Spicy Chili Cheese Fries
What You Will Need
Ingredients
- 32 oz. frozen french fries, prepared according to package directions
- 2 cups shredded cheddar cheese
- Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs), for drizzling
- sour cream, for topping
- green onion, a little, sliced for garnish
Sauce Mix
- Chili:
- 1 tsp. vegetable oil
- 1 lb. ground beef
- 1/2 cup onion, finely diced
- 1 tsp. Lee Kum Kee Minced Garlic
- 1 (15 oz.) can diced tomatoes
- 2 (8 oz.) cans tomato sauce
- 1/2 cup beef broth
- 1 Tbsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- 1 tsp. cocoa powder
- 1/2 tsp. brown sugar
- salt, to taste
- black pepper, to taste
- 1 (15 oz.) can kidney beans, drained and rinsed
Made with
Lee Kum Kee products
How to make it
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https://www.youtube.com/embed/tp1AIgFHhP8
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Heat the oil in a large pot over medium high heat. Add the ground beef and season with salt and pepper. Cook, breaking up the meat with a spoon, for 3-4 minutes. Drain off any excess grease. Add the onion to the pot and cook for an additional 3-4 minutes or until softened. Stir in the Lee Kum Kee Minced Garlic and cook for 30 seconds. Add the diced tomatoes, tomato sauce, beef broth, chili powder, ground cumin, smoked paprika, cocoa powder, brown sugar and salt.
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Bring to a simmer. Cook for 30-40 minutes, stirring occasionally, or until chili has thickened. Add the kidney beans and cook for another 10 minutes. Taste and add more salt and pepper if desired.
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Preheat oven to 400°F.
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Add the cooked fries to a cast iron skillet and spoon 1 1/2 cups of chili over the fries, then top with cheddar cheese. Return the fries to the oven. Bake for 5 minutes or until cheese is melted.
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Drizzle with Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs), top with sour cream and garnish with green onions. Enjoy!
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