Chili's Texas Cheese Fries

Name: Chili's Texas Cheese Fries (Upgraded)
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 2 lbs Russet Potatoes - cut into fries; 2 tbsp Vegetable Oil - for frying; 1 lb Ground Chuck - 80/20 blend; 1 tbsp Olive Oil; 1 Yellow Onion - diced; 3 cloves Garlic - minced; 1 can (28 oz) Crushed Tomatoes - undrained; 1 can (15 oz) Dark Red Kidney Beans - drained and rinsed; 1 can (15 oz) Black Beans - drained and rinsed; 2 tbsp Chili Powder; 1.5 tsp Cumin; 1 tsp Smoked Paprika; 1/2 tsp Cayenne Pepper; 1 tsp Cocoa Powder; Salt and Pepper To taste; 6 tbsp Butter; 6 tbsp All-Purpose Flour; 4 cups Whole Milk; 10 oz Sharp Cheddar Cheese - shredded; 2 oz Monterey Jack Cheese - shredded; 1/2 tsp Garlic Powder; 1/4 tsp White Pepper; 3 Green Onions - thinly sliced; 1/4 cup Sour Cream - optional

⏱1h

👥4

🔥900 cal

Medium

🍽️American

A step up from the standard version, using better quality ingredients and a slightly more complex chili recipe.

2 lbs Russet Potatoes - cut into fries

2 tbsp Vegetable Oil - for frying

1 lb Ground Chuck - 80/20 blend

1 tbsp Olive Oil

1 Yellow Onion - diced

See all 24 ingredients ↓

(0 reviews)

⏱1h

👥4

🔥900 cal

Medium

🍽️American

A step up from the standard version, using better quality ingredients and a slightly more complex chili recipe.

#Fries #Chili #Comfort Food #American #Homemade

Instructions

Prepare the Fries: Cut Russet Potatoes into fries. Heat Vegetable Oil in a deep fryer or large pot to 350°F (175°C). Fry the fries in batches until golden brown and crispy, about 5-7 minutes per batch. Drain on paper towels and season with salt.
Make the Chili: In a large Dutch oven or heavy-bottomed pot, heat Olive Oil over medium-high heat. Add Ground Chuck and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
Add Yellow Onion and Garlic to the pot and cook until softened, about 5 minutes. Stir in Crushed Tomatoes, Kidney Beans, Black Beans, Chili Powder, Cumin, Smoked Paprika, Cayenne Pepper, and Cocoa Powder. Season with Salt and Pepper to taste. Bring to a simmer, reduce heat to low, and cook for at least 30 minutes, stirring occasionally, to allow the flavors to meld.
Make the Cheese Sauce: In a medium saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1-2 minutes, creating a roux. Gradually whisk in Whole Milk until smooth. Bring to a simmer, stirring constantly, until thickened, about 5-7 minutes.
Reduce heat to low and stir in Sharp Cheddar Cheese and Monterey Jack Cheese, Garlic Powder, and White Pepper until melted and smooth. Season with Salt and Pepper 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 and a dollop of Sour Cream (optional). Serve immediately.

Ingredients

2 lbs 900 g Russet Potatoes - cut into fries
2 tbsp 30 mL Vegetable Oil - for frying
1 lb 450 g Ground Chuck - 80/20 blend
1 tbsp 15 mL Olive Oil
1 120 g Yellow Onion - diced
3 cloves 9 g Garlic - minced
1 can (28 oz) 794 g Crushed Tomatoes - undrained
1 can (15 oz) 425 g Dark Red Kidney Beans - drained and rinsed
1 can (15 oz) 425 g Black Beans - drained and rinsed
2 tbsp 30 mL Chili Powder
1.5 tsp 7.5 mL Cumin
1 tsp 5 mL Smoked Paprika
1/2 tsp 2.5 mL Cayenne Pepper
1 tsp 5 mL Cocoa Powder
Salt and Pepper To taste To taste
6 tbsp 90 mL Butter
6 tbsp 90 mL All-Purpose Flour
4 cups 960 mL Whole Milk
10 oz 285 g Sharp Cheddar Cheese - shredded
2 oz 55 g Monterey Jack Cheese - shredded
1/2 tsp 2.5 mL Garlic Powder
1/4 tsp 1.25 mL White Pepper
3 75 g Green Onions - thinly sliced
1/4 cup 60 mL Sour Cream - optional

Equipment

Deep Fryer or Large Pot
Dutch Oven or Heavy-Bottomed Pot
Medium Saucepan
Whisk

Instructions

Prepare the Fries: Cut Russet Potatoes into fries. Heat Vegetable Oil in a deep fryer or large pot to 350°F (175°C). Fry the fries in batches until golden brown and crispy, about 5-7 minutes per batch. Drain on paper towels and season with salt.
Make the Chili: In a large Dutch oven or heavy-bottomed pot, heat Olive Oil over medium-high heat. Add Ground Chuck and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
Add Yellow Onion and Garlic to the pot and cook until softened, about 5 minutes. Stir in Crushed Tomatoes, Kidney Beans, Black Beans, Chili Powder, Cumin, Smoked Paprika, Cayenne Pepper, and Cocoa Powder. Season with Salt and Pepper to taste. Bring to a simmer, reduce heat to low, and cook for at least 30 minutes, stirring occasionally, to allow the flavors to meld.
Make the Cheese Sauce: In a medium saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1-2 minutes, creating a roux. Gradually whisk in Whole Milk until smooth. Bring to a simmer, stirring constantly, until thickened, about 5-7 minutes.
Reduce heat to low and stir in Sharp Cheddar Cheese and Monterey Jack Cheese, Garlic Powder, and White Pepper until melted and smooth. Season with Salt and Pepper 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 and a dollop of Sour Cream (optional). Serve immediately.

Nutrition per serving

Calories 900

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0 reviews

Chili's Texas Cheese Fries

Chili's Texas Cheese Fries

Ratings & Reviews

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