Appetizers & Snacks

Chili Topped Garlic Parm “Fries”

A fun take on the Chili Fries. Instead of using French fries, Garlic Texas toast is cut into long croutons to look like French fries. Topped with chili and your favourite chili toppings! A crowd-pleasing dinner when watching football or just getting together to enjoy.

Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour


Serves 4



Heat oil in a large pot over medium heat. Add the ground beef and season with the salt and pepper. Cook, breaking up the meat with a wooden spoon. Drain off any excess fat.


Add the onion and sauté for 2 to 3 minutes or until translucent. Stir in the garlic, sweet pepper, chili powder, smoked paprika, cocoa powder, ground cumin, salt and pepper. Cook for another 2 minutes.


Add the tomatoes and tomato sauce and bring to a simmer. Cover and simmer for 30 to 40 minutes or until chili has thickened.


Add the beans and cook for another 10 minutes.


Meanwhile, preheat oven to 350°F. Place 8 slices of toast on a baking sheet and bake for 5 minutes. Transfer the toast to the cutting board and bake the remaining slices of toast.


Cut toast into 1/4-inch thick matchsticks.


Transfer the matchstick croutons onto the baking sheet, spreading them out to cover the baking sheet in a single thin layer. Repeat with the remaining croutons on another baking sheet.


Bake both baking sheets on two different racks in the oven at 350°F for 3 to 5 minutes.


Toss and redistribute the croutons so they start to become crispy and golden brown. Switch baking sheets on the racks, and bake again for another 3 to 5 minutes, keeping an eye they don’t get too dark in colour.


Serve the chili over top of the warm croutons with the toppings of their choice!

Tip: Chii can be made ahead of time and kept in an air-tight container in the fridge. Warm the chili while making the croutons.

Tip: Switch out shredded cheddar cheese for Nacho cheese if the kids prefer and top theirs with chopped cherry tomatoes and sliced green onions!

Tip: Substitute a can of diced stewed tomatoes with Italian spices for the fire-roasted tomatoes.

Tip: Make a quick pickled onion by thinly slicing a small red onion and placing in a 500 mL jar or non-metal bowl. Pour 1/2 cup of boiling water and 1/2 cup of white vinegar over the onion.
Stir in 1 tsp of granulated sugar and 1 tsp of salt and let sit for 15 or 20 minutes until the onion is soft and flavoured.

Tip: If the family doesn’t like black beans, substitute red kidney beans or beans can be mashed with a potato masher and added.

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