Rachael Ray’s Texas Size Chili Cheese Fries: A Comfort Food Dream

There are some dishes that just scream comfort, and for me, chili cheese fries are right at the top of that list. I remember seeing Rachael Ray whip up this “Texas Size” version on her show years ago, and the image of those crispy, loaded potato wedges instantly lodged itself in my culinary memory. It wasn’t just the promise of hearty chili and gooey cheese; it was the whole package – the vibrant salad adding a fresh counterpoint, the sheer abundance of it all. It felt like a dish made for sharing, for gathering around a table with friends, and for unapologetically indulging in pure, unadulterated deliciousness. This recipe isn’t just a meal; it’s an experience, a hug in a bowl (or, in this case, on a plate).

Recipe Overview

• Prep Time: 35 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 15 minutes
• Servings: 4
• Yield: 4 servings
• Dietary Type: Not specified (contains dairy, meat, and gluten)

Ingredients

For the Chili Cheese Fries:

• 1 large Idaho potato, cut lengthwise into 6 wedges
• 2 tablespoons grill seasoning
• 2 tablespoons extra virgin olive oil (EVOO), plus additional for drizzling
• 2 lbs lean ground sirloin, turkey, or chicken
• 1 chopped onion
• 4 garlic cloves, finely chopped
• 1 jalapeno pepper, seeded and chopped
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• Salt and freshly ground black pepper, to taste
• 3 tablespoons tomato paste
• Hot sauce, to taste
• 2 tablespoons Worcestershire sauce
• 1 1/2 cups beef stock or 1 1/2 cups chicken stock
• 1 1/2 – 2 cups shredded sharp cheddar cheese

For the Cheese Sauce:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3 tablespoons yellow mustard
• 1 cup milk
• 1 cup chicken stock
• Salt and freshly ground black pepper, to taste

For the Salad:

• 1/4 cup extra virgin olive oil (EVOO)
• 2 tablespoons red wine vinegar
• Salt and freshly ground black pepper, to taste
• 1 head romaine lettuce, chopped
• 1 seedless cucumber, chopped

Equipment Needed

• Baking sheet
• Large, heavy-bottomed pot or Dutch oven
• Potato masher or the back of a wooden spoon
• Medium-size saucepan
• Whisk
• Large salad bowl

Instructions

1. Prepare the Potato Wedges: Preheat your oven to 400°F (200°C). Place the prepared potato wedges onto a baking sheet. Sprinkle them generously with the grill seasoning. Drizzle with about 2 tablespoons of extra virgin olive oil (EVOO), then toss everything together to ensure the wedges are evenly coated. Transfer the baking sheet to the preheated oven and roast for approximately 40 minutes, or until they are crispy and golden brown. Remember to turn the potato wedges once halfway through the cooking time to ensure even browning.

2. Start the Chili: While the potatoes are roasting, position a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add 2 tablespoons of EVOO to the pot, which is about two turns of your pan. Introduce the lean ground meat (sirloin, turkey, or chicken) to the hot pot. Cook the meat for about 6-7 minutes, breaking it up into small pieces as it cooks using a potato masher or the back of a wooden spoon, until it is thoroughly browned.

3. Sauté Aromatics and Spices: Once the meat is browned, push it to one side of the pan. Add the chopped onion, finely chopped garlic cloves, chopped jalapeno pepper, chili powder, and ground cumin to the cleared side of the pot. Cook these vegetables and spices until they begin to soften, which should take about 5-6 minutes. Season this mixture with salt and freshly ground black pepper to your liking.

4. Develop Chili Flavor: Now, add the tomato paste to the pot. Cook it for about 1 minute, stirring it into the meat and vegetable mixture. You want it to smell sweet and to have caramelized slightly. Next, incorporate the hot sauce (to your taste), the Worcestershire sauce, and either the beef stock or chicken stock. Bring the entire mixture to a gentle bubble, then reduce the heat to low. Let the chili simmer, uncovered, until it has thickened nicely, which will take approximately 10 minutes.

5. Make the Cheese Sauce: While the chili is simmering, place a medium-sized saucepan over medium-high heat. Melt the butter. Once melted, sprinkle the flour over the butter and cook, stirring constantly, for about 1 minute to form a roux. Stir in the yellow mustard, then gradually whisk in the milk and chicken stock. Continue whisking the sauce diligently until it thickens to a smooth, creamy consistency. Remove the saucepan from the heat and stir in the shredded sharp cheddar cheese until it is completely melted and incorporated. Season the cheese sauce with salt and freshly ground black pepper to taste. Reserve the cheese sauce for serving.

6. Toss the Salad: In a large salad bowl, whisk together 1/4 cup of EVOO, the red wine vinegar, and salt and freshly ground black pepper to create your dressing. Add the chopped romaine lettuce and the chopped seedless cucumber to the bowl. Toss everything together to combine and coat the salad ingredients with the dressing.

