Chili Cheese Fries
Brook Howell and Erik Cho of Frysmith came up with this impressive and indulgent recipe for chili fries.
September 5th, 2014
From: Eat St: Recipes from the Tastiest, Messiest, and Most Irresistible Food Trucks by James Cunningham.
Fries are decadent enough on their own...but when you add chili and cheese to them they become a thing of beauty (and flavour!).
- 6 lb (2.7 kg) Kennebec or russet potatoes
- 2 large carrots
- 2 large stalks celery
- 1 onion
- 2 lb (900 g) ground beef
- 4 tsp (20 mL) salt
- 4 tsp (20 mL) black pepper
- 4 cloves garlic, minced
- ¾ cup (175 mL) tomato paste
- 2 tbsp (30 mL) chopped unsweetened dark chocolate
- 4 tsp (20 mL) sugar
- 4 tsp (20 mL) smoked paprika
- 2½ tsp (12 mL) ground cumin
- 2 tsp (10 mL) ground coriander
- 2 tsp (10 mL) dried Mexican oregano
- 2 tsp (10 mL) cayenne pepper
- 4 bay leaves
- 1 bottle (340 mL) dark lager
- 1½ cups (375 mL) water
- 4 tsp (20 mL) white vinegar
- Canola oil for deep-frying
- Shredded Cheddar cheese
- Diced red onions for garnish
The day before, cut unpeeled potatoes into ¼-inch (5 mm) sticks. Soak in water overnight. Spin dry and fry in 325-degree canola oil for 5 minutes. Drain on a rack and bring the oil up to 400 degrees. Fry till golden brown and crispy.
In a food processor, mince carrots, celery, and onion. Set aside.
In the bottom of a large pot, season the ground beef with salt & pepper and cook till thoroughly browned. Do not crowd the bottom of the pan. Remove the beef and cook the onions, carrots and celery in the remaining fat till soft. Add the garlic and cook for one minute before adding the browned beef and the remaining ingredients. Cook for half an hour. Season to taste.
Ladle the chili over the fries. Top with cheese and a sprinkle of red onions. Serve immediately.
Photography by Ryan Szulc