Mini Happy Chili Fries Recipe
Hand-cut, twice-cooked fries smothered in ancho beef chuck chili and topped with grated Cabot cheddar cheese and scallions.
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Ingredients
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Fries
Method
Preparation
- 1
Prepare the Fries
1. Wash and cut the Russet potatoes into thin fries. Soak in cold water for 30 minutes, then drain and pat dry.
- 2
- 3
Make the Chili
3. In a large skillet, brown the ground beef over medium heat. Add diced onion and sauté until translucent. Stir in minced garlic, ancho chili powder, cumin, salt, and pepper. Cook for another minute.
- 4
Simmer the Chili
4. Add canned tomatoes, kidney beans, and beef broth to the skillet. Bring to a simmer and cook for 20-25 minutes, stirring occasionally.
- 5
Second Fry
5. Increase the oil temperature to 375°F (190°C). Fry the pre-cooked fries a second time for 3-4 minutes, until golden and crispy. Remove and drain on paper towels. Season with salt and pepper.
- 6
Assemble the Dish
6. Place a generous portion of fries on a serving plate, smother with chili, and top with grated cheddar cheese and sliced scallions.