7. Assemble and Serve: To serve, divide the crispy, golden-brown potato wedges evenly among four plates. Spoon a generous portion of the simmered chili over the fries. Drizzle the warm cheese sauce generously over the chili and fries. Place a portion of the fresh salad alongside the chili cheese fries on each plate.

Expert Tips & Tricks

• Potato Perfection: For the crispiest fries, ensure your potato wedges are cut uniformly so they cook evenly. Don’t overcrowd the baking sheet; give them space for the hot air to circulate around them. A second bake at a slightly higher temperature (if your oven allows) after the initial roast can achieve an even crispier exterior.
• Chili Depth: Allowing the chili to simmer for the full 10 minutes (or even a bit longer if you have the time) is crucial for melding the flavors. If you find your chili too thick, a splash more stock can easily adjust the consistency.
• Cheese Sauce Silky Smoothness: To prevent lumps in your cheese sauce, ensure your milk and stock are warmed before whisking them into the roux. If a few small lumps do appear, you can strain the sauce through a fine-mesh sieve before adding the cheese.
• Make-Ahead Magic: The chili can be made a day or two in advance and reheated gently on the stovetop. The cheese sauce is best made just before serving, but if you need to make it ahead, gently reheat it over low heat with a splash of milk to loosen it up. The salad components can be prepped ahead, but toss them with the dressing right before serving to prevent wilting.

Serving & Storage Suggestions

These Texas Size Chili Cheese Fries are a complete meal in themselves, designed to be enjoyed immediately upon assembly. The crispy fries, savory chili, and creamy cheese sauce are best experienced while hot. The fresh salad provides a vibrant contrast that cuts through the richness. Leftovers, should any miraculously occur, can be stored separately. The chili can be refrigerated for up to 3 days and reheated on the stovetop or in the microwave. The cheese sauce can be refrigerated for up to 2 days and gently reheated over low heat with a little extra milk if needed. Reheat the fries in a single layer on a baking sheet in a 400°F (200°C) oven for about 5-7 minutes until crisp again, then top with the reheated chili and cheese sauce. The salad is best enjoyed fresh and is not recommended for storage.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1076.3 kcal
Calories from Fat	689 kcal
Total Fat	76.6 g	117%
Saturated Fat	30.8 g	153%
Cholesterol	184.3 mg	61%
Sodium	1128.7 mg	47%
Total Carbohydrate	32.4 g	10%
Dietary Fiber	6.9 g	27%
Sugars	7.5 g	29%
Protein	66.5 g	133%

Note: Nutritional values are approximate and can vary based on specific ingredients and preparation methods used.

Variations & Substitutions

• Vegetarian Chili: For a vegetarian version, swap the ground meat for a hearty combination of black beans, kidney beans, and corn. You can also add finely diced mushrooms for a meaty texture.
• Spicy Kick: If you love extra heat, leave some of the seeds in the jalapeno, or add a pinch of cayenne pepper to the chili. A dash of your favorite hot sauce can also be added to the cheese sauce for an extra punch.
• Cheese Options: While sharp cheddar is classic, feel free to experiment with a blend of Monterey Jack, pepper jack, or even a smoked gouda for added complexity.
• Potato Alternatives: If you don’t have Idaho potatoes, Russet potatoes will also work well. For a lighter option, consider sweet potato wedges, though the cooking time might vary.
• Gluten-Free Option: To make this dish gluten-free, ensure your stock and Worcestershire sauce are certified gluten-free. You’ll also need to use a gluten-free flour blend for the cheese sauce.

FAQs (Frequently Asked Questions)

Q: Can I make the chili ahead of time?
A: Absolutely! Chili often tastes even better the next day as the flavors have more time to meld. Reheat it gently on the stovetop.

Q: My cheese sauce is lumpy. How can I fix it?
A: Gently reheat the sauce over low heat, whisking constantly. Adding a tablespoon or two of warm milk can help smooth out any lumps. If all else fails, a quick blend with an immersion blender can rescue it.

Q: What kind of ground meat is best for this chili?
A: The recipe offers flexibility with sirloin, turkey, or chicken. Leaner meats will result in a less greasy chili, but a bit of fat adds flavor.

Q: Can I use a different type of potato for the fries?
A: While Idaho or Russet potatoes are ideal for their starch content, other waxy potatoes can be used, though they may not achieve the same level of crispiness.

Q: How spicy is this dish?
A: The spice level is moderate, mainly from the jalapeno and chili powder. You can easily adjust the heat by adding more or less jalapeno, seeds and all, or by incorporating more hot sauce.

This Texas Size Chili Cheese Fries recipe is more than just a meal; it’s a celebration of comfort food. It’s the kind of dish that brings smiles to faces and warmth to bellies. Whether you’re serving it for a casual get-together or a hearty weeknight dinner, it’s guaranteed to be a crowd-pleaser. So grab your apron, preheat that oven, and get ready to experience a truly satisfying culinary adventure. Don’t forget to pair it with a cold beer or a refreshing iced tea to complete the experience!