Duration
2 hours
Serves
6 to 8
Starchy, salty, cheesy, a bit messy—chili cheese fries are always a crowd pleaser that can easily feed a lot of people. Although you’ll find this classic American food at state fairs, carnivals, and many fast-food joints, but they tend to be overly salty and greasy. Homemade chili cheese fries with venison is the way to go.
I’m not crazy about beans, so I only added a partial can—add or subtract to your liking. For extra heat, try sliced jalapeno peppers as garnish. And if you're looking for a homemade french fry recipe, click here.
Ingredients
- 1 lb. ground venison
- 1 tbsp. oil
- 1 cup chopped onion
- 1 tsp. kosher salt, plus extra
- 1 tbsp. chili powder
- 2 tsp. ground cumin
- ½ tsp. garlic powder
- ¼ tsp. ground cayenne pepper
- 2 tsp. smoked paprika
- 1 tbs. tomato paste
- 1 cup chopped tomatoes, seeds removed
- 1 cup red beans, drained
- 1½ cups water
- 1 tsp. Knorr granulated beef bouillon
- 1 tbsp. all-purpose flour
- 6-8 servings of prepared French fries
Garnish
- Chopped green onion
- Shredded cheddar cheese
- Minced shallot
- Chopped tomato
Also works with
Preparation
-
In a large skillet, heat oil over medium-high heat. Add ground venison and cook until browned and crusty. Add chopped onion, salt, chili powder, cumin, garlic powder, cayenne and smoked paprika. Sauté until onion becomes translucent.
-
Move ground meat mixture aside to make a small opening in the pan; add tomato paste into the opening and stir for 1 minute to slightly caramelize. Then stir in chopped tomato and red beans. Add water and beef bouillon and bring to a simmer, scraping the bottom of the pan to loosen up browned bits. Cover the skillet and cook on low for 1 hour, stirring occasionally. Then stir in flour to thicken the chili, and then cook on low for an additional 30 minutes, stirring occasionally. If the chili still looks watery, only partially cover the skillet to allow moisture to escape.
-
Time your French fries so that they will be freshly fried or baked when the chili is done. Don’t prepare them too soon, because they will get soggy. Season chili to taste before serving. Pile fries in a bowl, plate, or basket, ladle chili on top and garnish with shredded cheese, green onion, shallot and chopped tomato.
Starchy, salty, cheesy, a bit messy—chili cheese fries are always a crowd pleaser that can easily feed a lot of people. Although you’ll find this classic American food at state fairs, carnivals, and many fast-food joints, but they tend to be overly salty and greasy. Homemade chili cheese fries with venison is the way to go.
I’m not crazy about beans, so I only added a partial can—add or subtract to your liking. For extra heat, try sliced jalapeno peppers as garnish. And if you're looking for a homemade french fry recipe, click here.
Ingredients
- 1 lb. ground venison
- 1 tbsp. oil
- 1 cup chopped onion
- 1 tsp. kosher salt, plus extra
- 1 tbsp. chili powder
- 2 tsp. ground cumin
- ½ tsp. garlic powder
- ¼ tsp. ground cayenne pepper
- 2 tsp. smoked paprika
- 1 tbs. tomato paste
- 1 cup chopped tomatoes, seeds removed
- 1 cup red beans, drained
- 1½ cups water
- 1 tsp. Knorr granulated beef bouillon
- 1 tbsp. all-purpose flour
- 6-8 servings of prepared French fries
Garnish
- Chopped green onion
- Shredded cheddar cheese
- Minced shallot
- Chopped tomato
Also works with
Preparation
-
In a large skillet, heat oil over medium-high heat. Add ground venison and cook until browned and crusty. Add chopped onion, salt, chili powder, cumin, garlic powder, cayenne and smoked paprika. Sauté until onion becomes translucent.
-
Move ground meat mixture aside to make a small opening in the pan; add tomato paste into the opening and stir for 1 minute to slightly caramelize. Then stir in chopped tomato and red beans. Add water and beef bouillon and bring to a simmer, scraping the bottom of the pan to loosen up browned bits. Cover the skillet and cook on low for 1 hour, stirring occasionally. Then stir in flour to thicken the chili, and then cook on low for an additional 30 minutes, stirring occasionally. If the chili still looks watery, only partially cover the skillet to allow moisture to escape.
-
Time your French fries so that they will be freshly fried or baked when the chili is done. Don’t prepare them too soon, because they will get soggy. Season chili to taste before serving. Pile fries in a bowl, plate, or basket, ladle chili on top and garnish with shredded cheese, green onion, shallot and chopped tomato.