American · Dinner
Chili Cheese Fries
Crispy fried potato fries topped with a thick ground beef chili built on onion, garlic, tomato, and warm chili spices, then blanketed with melted cheddar. Finished with scallion and a spoon of sour cream. A loaded diner-style plate eaten with a fork.
$4
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
1069Calories
47.7gProtein
73.3gFat
56.5gCarbs
8.2gSugar
6.8gFiber
1740mgSodium
181mgChol
26.4gSat Fat
892mgPotassium
287mgCalcium
5.1mgIron
1.8mcgVitamin B12
15.2mgVitamin C
gluten-free
egg-free
protein-rich
high-fiber
rich-umami
cheat-day
hidden-gems
gluten-free
Instructions
1
Prep
Cut potato into even fries, soak in cold water 10 minutes, drain, and pat fully dry to ensure crispness.
2
Sear
Cook diced onion and minced garlic in oiled saucepan over medium heat 4 minutes, then add ground beef and brown 5 minutes until no pink remains.
3
Bloom
Stir in chili powder, cumin, smoked paprika, and tomato paste over medium heat 1 minute until spices darken; add canned tomatoes, beef stock, salt, and pepper.
4
Simmer
Reduce heat to low and simmer chili 20 minutes, stirring occasionally, until thickened and flavors meld into a rich, cohesive sauce.
5
Fry
Heat vegetable oil in deep pot to 350°F and fry potatoes in two batches 5 to 6 minutes each until deep golden and crisp throughout.
6
Plate
Pile hot fries on serving plate, spoon chili over top, scatter grated cheddar to melt, top with sour cream and sliced scallion, serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g ground beef
- 18 oz510g potato
- 3 oz86g cheddar
- 2/3 cup110g onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp tomato paste
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 2 tbsp2 tbsp chili powder
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 2/3 cup160ml beef stock
- 4 tbsp60ml sour cream
- 22 scallion
- 4 cups960ml vegetable oil, for frying
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
