsp. Ground cumin
3/4 tsp. Tabasco sauce
1/2 tsp. Fresh basil, chopped
1/2 tsp. Cayenne pepper
1/2 tsp. Paprika
1/2 tsp. Granulated cane sugar
3/8 (8oz.) Shredded Cheddar cheese

Directions:

1. Heat a large soup pot over medium-high heat. Crumble the ground turkey into the hot pan, and cook until evenly browned. Drain off excess grease.

2. Pour in the chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile pepper, bacon bits,and root beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, Tabasco sauce, basil, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

3. After chilli has simmered for at least 2 hours serve, over fries and shredded Cheddar cheese.

ENJOY!!