Chili Cheese Fries
Structurally unsound, emotionally perfect. A fast pan chili goes over hot fries with cheese melted into every gap, and you should probably eat it with a fork.
- Total time
- 18 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Cook the chips in a hot oven or air fryer exactly as the packet instructs, aiming for the crispier end of the time range.
Meanwhile brown the mince hard in a dry frying pan over high heat for 4 minutes, breaking it up but letting it catch and colour.
Add the onion and garlic and cook 2 minutes, then stir in the chilli powder and cumin and toast for 30 seconds until fragrant.
Pour in the tomatoes and beans and simmer briskly for 6 minutes until thick enough to sit on a chip without sliding off, and confirm the beef is cooked through to 71C / 160F.
Pile the hot chips into a shallow dish, spoon the chili over, scatter the cheddar and let the residual heat melt it for a minute.
Finish with the spring onions and serve immediately.
Read all that and thought “absolutely not”?
Completely fair. Chili Cheese Fries is sitting in the American kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the American kitchen
Portions that need two hands and no apology.