Name: Fifty West Brewing Company- Chillicothes Chili Cheese Fries Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb russet potatoes (or frozen steak fries); 3 tbsp vegetable oil (for frying) or olive oil (for oven); 1 tsp salt; 0.5 tsp black pepper; 0.5 lb ground beef (85% lean); 0.25 cup yellow onion, finely chopped; 1 clove garlic, minced; 4 oz tomato sauce; 0.5 cup beef broth; 1 tbs chili powder; 0.25 tsp ground cinnamon; 0.125 tsp ground allspice; 1 tsp apple cider vinegar; 1 tsp brown sugar; 0.5 tsp salt; 0.25 tsp black pepper; 1 tbsp unsalted butter; 1 tbsp all-purpose flour; 0.5 cup lager beer (American lager); 0.5 cup whole milk; 1 cup sharp cheddar, shredded; 2 oz American cheese, chopped; 0.5 tsp Dijon mustard; 0.25 tsp Worcestershire sauce; 0.125 tsp Cayenne pepper; 0.25 tsp salt; 0.5 cup shredded cheddar (for topping); 2 tbsp green onions, thinly sliced; 1 tbsp chopped fresh parsley (optional)

Method

Fries

Prepare potatoes

If using fresh potatoes: wash and peel (optional) 1 lb russets. Cut into 1/2-inch to 3/4-inch fries. Soak in cold water for 20–30 minutes to remove excess starch, then drain and pat very dry with kitchen towels.

Cook fries

Two options: Oven-baked: Preheat oven to 425°F (220°C). Toss dried fries with 3 tbsp oil, 1 tsp salt and 1/2 tsp black pepper on a baking sheet in a single layer. Bake 25–30 minutes, flipping halfway, until golden and crisp. Frying: Heat vegetable oil in a deep pan to 350°F (175°C). Fry in batches 3–5 minutes until crisp and golden; drain on paper towels and immediately season with salt and pepper.

Cincinnati chili

Cook aromatics and beef

In a medium skillet over medium heat, add a small drizzle of oil if needed. Add 1/4 cup finely chopped onion and 1 minced garlic clove; sauté 2–3 minutes until softened. Add 1/2 lb ground beef and brown, breaking up with a spoon, about 5–7 minutes.

Simmer chili

Stir in 4 oz tomato sauce and 1/2 cup beef broth. Add 1 tbsp chili powder, 1/4 tsp ground cinnamon, 1/8 tsp ground allspice, 1 tsp apple cider vinegar, 1 tsp brown sugar, 1/2 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer, reduce heat to low and cook 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Keep warm while preparing cheese sauce.

American lager beer cheese

Make roux

In a small saucepan over medium heat, melt 1 tbsp unsalted butter. Whisk in 1 tbsp all-purpose flour and cook 1 minute, whisking, to remove raw flour taste.

Add liquids

Slowly whisk in 1/2 cup lager beer and 1/2 cup whole milk. Bring to a gentle simmer, whisking, until the mixture thickens slightly, about 2–3 minutes.

Finish cheese sauce

Reduce heat to low. Gradually whisk in 1 cup shredded sharp cheddar and 2 oz chopped American cheese, a handful at a time, until smooth and melted. Stir in 1/2 tsp Dijon mustard, 1/4 tsp Worcestershire sauce, 1/8 tsp cayenne, and 1/4 tsp salt. Keep warm on the lowest heat or transfer to a small insulated container.

Assembly & garnish

Assemble chili cheese fries

Place the cooked fries on a large serving plate or shallow dish. Spoon warm Cincinnati chili evenly over the fries (use all or as much as desired). Drizzle the American lager beer cheese over the chili and fries, or ladle to cover evenly.

Add shredded cheddar and garnish

Sprinkle 1/2 cup shredded cheddar over the hot cheese and chili so it melts slightly. Top with sliced green onions (2 tbsp) and optional chopped parsley for color.

Serve immediately while hot. Leftovers: store components separately (fries will soften) and reheat chili and cheese sauce gently on stove before assembling.