Chili Cheese fries
Ingredients
- 2 lbs russet potatoes, cut into 1/4-inch batons
- 3 tbsp vegetable oil, divided
- 1.5 tsp kosher salt, divided
- 0.5 tsp black pepper, divided
- 0.5 lb ground beef chuck (80/20)
- 1 medium yellow onion, finely diced
- 2 tbsp tomato paste
- 1 cup beef stock
- 1.5 tbsp chili powder
- 1 tsp ground cumin
- 0.5 tsp cayenne pepper
- 8 oz sharp cheddar cheese, shredded
- 3 tbsp sour cream
- 2 tbsp fresh cilantro, chopped
Instructions
- Soak cut potatoes in cold water for 15 minutes to remove excess starch. Drain thoroughly and pat completely dry with paper towels.
- Heat 2 tbsp oil in a cast-iron skillet to 325°F. Working in batches, fry potatoes 12-14 minutes until golden and crispy. Drain on paper towels, season immediately with 1 tsp salt and 0.25 tsp pepper.
- Heat remaining 1 tbsp oil in a heavy-bottomed pot over medium-high heat. Brown ground beef, breaking into quarter-inch pieces, 5-6 minutes until no pink remains. Pour off excess fat, leaving 1 tbsp.
- Add diced onion to beef, cook 3 minutes until softened. Stir in tomato paste, cook 1 minute, then add chili powder, cumin, and cayenne. Toast spices 30 seconds until fragrant.
- Pour in beef stock, bring to simmer. Reduce heat to medium-low and simmer uncovered 12-15 minutes, stirring occasionally, until chili thickens and reduces by one-third. Season with remaining 0.5 tsp salt and 0.25 tsp pepper.
- Arrange crispy fries on a serving platter or individual plates. Ladle warm chili over fries, then immediately top with shredded cheddar cheese while chili is hot. Let sit 1 minute for cheese to soften slightly.
- Dollop sour cream over cheese, garnish with fresh cilantro, and serve immediately while fries retain crispness.
Inspired by Ashley Gaboriault’s winning chili cheese fries. This is a plausible recreation, not the chef’s original recipe.