Chili Fries Recipe
This is actually a great way to use leftover chili, and the best part is that you get to make exactly the type of fries that you love, whether steak fries, long and skinny, skin on or off. This is the junk food of choice of Marc Hennessey, chef de cuisine at BLT Steak in Scottsdale, Ariz.
For the chili:
- 1 medium onion, diced
- 2 cloves garlic, diced
- 1 tablespoon olive oil
- 1 pound ground beef
- One 12-ounce can of diced tomatoes
- One 12-ounce can of kidney beans
- ½ teaspoon cumin seed
- 1 ½ teaspoons chili powder
- ½ oregano
- 1 teaspoon salt
- ½ teaspoon pepper
- Dash of red pepper flakes
- Dash of cinnamon
For the fries:
- 3 baking potatoes, cut into sticks (as uniform as possible)
- ¼-½ cup canola oil
- Salt to taste
For the chili:
Sauté the onions and garlic in olive oil. Add the ground beef and cook until the meat is no longer pink then add the tomatoes. Bring to simmer and leave for a few minutes. Add in the kidney beans with the water for extra moisture, which will cook off. Stir in the spices and simmer on low, uncovered, for 15-20 minutes, stirring occasionally.
For the fries:
Heat the oil in a deep sauté pan.
The oil should cover the two-thirds of the fries but the fries should not be totally submerged. You want the heat high enough for a good sizzle but not too high so that the oil is popping and not so low that fries get soggy.
Fry the potatoes for a good 15 minutes, flipping every couple minutes, until they begin to get golden brown. Remove and drain on paper towels. Salt to taste.
Chili Cheese Fries
If you want a simple but delicious appetizer chili cheese fries are exactly what you’re looking for. I wouldn’t really consider this a recipe but more like guidelines for making chili cheese fries. Just as the name says, chili cheese fries are fries topped with chili and shredded cheese. Garnishing with green onions adds a really nice flavor into the mix. To save the most time and effort, using canned chili will work the best but you can also use leftover chili or even make your own. If you want to save even more time, a lot of this can be done in the microwave. Enjoy.
Loaded Chili Cheese Fries
This appetizer is incredibly yummy and cheesy! By using thin cut fries for this recipe, it gives a nice crunch to your bite.
The beer-battered flavor adds a new element of flavor to a classic appetizer favorite for parties. Between the beer-battered flavors, the homemade chili, and the delicious cheeses, it is an absolutely delicious appetizer to serve at your next party!
To begin making the Parmesan Corn Chilli Fries Recipe, in a saucepan add the veg stock or water and bring it to a boil. Add in sifted polenta or cornmeal, sage, basil, salt, pepper, and chilly flakes and keep stirring to avoid lumps.
Cook on low heat for about 15 to 20 minutes or until it becomes thick and leaves the sides of the pan with continuous stirring.
Once done remove from heat and stir in butter and parmesan.
Transfer the mixture to the prepared baking sheet/ square tin and press evenly with a spatula. Place it in the refrigerator covered with cling wrap for about 2 hours or until set.
Preheat the oven to 210 degrees celsius and line a baking sheet with parchment paper and brush it lightly with olive oil.
Invert the polenta over a chopping board and cut into sticks of desired shape. Arrange the sticks onto the prepared sheet and brush them lightly with olive oil.
Bake in preheated oven for about 15 minutes and flip the Parmesan Corn Chilli sticks to bake from the other side for 15 minutes or until golden and crispy.
Transfer onto a serving plate and serve Parmesan Corn Chilli Fries hot.
Serve Parmesan Corn Chilli Fries Recipe with roasted tomato sauce or party dips.
- 2 whole Ancho or Pasilla chiles, stemmed, seeded, and torn into strips
- 1 whole New Mexico red, California, Costeño, or Choricero chile, stemmed, seeded, and torn into strips
- 1 whole Cascabel, Arbol, or Pequin chile, stemmed, seeded, and torn in half
- 2 tablespoons butter
- 1 medium yellow onion, diced fine (about 1 1/2 cups)
- 2 cloves garlic
- 1 1/2 teaspoons whole cumin seed, toasted and ground
- 1 teaspoon coriander seed, toasted and ground
- 1 whole clove, toasted and ground
- 1 whole star anise, toasted and ground
- 1/2 teaspoon dried oregano
- 3 tablespoons tomato paste
- 2 teaspoons soy sauce
- 1 anchovy filet, minced (optional)
- 1/2 teaspoon Marmite (optional)
- 1 teaspoon sugar
- 1 1/2 pounds 80/20 ground chuck or short rib
- 1 quart chicken stock
- 2 tablespoons masa harina
- 1 tablespoon Frank's Red Hot
- 1 tablespoon bourbon (optional)
- Kosher salt
Combine all chiles in a medium microwave-safe bowl and cover with water. Microwave on full power for 2 minutes. Remove bowl from microwave and allow chiles to soak for 10 minutes. Using immersion blender or upright blender, blend soaked chiles until smooth, adding soaking water as needed to keep texture loose.
Melt butter over medium-high heat in Dutch oven. When foaming subsides, add onions and garlic. Cook, stirring frequently, until onions are softened but no browned, about 6 minutes. Add ground spices and oregano and continue to cook, stirring frequently, until aromatic, about 1 1/2 minutes. Add tomato paste, soy sauce, anchovy, Marmite (if using), and sugar, and cook, stirring frequently until paste begins to stick to bottom of pan, about 1 1/2 minutes.
Remove pan from heat and add 2 cups of chicken broth. Scrape up any browned bits from bottom of pan with wooden spoon. Add ground beef and break up using whisk until mixture is completely homogeneous (no large chunks of beef should remain). Add remaining chicken stock and return to stovetop and set over medium high heat. Cook, whisking frequently, until mixture comes to a simmer. Cover with lid slightly ajar, reduce heat to low, and cook for 75 minutes, stirring occasionally, until mixture is thick and intense.
Combine masa harina and 2 tablespoons water in a small bowl and mix until homogeneous. Add masa mixture, hot sauce, and bourbon to chili and stir to combine. Bring to a boil and simmer until thickened, about 2 minutes. Season to taste with salt and serve immediately on top of burgers, hot dogs, or fries.
Chili Lime Watermelon Fries are the Best Summer Snack!
Slice watermelon into long rectangular "french fry" shapes and place into a mixing bowl.
Mix chili powder, lime powder, and salt in a small bowl, and toss with watermelon.
In a separate small serving bowl, mix together yogurt and honey. Sprinkle a pinch of chili powder over top and serve on a platter with watermelon sticks. Enjoy!
Love to snack on fresh watermelon? 🍉
Watermelon is one of my favorite healthy summer snacks, especially when it gets really warm outside. Today, I&rsquom sharing a fun and easy snack: chili lime watermelon fries!
All you do is toss watermelon with chili powder and lime for a sweet, sour, and spicy treat. It may seem odd at first, but trust me &ndash it&rsquos a delicious savory and sweet combination!
I&rsquove had similar chili lime mangos (popular in Mexico) served on a stick. It&rsquos delicious, so I knew I&rsquod love this, too! Plus serving watermelon dippers in the shape of a french fry is a fun idea in itself.