Prepare the Fries: Cut Yukon Gold Potatoes into fries. Heat Peanut Oil in a deep fryer or large pot to 375°F (190°C). Fry the fries in batches until golden brown and crispy, about 6-8 minutes per batch. Drain on paper towels and season with sea salt.
Make the Chili: In a large Dutch oven, melt Duck Fat over medium-high heat. Add Wagyu Ground Beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
Add Vidalia Onion and Garlic to the pot and cook until softened, about 5 minutes. Stir in San Marzano Crushed Tomatoes, Heirloom Kidney Beans, Black Turtle Beans, Ancho Chili Powder, Toasted Cumin, Guajillo Chili Powder, Smoked Paprika, and Espelette Pepper. Season with Salt and Freshly Ground Black Pepper to taste. Stir in grated Dark Chocolate. Bring to a simmer, reduce heat to low, and cook for at least 1 hour, stirring occasionally, to allow the flavors to meld.
Make the Cheese Sauce: In a medium saucepan, melt European-Style Butter over medium heat. Whisk in Flour and cook for 1-2 minutes, creating a roux. Gradually whisk in Heavy Cream until smooth. Bring to a simmer, stirring constantly, until thickened, about 5-7 minutes.
Reduce heat to low and stir in Aged White Cheddar Cheese and Gruyère Cheese, White Pepper, and freshly grated Nutmeg until melted and smooth. Season with Salt to taste.
Assemble: Place the cooked Fries on a serving platter. Top with Chili, then generously pour the Cheese Sauce over the top. Garnish with Green Onions, a dollop of Crème Fraîche, and minced Chipotle in Adobo. Serve immediately.
Ingredients
4
2 lbs900 gYukon Gold Potatoes - cut into fries
4 cups960 mLPeanut Oil - for frying
1 lb450 gWagyu Ground Beef
1 tbsp15 mLDuck Fat
1120 gVidalia Onion - diced
4 cloves12 gGarlic - minced
1 can (28 oz)794 gSan Marzano Crushed Tomatoes - undrained
1 can (15 oz)425 gHeirloom Kidney Beans - drained and rinsed
1 can (15 oz)425 gBlack Turtle Beans - drained and rinsed
Salt and Freshly Ground Black PepperTo tasteTo taste
8 tbsp120 mLEuropean-Style Butter
8 tbsp120 mLAll-Purpose Flour
5 cups1200 mLHeavy Cream
12 oz340 gAged White Cheddar - shredded
4 oz115 gGruyère Cheese - shredded
1/4 tsp1.25 mLWhite Pepper
PinchTo tasteNutmeg - freshly grated
4100 gGreen Onions - thinly sliced
1/4 cup60 mLCrème Fraîche
1 tbsp15 mLChipotle in Adobo - minced
Equipment
Deep Fryer or Large Pot
Dutch Oven
Medium Saucepan
Whisk
Instructions
Prepare the Fries: Cut Yukon Gold Potatoes into fries. Heat Peanut Oil in a deep fryer or large pot to 375°F (190°C). Fry the fries in batches until golden brown and crispy, about 6-8 minutes per batch. Drain on paper towels and season with sea salt.
Make the Chili: In a large Dutch oven, melt Duck Fat over medium-high heat. Add Wagyu Ground Beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
Add Vidalia Onion and Garlic to the pot and cook until softened, about 5 minutes. Stir in San Marzano Crushed Tomatoes, Heirloom Kidney Beans, Black Turtle Beans, Ancho Chili Powder, Toasted Cumin, Guajillo Chili Powder, Smoked Paprika, and Espelette Pepper. Season with Salt and Freshly Ground Black Pepper to taste. Stir in grated Dark Chocolate. Bring to a simmer, reduce heat to low, and cook for at least 1 hour, stirring occasionally, to allow the flavors to meld.
Make the Cheese Sauce: In a medium saucepan, melt European-Style Butter over medium heat. Whisk in Flour and cook for 1-2 minutes, creating a roux. Gradually whisk in Heavy Cream until smooth. Bring to a simmer, stirring constantly, until thickened, about 5-7 minutes.
Reduce heat to low and stir in Aged White Cheddar Cheese and Gruyère Cheese, White Pepper, and freshly grated Nutmeg until melted and smooth. Season with Salt to taste.
Assemble: Place the cooked Fries on a serving platter. Top with Chili, then generously pour the Cheese Sauce over the top. Garnish with Green Onions, a dollop of Crème Fraîche, and minced Chipotle in Adobo. Serve immediately.
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