Chili Cheese Fries


For the chilli:

1 Tbsp rapeseed oil
400 g ground beef
2 Spring onion
1 clove of garlic
200 g tomatoes, chunky
2 Tablespoons barbecue sauce
1 Teaspoon coffee, soluble
200 g kidney beans
100 g cheddar cheese
1 TL chilli flakes
1 Teaspoon savory, dried
1 Pinch of salt

For the french fries:

500 g potatoes, mostly waxy
1/2 teaspoon paprika powder, noble sweet
1 Pinch of cayenne pepper
1 Pinch of curry powder
1/2 teaspoon salt
3 Tbsp rapeseed oil




  1. Preheat the oven to 180 degrees circulating air (200 degrees top / bottom heat). Line the baking sheet with parchment paper.


  1. Wash and peel the potatoes and cut into sticks about 5 mm thick. Mix the spices and rapeseed oil together. Spread the potato sticks on the baking sheet, drizzle evenly with the seasoning oil. Bake in the middle of the oven for 20 minutes until golden brown.


  1. Put the oil in a large, non-stick pan and heat. Add ground beef and fry. Wash the spring onions, remove the roots and cut into fine rolls. Peel and finely chop garlic. Add the garlic and half of the leek rolls to the minced meat and fry.


  1. Mix the chunky tomatoes with the barbecue sauce and instant coffee. Add to the minced meat and stir. Add kidney beans and mix. Simmer over low heat for 10-15 minutes.


  1. Grate the cheddar. Season the chilli with chilli flakes, savory and salt.


  1. Take the baking tray out of the oven, turn the fries with a spatula and push them together slightly, sprinkle the chilli over the top and sprinkle with the cheddar. If possible, switch the oven to grill function. Bake the Chili Cheese Fries for another 8 minutes, sprinkle with the remaining spring onions and serve.


  1. Of course, a good chili doesn't necessarily need french fries. So be sure to try our recipe for chili con carne with butternut squash.