Chorizo Chili Cheese Fries

Ingredients

• 4 large Russet potatoes (Best for fries due to high starch content)
• 2 1-lb tubes Pork chorizo (Raw Mexican-style, not cured Spanish chorizo)
• 1 lb Ground beef (80/20 preferred for flavor)
• 1 small Yellow onion (Diced)
• 3 cloves Garlic (Minced)
• 1 28-oz can Canned whole tomatoes (Crushed or hand-smashed)
• 1 8-oz can Tomato sauce
• 3 tbsp Chili powder
• 1 tbsp Dried oregano
• 6 oz Beer (Half a bottle, any lager or light beer)
• 3 tbsp Butter
• 3 tbsp All-purpose flour
• 2 cups Milk (Whole milk preferred)
• 1.25 cups Sharp cheddar cheese (Freshly grated for best melt)
• 1 tsp Dry mustard
• 1 4-oz can Canned diced green chilies (Drained)
• to taste Salt
• to taste Black pepper (Freshly cracked preferred)
• 2 stalks Green onions (Thinly sliced, for garnish)

Instructions

1. Cut and Soak the Potatoes

   Peel (optional) and cut the russet potatoes into fries using a fry cutter, mandoline, or sharp knife. Place cut fries into a large bowl of cold water to prevent browning and remove excess starch. Let soak for at least 30 minutes (up to 2 hours).

   Time: PT10M

2. Dry the Fries

   Drain the soaked fries and dry thoroughly with paper towels or a clean kitchen towel. Make sure they are as dry as possible before frying.

   Time: PT5M

3. First Fry (Blanch the Fries)

   Heat oil in a deep fryer or heavy pot to 335°F. Fry the potatoes in batches for 5 minutes, stirring gently to prevent sticking. Remove fries with a slotted spoon and drain on a rack or paper towels. Repeat with remaining fries.

   Time: PT15M

   Temperature: 335°F

4. Prepare the Chili Base

   In a large skillet or Dutch oven over medium-high heat, cook the chorizo and ground beef together, breaking them up with a spoon, until mostly cooked through and starting to brown (about 5 minutes).

   Time: PT5M

5. Add Aromatics

   Add a little oil if needed, then add minced garlic and diced onion. Sauté for 2-3 minutes until fragrant and onions begin to soften.

   Time: PT3M

6. Simmer the Chili

   Add the smashed tomatoes, tomato sauce, chili powder, oregano, and beer. Stir well, bring to a simmer, then reduce heat and let cook uncovered for at least 15 minutes (up to 30 minutes), stirring occasionally, until thickened and flavors meld.

   Time: PT20M

7. Make the Cheese Sauce

   In a medium saucepan over medium heat, melt butter. Add flour and whisk constantly for 1-2 minutes to form a smooth roux. Add dry mustard, a pinch of salt and pepper. Gradually whisk in milk, a little at a time, until smooth and thickened (about 3-4 minutes).

   Time: PT6M

8. Finish the Cheese Sauce

   Add grated cheddar cheese in batches, stirring after each addition until melted and smooth. When all cheese is incorporated and sauce is thick and creamy, stir in drained green chilies. Keep warm on low heat.

   Time: PT4M

9. Second Fry (Crisp the Fries)

   Increase oil temperature to 375°F. Fry the blanched fries in batches for 2.5-3 minutes until golden and crispy. Drain well and transfer to a bowl. Season generously with salt and pepper while hot.

   Time: PT10M

   Temperature: 375°F

10. Assemble the Fries

    Arrange hot fries on a sheet pan or large platter. Spoon hot chili evenly over fries. Drizzle generously with cheese sauce. Sprinkle sliced green onions on top for garnish.

    Time: PT5M

11. Cleanup

    Allow oil to cool completely before straining and storing or disposing. Wash all used pots, pans, utensils, and cutting boards. Wipe down counters and stove.

    Time: PT15M

Nutrition Facts

Calories

850

Protein

32g

Carbohydrates

70g

Fat

48g

Fiber

8g