Fiery Texas Chili Cheese Fries

Allergens

Dairy, Wheat (in some gluten-free varieties of potato)

Ingredients

• 2 lbs russet potatoes
• Vegetable oil for frying
• 1 lb ground beef
• 1 small white onion, diced
• 1 jalapeño, finely chopped (remove seeds and membranes if less spicy)
• 2 cloves garlic, minced
• 2 cups canned tomato sauce
• 2 tbsp chili powder
• 1 tsp ground cumin
• Salt and pepper to taste
• 2 cups shredded cheddar cheese
• 1 cup sour cream (optional)
• Chopped green onions for garnish

Instructions

1. Preheat oil in a deep fryer or large pot to 375°F.
2. Slice potatoes into 1/4 inch thick sticks and soak them in cold water for 30 minutes. Drain and pat dry.
3. Fry potatoes in batches until golden brown and crispy, about 4 5 minutes per batch. Transfer to a paper towel lined plate and season with salt. Set aside.
4. In a large saucepan, brown ground beef over medium heat. Add onion, jalapeño, and garlic, and cook until onions are translucent.
5. Stir in tomato sauce, chili powder, cumin, salt, and pepper. Simmer for 20 30 minutes or until desired consistency. Set aside to thicken slightly.
6. Assemble the fries by layering them on a large serving platter. Top with chili and generous amounts of shredded cheese.
7. Broil in an oven preheated to 450°F for 2 3 minutes or until the cheese is melted and bubbly.
8. Drizzle sour cream over the top if desired and garnish with chopped green onions. Serve immediately.

Chef’s Insight

The chili can be made spicier or milder by adjusting the amount of jalapeño used.

Notes

Serve with ice-cold beverages for the perfect pairing.