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American Chili Cheese Fries

by Kiano Moju, Matthew Johnson and Alix Traeger featured in Fries Around the World

Ingredients

for 12 servings

  • 3 tablespoons
    oil
  • 1 lb
    ground beef (455 g)
  • 1 tablespoon
    kosher salt, plus more to taste
  • 1 teaspoon
    black pepper
  • 1 tablespoon
    ground cumin
  • 1 tablespoon
    chili powder
  • 1 tablespoon
    smoked paprika
  • 1 teaspoon
    cayenne
  • 1 large yellow onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 6 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, chopped
  • 12 oz
    tomato paste (340 g)
  • 12 oz
    chopped tomato, 1 can (340 g)
  • 2 cups
    beef broth (480 mL)
  • 15 oz
    black beans, 1 can, drained and rinsed (425 g)
  • 15 oz
    red kidney bean, 1 can, drained and rinsed (425 g)
  • 1 lb
    french fries, cooked, hot (455 g)
  • shredded cheddar cheese, for serving
  • sour cream, for serving
  • green onion, sliced, for serving

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Preparation

  1. Heat the oil in a large pot over medium-high heat. Add the beef and stir to break up. Season with the salt, pepper, cumin, chili powder, paprika, and cayenne. Stir and cook until deep brown in color, 10-15 minutes.
  2. Add the onion, bell pepper, garlic, chipotles, and a pinch of salt. Cook until the vegetables are softened, about 10 minutes.
  3. Add the tomato paste and cook until it darkens, becomes aromatic, and starts sticking to the bottom of the pan, 10 minutes.
  4. Add the chopped tomatoes, beef broth, black beans, and kidney beans. Stir to incorporate, then bring to a boil. Cover, reduce the heat to low, and simmer for at least 30 minutes or up to 2 hours.
  5. Ladle the chili over the fries and top with cheddar cheese, sour cream, and green onions.
  6. Enjoy!
 

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