Beer-Chili Cheese Fries

Perfect for a football party or anytime you're craving junk food, this guilty pleasure is a little less sinful when made at home with fresh ingredients.

Katie Barreira

Beer-Chili Cheese Fries

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    3 tablespoons extra virgin olive oil 1 teaspoon salt
    1 large yellow onion, chopped 1 pound ground beef
    2 teaspoons all-purpose flour one 12-ounce bottle dark Mexican beer, such as Negra Modelo
    1 chipotle chile in adobo sauce, finely chopped, plus 1 tablespoon adobo sauce one 14-ounce can diced fire-roasted tomatoes
    1 teaspoon light brown sugar 1 cup shredded cheddar cheese
    1 teaspoon smoked paprika one 32-ounce bag frozen thick-cut French fries


    Prep: 20 min Total: 30 min (Quick)
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    • 1

      Heat oil in a Dutch oven or large pot over medium heat. Add the onion and flour and cook, stirring often, until softened and just beginning to brown, 5 to 7 minutes. Add the chipotle and adobo sauce, brown sugar, paprika and salt and cook, stirring, about 1 minute.

    • 2

      Increase heat to medium-high and add the ground beef, breaking it up with a wooden spoon, and cook until no longer pink, about 3 minutes. Pour in the beer, scraping up the brown bits from the bottom of the pan, and cook until liquid is reduced by about half. Stir in the tomatoes, reduce heat to low and simmer, partially covered, until thickened, about 15 minutes.

    • 3

      While the chili is simmering, bake the fries according to package directions. In the last 5 minutes of baking, sprinkle 1/2 cup of the shredded cheese over the fries to melt. Remove fries from the oven and set oven to broil.

    • 4

      Heap the fries onto an ovenproof serving platter and ladle the hot chili over them. Top with remaining cheese and place under the broiler until cheese bubbles, about 1 minute. Serve immediately.

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