Chili Cheese Fries

Chili Cheese Fries

A beloved American diner and ballpark side: crisp french fries loaded with meaty beef chili and a blanket of melted sharp cheddar. Pure comfort food, born in the roadside stands of the Southwest and now a nationwide staple.

Prep

15 min

Cook

35 min

Total

50 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •900 g (2 lb) russet potatoes, about 4 large, for hand-cut fries
• •60 ml (¼ cup) vegetable oil, for tossing the raw fries; plus more for frying
• •450 g (1 lb) ground beef (80/20), 80% lean / 20% fat is ideal
• •1 medium yellow onion, finely diced
• •3 cloves garlic, minced
• •15 g (1 tbsp) tomato paste
• •15 g (1 tbsp) chili powder, American-style blend ( ancho, cumin, oregano, garlic )
• •5 g (1 tsp) ground cumin
• •3 g (1 tsp) smoked paprika
• •2 g (1 tsp) kosher salt, plus more for the fries
• •1 g (½ tsp) black pepper
• •1 g (½ tsp) dried oregano, Mexican oregano if available
• •3 g (½ tsp) cayenne pepper, optional, adjust to taste
• •240 ml (1 cup) beef stock or water
• •200 g (7 oz) canned diced tomatoes, with their juices
• •8 g (1½ tsp) masa harina, optional, for thickening; or use 7 g all-purpose flour
• •30 ml (2 tbsp) neutral oil, such as canola, for the chili
• •300 g (10½ oz) sharp cheddar cheese, freshly grated, not pre-shredded
• •30 ml (2 tbsp) sour cream, for serving, optional
• •15 g (¼ cup) pickled jalapeños, sliced, for serving, optional
• •10 g (2 tbsp) fresh chives or scallion greens, sliced, for serving, optional

Steps

1. 1 Peel the potatoes (or leave the skin on for rustic fries) and cut into 1 cm (½ in) thick batons. Soak in cold water for 10 minutes, then drain and pat very dry. Toss with 60 ml (¼ cup) oil and 4 g (¾ tsp) kosher salt.
2. 2 For the chili: heat 30 ml (2 tbsp) neutral oil in a heavy skillet over medium-high. Add the diced onion and cook 3–4 minutes until softened and lightly browned. Add the garlic and cook 30 seconds until fragrant.
3. 3 Add the ground beef to the skillet, breaking it up with a wooden spoon. Brown for 6–8 minutes until no pink remains; drain off excess fat, leaving about 15 ml (1 tbsp).
4. 4 Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, cayenne, 2 g (1 tsp) salt and 1 g (½ tsp) black pepper. Cook 2 minutes, stirring, until the spices are fragrant.
5. 5 Add the diced tomatoes and beef stock. Bring to a simmer and cook uncovered for 12–15 minutes, stirring occasionally, until thickened. If the chili seems thin, whisk the masa harina (or flour) with 30 ml (2 tbsp) water and stir in; simmer 2 more minutes. Adjust salt to taste.
6. 6 While the chili simmers, fry the potatoes: heat 5 cm (2 in) of oil in a heavy pot to 160°C / 320°F. Fry the potatoes in batches for 4–5 minutes (they should be pale and limp). Remove to a rack.
7. 7 Raise the oil temperature to 190°C / 375°F. Return the fries to the oil in batches and fry 3–4 minutes more, until deep golden and crisp. Drain on a rack and season immediately with salt.
8. 8 Grate the cheddar. To melt smoothly, combine 225 g (8 oz) of the cheese with 60 ml (¼ cup) of the hot chili in a small saucepan and stir over low heat until creamy (this keeps the cheese from seizing and greasing out).
9. 9 Assemble: spread the hot fries on a warm platter or in a broiler-safe dish. Top with the beef chili, then spoon the cheese sauce over everything (or sprinkle the remaining 75 g / 2½ oz grated cheese and broil 15–20 cm / 6–8 in from the heat for 1–2 minutes until bubbly).
10. 10 Serve immediately, topped with sour cream, pickled jalapeños, and sliced chives or scallion greens if using. Eat while fries are still crisp. Safety: the ground beef must reach an internal temperature of 71°C (160°F); the fries and chili should be served hot, above 60°C (140°F).