American · Dinner
Las Vegas midnight chili fries
Crispy double-fried russet fries topped with a small portion of simmered ground beef chili, melted cheddar, diced onion, jalapeno slices and a drizzle of sour cream. Built as a late-night diner plate, the chili is thickened with tomato paste and cumin, finished under broiler heat until the cheese bubbles.
$5
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
815Calories
35.8gProtein
49.1gFat
58.2gCarbs
6.7gSugar
6.1gFiber
1089mgSodium
110mgChol
19.4gSat Fat
1451mgPotassium
328mgCalcium
4.9mgIron
2.1mcgVitamin B12
22mgVitamin C
high-fiber
protein-rich
rich-umami
cheat-day
Instructions
1
Prep
Cut the russet potato into 1/4-inch fries and soak in cold water for 10 minutes until water turns cloudy, then drain and pat dry.
2
Fry
Heat 2 cups vegetable oil in a deep pot to 325°F and fry potatoes for 5 minutes until pale and soft, then lift onto a rack.
3
Saute
Heat 1 tbsp vegetable oil in a small saucepan over medium heat and cook onion for 3 minutes until softened and translucent at edges.
4
Bloom
Stir in chili powder and cumin and cook over medium heat for 30 seconds until the spice smell fades and mixture darkens slightly.
5
Brown
Add ground beef and break it up with a spoon, cooking over medium-high heat for 5 minutes until no pink remains.
6
Simmer
Stir in canned tomatoes, tomato paste and beef stock, season with salt and black pepper, and simmer over medium-low heat for 15 minutes until thickened.
7
Crisp
Reheat frying oil to 375°F and fry the blanched potatoes for 3 minutes until deep golden and crisp, then drain on rack and salt immediately.
8
Build
Pile crisp fries onto an oven-safe plate, spoon hot chili over the top, and scatter cheddar cheese across the surface.
9
Broil
Slide the plate under a broiler on high for 2 minutes until the cheddar melts and bubbles, watching closely.
10
Plate
Finish with sour cream, jalapeno slices and scallion, and serve immediately while cheese is still molten.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 10 oz420g ground beef
- 14 oz400g russet potato
- 3 oz86g cheddar cheese
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp cumin
- 4 tbsp4 tbsp onion
- 3.6 oz100g canned tomatoes
- 2 tbsp2 tbsp tomato paste
- 1/2 cup120ml beef stock
- 2 tbsp2 tbsp vegetable oil, for sauteing the chili
- 4 cups950ml vegetable oil, for deep-frying the fries
- 2 tbsp2 tbsp sour cream
- 44 jalapeno slices
- 2 tbsp2 tbsp scallion
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
