Introduction:
Chili cheese fries are the epitome of comfort food, combining crispy fries, hearty chili, and gooey melted cheese into one irresistible dish. Whether you’re looking for a game day snack, a party appetizer, or a satisfying meal, chili cheese fries are a guaranteed hit. In this article, we’ll guide you through a simple and delicious recipe to make the perfect chili cheese fries right in your kitchen.
Ingredients:
For the Fries:
- 4 large russet potatoes, cut into fries
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Chili:
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
For the Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 2 cups shredded cheddar cheese
- Salt to taste
Instructions:
- Prepare the Fries:
- Preheat your oven to 425°F (220°C).
- Toss the potato fries in olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet.
- Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.
- Make the Chili:
- In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.
- Add the chopped onion and minced garlic to the skillet. Cook until the onion is soft and translucent.
- Stir in the kidney beans, diced tomatoes, tomato paste, beef broth, chili powder, cumin, and paprika. Season with salt and pepper.
- Bring the mixture to a simmer and cook for 20-25 minutes, stirring occasionally, until the chili has thickened.
- Prepare the Cheese Sauce:
- In a medium saucepan, melt the butter over medium heat.
- Stir in the flour and cook for about 1 minute to form a roux.
- Gradually whisk in the milk, continuing to whisk until the mixture is smooth and thickened.
- Remove from heat and stir in the shredded cheddar cheese until melted and smooth. Season with salt to taste.
- Assemble the Chili Cheese Fries:
- Arrange the baked fries on a large serving platter.
- Spoon the hot chili over the fries, making sure to cover them evenly.
- Drizzle the cheese sauce generously over the chili and fries.
- Serve and Enjoy:
- Serve the chili cheese fries immediately, garnished with your favorite toppings such as sliced green onions, jalapeños, or a dollop of sour cream.
Conclusion:
With this simple recipe, you can enjoy the ultimate comfort food right at home. These chili cheese fries are perfect for sharing with family and friends or indulging in on your own. The combination of crispy fries, savory chili, and creamy cheese sauce is sure to satisfy your cravings and become a favorite go-to recipe. So fire up your oven, gather your ingredients, and get ready to dive into a plate of deliciousness!
FAQ’s:
- Can I use frozen fries instead of making them from scratch?
- Yes, you can use frozen fries for convenience. Simply follow the package instructions for baking or frying them, and then proceed with the recipe as directed.
- Can I make the chili in advance?
- Absolutely! You can prepare the chili a day or two in advance and store it in the refrigerator. Reheat it on the stove before assembling the chili cheese fries.
- What type of cheese is best for the cheese sauce?
- Cheddar cheese is a popular choice due to its sharp flavor and good melting properties. However, you can also experiment with other cheeses like Monterey Jack, Colby, or a blend of cheeses for a different flavor profile.
- How can I make this recipe vegetarian?
- To make vegetarian chili cheese fries, replace the ground beef with a meat substitute like plant-based ground meat or use additional beans and vegetables. Ensure your broth is vegetable-based as well.
- Can I make the fries in an air fryer?
- Yes, you can make the fries in an air fryer. Toss the cut potatoes in olive oil, salt, and pepper, and cook in the air fryer at 400°F (200°C) for about 15-20 minutes, shaking the basket halfway through.
