A Family Meal

Impossible™ Chili Cheese Fries

4 Servings

19 Ingredients

Not Too Tricky

By Impossible™ Foods Chef

J. Michael Melton

65’ Total time=45’ Cooking + 20’ Preparation

French fries AND chili? Sign us up. There are a lot of chili cheese fries recipes out there, but this one’s the best—and not only because it’s made with Impossible™ Beef Meat From Plants. Between the flavorful spices, fresh scallions, and sour cream topping, every bite is heaven. These are loaded with flavor—and not the kind that comes from too much chile powder or a giant can of soupy tomato sauce.

The secret to the perfect chili is in the simmer. This recipe gives you a fresh and tangy chili that melds great with Impossible Beef and melted cheese. This dish is fitting for any season, but it’s especially perfect for a cozy afternoon or evening in the fall and winter. Use it as a staple during the holiday season when you’re craving yummy, warm, comforting food.

This recipe is made with Impossible™ Beef Meat From Plants

Nutritional information Where to buy

Let's GetCooking

19 Ingredients

12 oz Package Impossible™ Beef Meat From Plants
Chili
7 oz American cheese
1 Bunch Scallions
7 oz Water
2 1/2 lbs Russet potatoes
3 tbsp Cornstarch
1 Gallon Vegetable or Peanut Oil
Salt to Taste

Chili

2 Cloves Garlic
1/2 Tbsp Ground Cumin
1 Tsp Ground Coriander
14 1/2 Ounce Can Crushed Tomatoes
Kosher Salt to Taste
1/2 Yellow Onion
1 Tbsp Chili Powder
2 Tsp Ground Paprika
1/2 Tsp Ground Cayenne Pepper
1 Cup Vegetable Stock

How to prepare

Step 1: Make the Chili

Dice the onion and mince garlic. Cook in a large pot until soft. Add the Impossible Beef and stir until well browned and cooked through. Stir in the dry seasonings. Add the crushed tomatoes and vegetable stock. Bring mixture to a boil, then drop to a simmer. Cook for approximately 30 minutes, or until reduced by 20%.

Step 2: Cut the Potatoes

Cut the potatoes lengthwise into 1/4 inch thick slices. Stack the slices, lying them flat on a cutting board, and cut them lengthwise into 1/4 inch thick fries. Transfer the potatoes to a colander and rinse with cold water until the water runs clear. Drain well and spread on a large rimmed baking sheet lined with paper towels. Use more paper towels to blot the potatoes as dry as you can (it’s important to get the potatoes really dry so they fry up crisp and don’t pop in the hot oil). Put the cornstarch in a large wide bowl and add the potatoes. Toss the potatoes until coated evenly. Arrange the potatoes on a clean baking sheet in a single layer.

Step 3: Fry the Fries

Fill a large pot 1/3 to 1/2 full of oil. Have ready a large rimmed baking sheet lined with paper towels. Over high heat, warm the oil to 325 to 350F on a deep fry thermometer. Carefully add the potatoes to the hot oil in about 4 batches to avoid overcrowding. Turn the potatoes occasionally until the outsides form a slight crust (they will not turn golden at this stage), about 4 minutes. Use the slotted spoon to transfer the potatoes to the prepared baking sheet, arranging them in a single layer. Season with salt right away. Let cool for at least 20 minutes or up to 2 hours ahead. Rewarm the pot of oil over high heat until it reaches 350 to 360F on a deep fry thermometer. Fry the potatoes a second time until golden brown and crisp, turning occasionally, about 5 minutes. Use a slotted spoon to transfer the potatoes to the prepared baking sheet, arranging them in a single layer. Season with salt right away.