Chipotle Cheese-Fries Chili

I am so furious with Chase Bank right now I could just spit. I really need to get some work done, but I'm so mad, I can't concentrate. So I'll finish this post for the Chili Cook-Off Challenge, and I'll feel better, LOL!

Yes, it's time once more for Gloria's Chili Cookoff over at Foods and Flavors of San Antonio. This month has really flown by!


I recently watched DC and DS eagerly devour a plate full of greasy french fries covered with melted cheese goo and some chili, with apparent enjoyment. Perhaps it's because I lack the Y chromosome, but the charm of chili cheese fries simply eludes me. For one thing, the chili and cheese make the fries soggy. Then when you pick up a french fry to eat it, all the chili and cheese fall off, leaving you with a naked piece of sodden potato.

There really must be a better way to enjoy the tastes and textures of chili, cheese, and fries. So just for fun, I decided to create a recipe for

1/2 can chipotle peppers in adobo sauce, chopped
1 can Rotel tomatoes with green chiles
2 cans Mexican-style stewed tomatoes
2 cans kidney beans
1 1 lb. bag frozen corn
5-6 c. V-8 juice
1/2 bag mini tater tots
1/2 lb. Velveeta, cut into 1/4 in." cubes

For serving:
sour cream
chopped scallions
crumbled bacon
finely shredded Mexican-blend cheese

First, brown the pork sausage and the ground sirloin. When well browned, remove from the pot with a slotted spoon and set aside.

Add 2 T extra virgin olive oil and saute the onion, pepper, garlic, and serrano over medium heat.

Return the ground sirloin and sausage to the pot. Add the chili powder, chipotle chile powder, cumin, oregano, salt, pepper, and brown sugar. Cook together for 1-2 minutes. Then add the Rotel tomatoes, the Mexican-style stewed tomatoes, the chipotle peppers, the kidney beans, the corn, and the V-8 juice. Bring to a boil and simmer, partially covered, for 1 1/2 -2 hrs., until thickened. Add salt and pepper to taste.

Chili is just starting to cook:


Ready!!


About 3o minutes before serving the chili, preheat the oven to 450F. Spread the tater tots on a baking sheet and bake for 15-20 minutes, or until browned and crisp.

Now it's time to build our chili masterpiece!

Put some of the hot tots in an individual serving bowl.

My velveeta cubes: You know, the Mexican-style Velveeta would have been really good here, but the Teeter didn't have it.

Put some of the cubed Velveeta on top of the tots.

Ladle some of the hot chili over the cheese and tater tots.
Then add some of this:

And some of this:

And some sour cream and some shredded Mex blend cheese.

Voila! Chili heaven!


I was amazed at how delcious this chili turned out to be! We really enjoyed the combination of flavors, from the smoky heat of the chipotles to the creaminess of the Velveeta to the earthy crunch of the potatoes. Yeah, I know Velveeta isn't real cheese. But some dishes just wouldn't be right without it! The melting factor is kind of critical here. Perhaps I should have called this "White Trash Chipotle-Cheese-Fries Chili." :)

Between the serranos, the chipotles in adobo, and the chipotle chile powder, this is some seriously spicy chili! The heat from the chili and the tater tots melts the Velveeta cubes, which blend right into the chili and, along with the sour cream, tame the spiciness perfectly. For maximum crunch, you could put the tater tots on top of the chili rather than underneath it.

To go with the chili, I made a very refreshing salad of julienned jicama and pineapple tidbits tossed with the juice of one fresh lime, salt, pepper, ancho chile powder, a litttle pineapple juice, and some olive oil. I'm crazy about the juicy crunchiness of jicama, so I was glad that DC and DS enjoyed the salad too. The anchopowder had an unfortunate effect on the color of the jicama, but it tasted good!


For dessert, I made homemade lavender and lemonade ice cream, but we ate dinner so late we didn't get around to dessert. I'll have to report on that another time.

!Buen provecho!