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Chili Fries Recipe

Chili Fries
Valaer Murray

Chili Fries

This is actually a great way to use leftover chili, and the best part is that you get to make exactly the type of fries that you love, whether steak fries, long and skinny, skin on or off. My preference is for the cut and crisp of Boardwalk Fries. This is the junk food of choice of Marc Hennessey, chef de cuisine at BLT Steak in Scottsdale, Ariz.


For the chili:

  • 1 medium onion, diced
  • 2 cloves garlic, diced
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • One 12-ounce can of diced tomatoes
  • One 12-ounce can of kidney beans
  • ½ teaspoon cumin seed
  • 1 ½ teaspoons chili powder
  • ½ oregano
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • Dash of red pepper flakes
  • Dash of cinnamon

For the fries:

  • 3 baking potatoes, cut into sticks (as uniform as possible)
  • ¼-½ cup canola oil
  • Salt to taste


For the chili:

Sauté the onions and garlic in olive oil. Add the ground beef and cook until the meat is no longer pink then add the tomatoes. Bring to simmer and leave for a few minutes. Add in the kidney beans with the water for extra moisture, which will cook off. Stir in the spices and simmer on low, uncovered, for 15-20 minutes, stirring occasionally.

For the fries:

Heat the oil in a deep sauté pan.

The oil should cover the two-thirds of the fries but the fries should not be totally submerged. You want the heat high enough for a good sizzle but not too high so that the oil is popping and not so low that fries get soggy.

Fry the potatoes for a good 15 minutes, flipping every couple minutes, until they begin to get golden brown. Remove and drain on paper towels. Salt to taste.