American Chili Cheese Fries
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 900 g minced meat, (round beef)
- 6 slices bacon, cut into fine strips
- 1 large onion (s), red or white, cut into thin rings
- 4 clove (s) garlic, finely chopped
- 1 chilli pepper (s), (habanero pod), finely chopped, possibly also 2 pods
- 250 ml sauce, (barbecue sauce) *
- 2 teaspoons cayenne pepper, approx. 10 g
- 2 teaspoons chili powder, approx. 10 g
- 2 teaspoons cumin, approx. 10 g
- 2 teaspoons paprika powder, approx. 30 g
- 2 teaspoons sugar, brown, approx. 30 g
- 1 teaspoon pepper, black, approx. 5 g
- 30 g corn flour
- 350 ml beer, dark
- g 1,000 french fries
- some oil, for frying
- 400 g cheese, (Cheddar), coarsely rated, as a substitute medieval Gouda
Print Recipe
Pin Recipe Instructions
- Heat the oil in a large pan over medium heat. Put the mince and bacon in the pan and fry, crumbling the mince. When the mince is done and nicely brown, add the onion, garlic cloves and habanero pods and fry for another 2 to 3 minutes.
- Remove the pan from the heat and pour the minced mixture into a saucepan, place the saucepan on the stove. Add the barbecue sauce, the spices, the brown sugar, the pepper, the cornmeal and the beer to the mince mixture. Stir well and bring to the boil, then reduce the heat and simmer gently for 1 hour, adding a little beer or water if necessary.
- While the chilli is simmering, prepare the french fries on a baking sheet in the oven according to the instructions on the package.
- Take the chilli off the stove, take the baking tray out of the oven and place the chilli on the French fries, sprinkle the cheese on top and briefly put the tray in the hot oven until the cheese has melted. Take the baking sheet out of the oven and place the chili cheese fries on deep plates, the cheese should be on top.
- * The Bulls Eye Barbecue Sauce, which can be found in my recipes, is very good with it.
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