Wienerschnitzel Copycat Chili Cheese Fries
Serving Size / Yield
- 1 pkg frozen shoestring fries
- 1 lb lean ground beef
- 6 C. water
- ¼ cornstarch
- ½ C. flour
- 6-oz can tomato sauce
- ¼ C. chili powder
- 3 tsp white vinegar
- 1 tbsp salt
- 1 tbsp chopped onion
- 1 ½ tsp sugar
- ¼ tsp garlic powder
- ¼ tsp black pepper
- 1 C. shredded cheddar cheese
Preheat oven to 450 degrees F and spread out shoestring fries on a large cookie sheet, in one layer.
In a large saucepan, cook the ground beef on medium-high heat until meat is completely brown and crumble-textured. Drain the meat on a separate plate with paper towels, and reserve ½ cup of the beef fat in the pan.
In a separate bowl, mix the water, flour and cornstarch together, and add it to the beef fat in the pan, letting it simmer on a low heat setting.
After 2 minutes of simmering, add the beef, tomato sauce, chili powder, vinegar, salt, onion, sugar, garlic powder and pepper to the pan, stirring well and letting it simmer for 30 minutes on low heat.
While the chili is simmering, place cookie sheet of frozen fries in the oven and let them cook for 13 minutes, turning the fries over halfway into banking.
When chili and fries are finished cooking, place a portion of fries in a bowl or on a plate, and pour ½ to 1 cup of chili over the fries, topping with cheddar cheese.