Chili Cheese Fries

chili cheese fries

Last week I promised you some good game day grub, and well, it just doesn’t get much more quintessential than a big platter of chili cheese fries. These were so good that I don’t even remember what game they accompanied. Or, maybe my team lost that game and I’ve blocked it. Who knows!

Chili Cheese Fries

I brought this beautiful platter to the coffee table, where Matt and I sat on the couch watching a college football game, and we scarfed them down in a much shorter amount of time than was probably couth or proper. It’s a good thing we’ve been together for more than 10 years.

Oh boy. Just looking through and editing the pictures makes me crave these fries again. So decadent and satisfying. Make them for your game this weekend!

Chili Cheese Fries

Recipe notes: I forgot to pick up scallions at the store when I bought the ingredients to make this. So I scattered some torn parsley because nothing looked really weird in the pictures. But I kept really wishing I hadn’t forgotten the scallions. Secondly, I love this method for making fries – half baked and half fried. Single frying instead of double frying cuts the calories in half, right? Hahaha! It is much less messy this way, and much more amenable to a small kitchen.

chili cheese fries

{One year ago: Shrimp and Grits}

Source: adapted, quite a bit, from The Book of Burger by Rachael Ray

Ingredients:
FRIES:
3 Russet potatoes
Olive oil
Kosher salt and black pepper

CHILI:
Olive oil
½ lb. ground beef sirloin
½ cup finely chopped onion
1 garlic clove, minced
1 serrano chile, seeded and minced
1 tbs ancho chile powder
1 tsp sweet paprika
1 tsp ground cumin
½ tsp ground coriander
Kosher salt and black pepper
½ cup beer

CHEESE SAUCE:
3 tbs butter
2 tbs all-purpose flour
1 ¼ cups whole milk
Kosher salt and black pepper
1 ½ cups shredded sharp yellow cheddar cheese
1 generous tbs yellow mustard

Scallions, thinly sliced, for garnish

Directions:
FRIES:
Peel the potatoes. Slice each potato lengthwise, very thin. Then cut the slices into strips. Place in a large bowl and cover with water. Let stand at room temperature for 30 minutes.
Preheat the oven to 350 F. Lift the potatoes out of the water and onto a clean kitchen towel and rub them very dry. Place 2 cooling racks on 2 rimmed baking sheets. Place the potato strips onto the cooling racks in as much of a single layer as possible. Drizzle with oil and lightly season with salt and pepper. Bake for 30 to 35 minutes, until cooked through. Remove from the oven.
Heat your deep fryer to 375 F. When it’s ready, drop in the fries, working in batches, and fry until crispy and golden brown. Remove with a slotted spoon or a spider to a paper towel lined plate. Immediately season with kosher salt.
Meanwhile, make the chili first, then the cheese sauce. For the CHILI, drizzle a tad bit of olive oil in a medium skillet over medium-high heat. Add the ground beef and cook 5 to 6 minutes, crumbling it with a wooden spoon as it browns. Add the onion, garlic, serrano, spices, and salt and pepper. Stir to combine and let it go for 2-3 minutes, until the onion softens. Add the beer and let it evaporate, 3 to 5 minutes. Turn the heat to low and set aside while you make the cheese sauce and finish the fries.
For the CHEESE SAUCE, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute, to cook out that raw flour taste. Slowly pour in the milk, whisking continuously to avoid lumps. Let it cook for 2 to 3 minutes, until thickened. Lower the heat to low, season to taste with salt and pepper, and stir in the cheese. Let it melt completely, then stir in the mustard.
To assemble, lay the fries out on a large platter. Pour the cheese sauce over the fries, then top the cheese with the chili. Garnish with scallions. Dig in!

2 responses to “Chili Cheese Fries

  1. Pingback: Game Day Grub Recipe Round-Up | The Texan New Yorker

  2. Pingback: Buffalo Turkey Burgers | The Texan New Yorker

Leave a Reply

Your email address will not be published. Required fields are marked *