📝 About This Recipe
Born in the heart of American roadside diners, this dish is the quintessential comfort food that bridges the gap between a snack and a feast. Our version features golden, extra-crispy russet fries topped with a rich, slow-simmered beef chili and a velvety, homemade sharp cheddar sauce. It’s a decadent symphony of textures and bold, spicy flavors that elevates the humble fast-food staple into a gourmet experience.
🥗 Ingredients
The Crispy Fries
- 4 large Russet Potatoes (peeled and cut into 1/4-inch sticks)
- 2 quarts Vegetable Oil (for deep frying)
- 1 teaspoon Kosher Salt (to taste)
The Hearty Beef Chili
- 1 pound Ground Beef (80/20 lean-to-fat ratio for best flavor)
- 1 Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 2 tablespoons Tomato Paste
- 1 cup Beef Broth
- 2 tablespoons Chili Powder (standard mild or medium blend)
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika
The Liquid Gold Cheese Sauce
- 2 cups Sharp Cheddar Cheese (freshly grated, do not use pre-shredded)
- 1 cup Whole Milk
- 2 tablespoons Unsalted Butter
- 2 tablespoons All-Purpose Flour
Garnish
- 1/4 cup Pickled Jalapeños (sliced)
- 2 stems Green Onions (thinly sliced)
- 1/4 cup Sour Cream (optional for dolloping)
👨🍳 Instructions
-
1
Soak the cut potato sticks in a large bowl of cold water for at least 30 minutes to remove excess starch; this ensures the ultimate crunch.
-
2
While the potatoes soak, begin the chili. In a large skillet or pot over medium-high heat, brown the ground beef, breaking it into very small crumbles until no pink remains.
-
3
Add the diced onion to the beef and sauté for 5 minutes until translucent. Stir in the minced garlic and tomato paste, cooking for another 2 minutes until the paste turns a deep brick red.
-
4
Add chili powder, cumin, and smoked paprika. Pour in the beef broth, scraping the bottom of the pan to release any flavorful browned bits. Simmer on low for 20-25 minutes until the liquid has reduced and the chili is thick.
-
5
Drain the potatoes and pat them completely dry with paper towels. Moisture is the enemy of crispiness!
-
6
Heat the vegetable oil in a heavy-bottomed pot to 325°F (160°C). Fry the potatoes in batches for about 4-5 minutes until pale and limp. Remove with a slotted spoon and drain on a wire rack.
-
7
Increase the oil temperature to 375°F (190°C). Fry the potatoes a second time for 2-3 minutes until they are golden brown and shattering-crisp. Drain and immediately season with kosher salt.
-
8
For the cheese sauce, melt butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute to create a roux.
-
9
Slowly drizzle in the milk while whisking constantly. Simmer until the sauce thickens enough to coat the back of a spoon.
-
10
Remove the white sauce from heat and stir in the grated cheddar cheese one handful at a time until perfectly smooth and glossy.
-
11
To assemble, pile a generous portion of hot fries onto a large platter or into individual serving boats.
-
12
Ladle the warm beef chili over the center of the fries, leaving the edges visible for that essential crunch.
-
13
Drizzle the warm cheddar sauce liberally over the chili. Top with pickled jalapeños, green onions, and a dollop of sour cream if desired. Serve immediately while the cheese is molten.
💡 Chef's Tips
Double-fry your potatoes: The first fry cooks the inside, and the second fry creates the golden crust. Avoid pre-shredded cheese: It contains potato starch that prevents the cheese sauce from becoming perfectly smooth. Thick chili is key: If your chili is too watery, it will make the fries soggy instantly; ensure it is reduced to a thick, jammy consistency. Keep the fries warm: If making a large batch, keep the first-fried potatoes in a 200°F oven while you finish the rest. Use Russets: Their high starch content makes them the only choice for a fluffy interior and crisp exterior.
🍽️ Serving Suggestions
Pair with a cold, crisp Lager or a thick Chocolate Malt milkshake to balance the heat. Serve alongside extra napkins—this is a finger-food-turned-fork-affair! Add a side of tangy coleslaw to provide a cool, crunchy contrast to the rich chili. For a 'California Style' twist, add a few scoops of fresh guacamole on top. Great as a shared appetizer for game day or a decadent late-night snack.