Chili Cheese Fries, U Street Style
Crinkle-cut fries smothered in the same all-meat chili used on half-smokes, topped with melted cheese and mustard. A staple carryout side that often becomes the whole meal.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 560 kcal
Equipment
- •Deep fryer or heavy pot
- •Saucepan
Nutrition
Per serving, approximate
- Calories
- 560 kcal
- fat
- 32
- carbs
- 52
- protein
- 18
- calories
- 560
Instructions
- 1
Soak the cut potatoes in cold water for 20 minutes. Dry them thoroughly with a towel.
- 2
Fry the potatoes at 325°F until soft but pale, about 5 minutes. Drain the oil well.
- 3
Raise the oil to 375°F and fry again until golden and crisp, about 3 minutes. Salt immediately.
- 4
Meanwhile, brown the ground beef and stir in chili powder and tomato paste. Add broth and simmer 15 minutes until thick.
- 5
Arrange the hot fries in a tray. Spoon the chili generously over the top.
- 6
Scatter shredded cheddar over the hot chili so it melts.
- 7
Drizzle with mustard and serve immediately.
Chef's tips
Fry the potatoes twice so they cook through and stay crisp under the chili.
Storage
Best eaten immediately; chili can be refrigerated up to 4 days separately.
Reheating
Reheat chili on the stove and fries in the oven or air fryer; combine just before serving.
Common mistakes to avoid
- •Piling chili on limp fries, which makes them soggy right away
- •Not draining excess grease from the chili before spooning it over the fries
Serving suggestions
Cooked Chili Cheese Fries, U Street Style?
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