Recipe: Tom and Thom's Chili-Cheese Fries
Happy Friday, everyone! In honor of the upcoming weekend, here's Tom and Thom's recipe for chili-cheese fries from our PCC potluck (they're lying in wait in those glass baking pans in the middle of the spread. Wish I'd snapped a close-up).
Thom and Tom’s Chili Cheese Fries
4 chopped links of Applegate Farms’ Organic andouille sausage
1 organic diced onion
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dried oregano
12 ounces Guinness beer
1-14.5 ounce can of Muir Glen Fire Roasted Diced Tomatoes (love these!)
1-14.5 ounce can of Muir Glen Fire Roasted Diced Tomatoes with Chilies
2 tablespoons tomato paste
2-14.5 ounce cans of Westbrae Natural Kidney beans
1-14.5 ounce can of Westbrae Natural Garbanzo beans
Salt and pepper to taste
Melinda’s Extra Hot Sauce
French fries (Thom and Tom used 3 orders of fries from Burger Hut at 42nd and the Ave.)
Pepper jack cheese
Heat olive oil with sausage and onion on medium heat. After sausage is darkened and onions are soft, add all spices and sauté. Pour in beer and scrape the browned bits from the bottom of the pan. Next, include the tomatoes, paste and beans. Combine and bring to a simmer for about 40 minutes. Season with salt, pepper and hot sauce to taste.
Pick up French fries from your favorite restaurant (or bake your own using potatoes and olive oil). The crispier, the better! In an oven safe container, assemble the fries so that they are about 1-2 inches thick. Cover with the chili and then the cheese. Broil until the cheese has melted. Once the pan is removed from the oven, top with green onions.