Chili Cheese Fries

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.

• Prep time: 30 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 1034
• Protein: 53 g
• Carbs: 72 g
• Fat: 56 g

Ingredients

• 800 g Potato ( cut into sticks )
• 400 g Ground beef 15% fat
• 1 piece Onion ( finely diced )
• 2 piece Garlic ( minced )
• 400 g Round tomato ( diced )
• 200 g Red bean ( drained )
• 150 g Cheddar cheese ( shredded )
• 300 ml Whole milk
• 30 g Minimum butter sweet
• 30 g Wheat flour
• 1 tbsp Cumin ground
• 1 tbsp Sweet paprika
• 750 ml Sunflower oil ( for frying )
• 1 tbsp Tomato paste
• 30 g Jalapeño Pepper ( sliced )

Instructions

1. Chili preparation

   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. Cooking the fries

   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. Making the cheese sauce

   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. Plating

   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.

Chef's tips

• 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.

Storage

The chili keeps for 3 days in the fridge. Fries should be eaten immediately.