Print

Loaded Brisket Chili Cheese Fries with Jalapeño Crema

loaded brisket chili cheese fries - featured image
Print Recipe

A flavorful and hearty recipe featuring slow-cooked brisket chili layered over crispy baked fries, topped with melted cheddar cheese and a creamy, spicy jalapeño crema.

Ingredients

Scale
  • 2 lbs beef brisket, trimmed and cut into chunks
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 can (15 oz) crushed tomatoes
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 2 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • Salt and black pepper to taste
  • 2 cups beef broth
  • 2 tbsp olive oil
  • 1.5 lbs russet potatoes, cut into fries
  • 2 tbsp vegetable oil
  • Salt to taste
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1–2 fresh jalapeños, seeded and chopped
  • 1 tbsp lime juice
  • Fresh cilantro leaves for garnish

Instructions

  1. Pat the brisket chunks dry and season with salt and pepper. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Brown the brisket on all sides, about 4-5 minutes per batch. Remove and set aside.
  2. In the same pot, reduce heat to medium. Add diced onions and cook until translucent, about 5 minutes. Stir in minced garlic and cook another minute until fragrant.
  3. Stir in chili powder, smoked paprika, and cumin. Pour in crushed tomatoes and beef broth, scraping up any browned bits from the bottom. Return brisket to the pot along with kidney beans.
  4. Bring to a gentle boil, then reduce to low and cover. Let it simmer for 2 to 2.5 hours, stirring occasionally, until the brisket is tender enough to shred with a fork.
  5. While the chili simmers, preheat oven to 425°F (220°C). Toss potato fries with vegetable oil and salt, then spread in a single layer on a parchment-lined baking sheet. Bake 30-35 minutes, flipping halfway, until crispy and golden.
  6. When brisket is tender, remove from the pot and shred with two forks. Return shredded meat to the chili, stir well, and keep warm.
  7. Blend sour cream, mayonnaise, chopped jalapeños, and lime juice in a blender or food processor until smooth. Taste and adjust seasoning or heat level.
  8. Spread fries on a large serving platter, top evenly with brisket chili, then sprinkle shredded cheddar over the top. Optionally, pop under the broiler for 2-3 minutes just to melt cheese fully.
  9. Drizzle jalapeño crema over the fries and sprinkle with fresh cilantro leaves. Serve immediately.

Notes

For gluten-free, verify chili powder and broth labels. Sour cream can be swapped with coconut yogurt for dairy-free. Pickled jalapeños work well if fresh are unavailable. Broil cheese carefully to avoid burning or melt cheese by covering with foil. Leftovers reheat well in oven at 350°F for 10-15 minutes. Air fryer can be used for fries with adjusted cooking times.

Nutrition

Keywords: brisket chili, chili cheese fries, loaded fries, jalapeño crema, comfort food, game day recipe, slow-cooked brisket

Find it online: https://twirltaste.com/loaded-brisket-chili-cheese-fries-recipe-easy-perfect-flavorful-jalape-n-o-crema/