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Frysmith Truck in Los Angeles where viewers get a heaping serving of crispy Belgian style fries with toppings.

Chili Fries

2 pounds ground beef
4 teaspoons salt
4 teaspoons 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 teaspoons ground cumin
2 teaspoons coriander, ground
2 teaspoons Mexican oregano
4 bay leaves
4 teaspoons white vinegar
4-½ teaspoons sugar
4 teaspoons smoked paprika
1-2/3 teaspoons cayenne
12 tablespoons tomato paste
1 bottle dark lager beer
2 tablespoons unsweetened dark chocolate
24 tablespoons water
6 pounds of potatoes
Grated cheddar cheese
Diced red onionsIn 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.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.Ladle the chili over the fries. Top with cheese and a sprinkle of red onions. Serve immediately.Yield: 8 servings
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About the Author

Andrew Nicora spends most of his time behind a camera, but never passes an opportunity to try a gourmet dish. He's an avid horror film buff, devoted David Lynch fan, and die hard foodie with a lifetime of food and beverage experience under his belt.