Chili cheese fries! Romantic, non???
Haha, no, not romantic at all. But not completely out of context because we are barely out of the throes of football season and just celebrated Valentine’s Day a few short weeks ago. And now March Madness is upon us…
I've been craving chili cheese fries ever since the Booze Hound and I saw a steaming plate waft by us at a bar a few weeks ago. Living in TN is great, but it poses significant challenges for New England sports fans who want to watch their Patriots, Bruins and Red Sox dominate on the big screen. We have to watch many of the games at a bar because they're not always on regional TV. And going to a bar brings with it the unfortunate side effect of wanting nasty bar food. Not that it's all nasty, but once the Booze Hound and I knock a few back, we start wanting everything on the menu... and that is a nasty sight.
But really, what's so bad about chili cheese fries in the comfort of your own home? Homemade chili, oven fries, and gobs of cheese. Nothing wrong with this picture. But the secret to authenticity is to not get fancy. I know, I know... so hard for a Food Hound. But really, it's the only way to go. Basic chili, plain roasted fry-cut potatoes, and lotsa jack/cheddar cheese. Lucky for me I just happen to have a basic chili recipe that will knock your socks off and is great for young kids or otherwise unadventurous chili-lovers.
Fabulous Food Hound Chili Cheese Fries
Serves 4
3 large baking potatoes
2 T olive oil
Salt and pepper to taste
2 cups shredded Mexi-blend or cheddar or jack cheese (I use a whole bag, oink)
Preheat oven to 400 degrees F. Warm the chili, set aside.
Leaving the peel on, slice the potatoes into fry-like slices (as below). Toss them with the olive oil, salt and pepper, and spread on a baking sheet in an even layer. Bake at 400 for about 20 mins. Stir, then increase oven temp to 450 degrees and roast for 10-20 more minutes, or until nicely browned and somewhat crispy.
Resist urge to eat fries as-is.
Divide fries between 4 broiler-safe dishes.* Ladle 1 c of warm chili over each portion of fries, and top with 1/2 c cheese. Broil on high for about 5 minutes, or until bubbly and fabulous-looking. Sit in front of game and eat! Hot pads might be a good idea since the dishes will be hot hot hot.
*Alternatively, if you don't have broiler-safe dishes, just make one big batch on a foil-lined broiler pan and divide the cheese fries onto plates when you're ready to eat.
Fabulous Basic Chili
Adapted from America's Test Kitchen (they do a great job on everything)
Serves 4-6, or serves 2 + enough for chili cheese fries above
2 14.5-oz cans diced tomatoes (I use fire roasted always)
1 1/2 lbs ground beef or bison
1 onion, finely chopped
4 garlic cloves, minced
2 T chili powder
2 T Penzey's Southwest seasoning (you need to try this!! If not, just use 4 T chili powder)
2 tsp ground cumin
2 tsp sugar
1/4 c chopped cilantro
Process half of beans and half of tomatoes in a food processor or wand blender to a coarse paste; set aside.
Cook beef and onion in a large Dutch oven over medium heat until meat is no longer pink, about 5 minutes. Stir in garlic, chili powder, cumin, and sugar and cook until fragrant, about 1 minute. Stir in pureed bean-tomato mixture and remaining beans and tomatoes.
Bring chili to a boil, then reduce heat to low and simmer, covered and stirring occasionally, until thickened, about 15 minutes. Off heat, stir in cilantro. Serve.
Submitted by:
The Food Hound
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