Chili Cheese Fries
Ingredients
- 800 gPotato (cut into sticks)
- 400 gGround beef 15% fat
- 1 pcOnion (finely diced)
- 2 pcGarlic (minced)
- 400 gRound tomato (diced)
- 200 gRed bean (drained)
- 150 gCheddar cheese (shredded)
- 300 mlWhole milk
- 30 gUnsalted butter
- 30 gWheat flour
- 1 tbspCumin ground
- 1 tbspSweet paprika
- 750 mlSunflower oil (for frying)
- 1 tbspTomato paste
- 30 gJalapeño Pepper (sliced)
Method
Golden, crispy fries topped with slow-cooked beef and a generous coating of cheese sauce. The aroma of cumin and chili blends with the richness of melted cheddar.
- 1
In a skillet with olive oil, sauté the chopped onion and garlic. Add the ground beef and sear over high heat until browned. Dust with spices, add the tomato paste and diced tomatoes. Simmer over low heat until the sauce is thick and coats the meat. Stir in the kidney beans at the end of cooking.
- 2
Cut the potatoes into even sticks. Submerge them in sunflower oil at 150°C to blanch, then increase to 180°C to brown. The crust should be very crispy and the inside tender.
- 3
Prepare a roux with butter and flour. Gradually pour in the milk while whisking until thickened. Remove from heat and stir in the shredded cheddar until smooth, creamy, and slightly stretchy.
- 4
Arrange the crispy fries on a platter. Generously top with the meat chili, then pour the hot cheddar sauce over it. Finish by scattering the jalapeño peppers to add a touch of acidity and heat.
Frequently asked questions
How do you get this dish right?
- Only salt the fries at the very last moment to keep them crispy.
- The chili is better the next day; feel free to make it ahead so the flavors can develop.
How long does this dish keep?
The chili keeps for 3 days in the fridge. Fries should be eaten immediately.
