Beer-Soaked Chili Cheese Fries
Learn how to make the ultimate chili cheese fries right at home. Get the inside scoop on the secret to getting the fries to be crisp as well as how to top them.
Servings: 4 servings
Calories: 817kcal
Ingredients
For the Fries:
- 4 large baking potatoes scrubbed clean, cut into ½" fries
- 2 teaspoons kosher salt
- 12 ounces beer recommend: a wheat or pale ale
- Water
- ⅓ cup vegetable, canola, or olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
For the Chili:
- ½ pound ground beef
- 1 medium onion diced
- 3 cloves garlic minced
- 14 ounces can diced tomatoes with chiles
- 1 cup salsa
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 cup water
- 14 ounces kidney beans drained and rinsed
- Salt and pepper to taste
For the Toppings:
- 1 cup shredded sharp cheddar cheese
- 3 green onions sliced
Instructions
- Place the fries and salt in a large mixing bowl, pour over the beer, and then fill the bowl with water until the fries are completely submerged. Soak in the refrigerator for at least two hours, but preferably overnight.
- Preheat oven to 425°F. Drain the fries, rinse thoroughly, and then pat dry.
- Whisk together the oil, paprika, and garlic powder in a large mixing bowl, add in the fries, and toss to coat. Spread the fries out on a large baking sheet, making sure the fries are only in one layer (you may need more than one baking sheet if your potatoes were particularly large).
- Bake in preheated oven for 20-25 minutes, flipping once halfway through baking. The fries will be golden brown on the outside, and soft and tender on the inside.
- Meanwhile, begin preparing the chili by browning the ground beef in a medium-size saucepan over medium-high heat. Add in the onion and garlic and cook until just fragrant and tender, about five minutes.
- Add in the diced tomatoes with chiles, salsa, chili powder, cumin, water, beans, salt, and pepper. Bring to a boil, reduce heat, and simmer for 15-20 minutes.
- To assemble the fries, preheat the broiler. Pile the fries in the middle of a baking sheet, spoon on the chili (you might not need it all), and then sprinkle with cheddar cheese. Place under broiler for 2-3 minutes, or just until the cheese is melted. Top with sliced green onions and serve.
Notes
Don't like beer? No worries, water works, too.
If you prefer, you can use melted coconut oil, but the end result will taste a touch sweeter and, well, coconutty!
Nutrition
Serving: 1serving | Calories: 817kcal | Carbohydrates: 79g | Protein: 33g | Fat: 41g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 1914mg | Potassium: 2039mg | Fiber: 17g | Sugar: 9g | Vitamin A: 2251IU | Vitamin C: 58mg | Calcium: 359mg | Iron: 9mg
