Frysmith Chili Fries

  • prep time15 min
  • total time 50 min
  • serves 8
Eat St.
Courtesy of: Eat St.

Brook Howell and Erik Cho of Frysmith came up with this impressive and indulgent recipe for chili fries.

8 Ratings
Directions for: Frysmith Chili Fries


2 lb(s) ground beef

4 tsp salt

4 tsp black pepper

2 large carrots, finely minced in a food processor

2 large celery, finely minced in a food processor

1 onion, finely minced in a food processor

4 cloves garlic, minced

2 ½ tsp ground cumin

2 tsp coriander, ground

2 tsp Mexican oregano

4 bay leaves

4 tsp white vinegar

4 ½ tsp sugar

4 tsp smoked paprika

1 ⅔ tsp cayenne

6 oz tomato paste

1 bottle dark lager beer

1 oz unsweetened dark chocolate

12 oz water

6 lb(s) of potatoes

Grated cheddar cheese

Diced red onions


1. In the bottom of a large pot, season the ground beef with salt & pepper and cook till thoroughly browned. Do not crowd the bottom of the pan. Remove the beef and cook the onions, carrots and celery in the remaining fat till soft. Add the garlic and cook for one minute before adding the browned beef and the remaining ingredients. Cook for half an hour. Season to taste.

2. French Fries Julienne potatoes (preferably Kennebec or Russet) in 1/4" strips. Soak overnight. Spin dry and fry in 325-degree canola oil for 5 minutes. Drain on a rack and bring the oil up to 400 degrees. Fry till golden brown and crispy.

3. Ladle the chili over the fries. Top with cheese and a sprinkle of red onions. Serve immediately.

See more: Fry, Potatoes, Beef, Mexican, North American, Summer, Snack

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