Nothing is as fun as chili cheese fries for sharing around the campfire. Made with leftover campfire chili, these crispy fries are smothered in chili and topped with cheese for a fork worthy campfire dinner!
For the Dutch Oven Campfire Chili:
- 1 teaspoon cooking oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 ounces tomato paste
- 1 tablespoon cumin
- 1 teaspoon espresso chili powder
- 1 teaspoon dark chili powder or ancho powder
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 1 tablespoon brown sugar
- 1 8-ounce beer
- 2 cups crushed tomatoes
- 1 pound prepared pulled pork
- 1 cup black beans, rinsed and drained
- Juice from 1 lime
For the Fries:
- ½ cup oil for cooking
- 1½ lbs pound Idaho® russet potatoes, washed, dried and sliced into even wedges
- Garlic seasoning blend
- 4 ounces crumbled cotija or queso fresco
- 2 tablespoons crema
- 1 jalapeño, seeded and sliced
- ¼ cup grape tomatoes, sliced thin
- 2 scallions, minced
Make the Dutch Oven Chili
- In a large Dutch oven over medium heat, add the oil and coat the bottom of the pan.
- Add the onion, and sauté until soft, about 4 minutes.
- Add the garlic and cook 30 seconds longer.
- Stir in the tomato paste to coat the veggies.
- Add cumin through brown sugar.
- Whisk in the beer slowly, scraping up any browned bits as needed on the bottom.
- Add the crushed tomatoes, leftover pulled pork, and black beans. Bring to a simmer.
- Remove from heat and add the juice from the lime.
- Cover the Dutch oven to keep the chili warm.
Make the Fries:
- In a large deep bottomed fish fry pan, Dutch oven, or high rimmed cast iron skillet, heat the oil until it is just smoking and looks shiny.
- Toss the potatoes with salt and garlic seasoning.
- Carefully, place a single layer of fries in the hot oil. Allow the fries to cook, browning, on each side, rotating them as often needed.
- Remove, once browned on all sides, to a paper towel-lined plate. Cover and repeat as needed until all the potatoes are cooked through.
- Season with a touch more of salt and garlic seasoning.
- If using leftover campfire chili, reheat the chili in a Dutch oven or large skillet before assembling.
- Arrange the hot fries on a plate making a divot in the center.
- Spoon the warmed chili over top and garnish with crumbled cotija cheese, crema, sliced jalapeños, tomatoes, scallions, and cilantro.
- Serve as individual portions or family-style.