Chili Cheese Fries

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Rinse the chips in cold water, then dry them completely on a cloth.

   Mark done

2. Heat the frying oil to 140C and fry the chips for 6 minutes, until soft but pale. Lift out and cool 15 minutes.

   Mark done Start 6 min timer

3. Meanwhile heat the chilli oil and brown the mince for 8 minutes without stirring much.

   Mark done Start 8 min timer

4. Add the onion and cook 5 minutes, then the garlic and tomato purée for 2 minutes.

   Mark done Start 2 min timer

5. Add the cumin, paprika, oregano and cayenne and cook 30 seconds.

   Mark done

6. Add the tomatoes, beans and salt and simmer 20 minutes, until a spoon leaves a track.

   Mark done

7. Raise the oil to 190C and fry the chips again for 4 minutes, until deep gold and hard.

   Mark done Start 4 min timer

8. Drain and salt them, then pile into an ovenproof dish.

   Mark done

9. Spoon the chilli over and scatter the cheese on top.

   Mark done

10. Grill 4 minutes until bubbling, then top with spring onion, soured cream and jalapeños.

    Mark done

Chef’s Tips

• Twice-cooked chips, always.
• Chilli thick enough to leave a spoon track.
• Assemble and grill at the last minute.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Cold beer
• Pickled jalapeños
• A basketball game

Storage & Reheating

None. This is a dish with a ten-minute lifespan.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.