We all have those days.
You want froyo. Grilled cheese. A burrito the size of your face. Nachos. BIRTHDAY CAKE OREOS (they’re really trying to kill me, I think.).
The last time I traveled, I bought the June issue of Clean Eating magazine (and a pack Oreos, thank you PMS) and within those pages found a junk food-inspired recipe for Chili Cheese Fries. I figured the next time the junky craving hit, I’d make it and hopefully stave off burying my entire face in a giant serving of
naughty toppings froyo. And of course I can’t blog about this fabulous junk-food-made-good recipe and make all you five people read it…until I tried it out myself. FINE I’ll be the guinea pig. But I’m making it Paleo-style. Without further ado. Here you go.
Peach’s Paleo Chili Cheese Fries
Adapted recipe from Clean Eating magazine, June 2013. (approx. 3 servings)
Sweet Potato Fries:
- 1 large sweet potato, peeled and cut into 1/2″ fries
- 1T Olive Oil
- 1lb Grass-Fed Ground Beef (I used Maverick Ranch from Kroger) or Ground Turkey
- 1/2 large onion, rough diced
- 2 garlic cloves, minced
- 1 Cup No-Salt Added Muir Glen Tomato Sauce
- 1 T Chili Powder
- 1 tsp cumin
- 1 tsp dried oregano
- 1/4 tsp cinnamon, or to taste
- 1/8 tsp cayenne pepper, or set it on fire as you wish
- 1T raw honey
Step One: Soak potatoes for 20-30 min and pat dry. I did this while the oven was preheating and I chopped the veggies. But truthfully, I didn’t notice a difference in the crispiness – maybe because I used sweet potatoes and not white potatoes? When dry, toss the fries in the olive oil, salt and pepper and put on a baking sheet lined with nonstick foil or parchment paper. Bake at 425 for 20 min, then flip the fries and bake for another 10 – or until golden brown.
Step Two: While your fries are cooking you can easily throw together the chili. Brown the beef or turkey with a few shakes of salt and pepper until no longer pink. If you have a lot of grease or juice in the pan, you can drain it. Your choice. Or just push the meat to the side and add the onions. Cook together until the onions are translucent, then add the garlic and cook another 2-3 minutes. Then add the tomato sauce and all the spices and the honey. Stir to combine and reduce heat to let it simmer for 8-10 minutes.
Step Three: Plate up a portion of the fries and top with chili. Non-Paleo Toppings: sour cream/greek yogurt, cheese, scallions. Paleo Toppings: Avocado, bacon. Because duh. Bacon.
Step Four: Devour.
NOTES: My alterations from the Clean Eating Magazine recipe were to use 1 large sweet potato instead of 3 1/4lb of Russet potatoes. The mag also uses 1/2 cup tomato paste + 1 3/4 cups chicken broth, but I had leftover tomato sauce so I went with that. Plus, I like my chili a little thicker. No one likes a runny chili, do they? Ick. Portion-wise, my version made 3 equal servings of potatoes and chili. Perfect for just me!
Did this hit the spot? Yes! Will I make it again? Definitely! Do I still want froyo?