THE BEST (SPICY) CHILI CHEESE FRIES | SAM THE COOKING GUY 4K

if you're not sitting down you should because we're making chorizo chili cheese fries and we're making the chili we're making the fries and we're making the cheese sauce who says we don't cook here some real [ __ ] happening we're getting going with our fries right now and here's what we're using this thing to cut our fries you know we've been down this road before i didn't like it the first time i can tell you right now i'm not liking it the second time but it's what i have so here's how this works this is where the potato goes clearly i've made them for munchkin potatoes this is the smallest potato i could find in the store doesn't work so i have to cut this guy down even i'll take the ends off [Music] and now he fits too wide see it's a pain in the ass [Music] now it goes in now get ready for the real pain in the ass part squeezing this potato through requires a herculean effort and oh they come but you see what i mean look whether you hand cut or use this terrible thing they go into water like here to keep them from going brown and some of the starch will come off it and make for a better potato if they can sit in here for a half hour or a couple hours you're great and once they've been in there a bit before you can fry them you need to dry them so we'll take a couple big handfuls let them drain off really well because as you all know oil and water do not mix and when they're nicely dry over we go to our fryer i'm using my turkey fryer because it holds a lot so and these guys will go we'll lower it down and we'll start frying i love to give them just a little gentle love make sure nobody sticks to each other we'll set our timer for five minutes and see how they look we're gonna fry them twice this first cooking is at 335 degrees and at the end of five minutes here's our friends telling you this turkey fryer is amazing by the way this one also has a rotisserie for turning a turkey a chicken or whatever let them just drip off a little bit of the oil then we'll just take them out put them on here to dry get another batch ready to go in what i like about um this double frying is that it gets them super crunchy and beautiful for a start but you can have them fried once and then when you need them you're only a couple of minutes away as opposed to you know seven eight minutes away [Music] we should make our chili though we begin with two tubes of pork chorizo my favorite those are about a pound to this other side i'm gonna put in a pound of ground beef and these two are gonna cook over the next four or five minutes until they're mostly done the chorizo did not need any oil it's got its own fat the beef a little bit underneath just so it didn't stick too much this is going to be exceptional ah the smell of chorizo is glorious the chorizo is all about the flavor in this the beef is about adding some texture and and some beefy richness these two are a marriage made in stomach heaven maybe it should be culinary heaven so just keep stirring let it do its thing alrighty after five minutes or so you can see it's kind of starting to dry out look amazing now we start to add we'll begin it's a little oil and you know what's coming it's garlic garlic's gonna sit there for a sec start to get fragrant and when it does we start to stir it in along with small onion diced up so this will now get a 2-3 minutes by itself just for the onions to start to soften a bit and when they do we just dump everything else in and everything else will be a 28 ounce can of smashed up tomatoes some tomato sauce three big tablespoons of chili powder of dried oregano put about a half a bottle of a beer in here i could put it all in but then i wouldn't have anything to drink oops i knew i was going to be close to the edge with how big this pan was but now everything just gets mixed in i just want to see how this goes over the next oh [ __ ] macron do we want beans in this no we don't we like our chili saunds beans obviously that's the answer [ __ ] idiot so we have nothing to do here folks but this we're just gonna let this do its thing four oh you know 15 20 30. whatever you got you can deal with it but we also have to make a cheese sauce so it's been about 15 minutes ready for something gorgeous oh look at this the smell this is the kind of thing that you could just like turn down to a very low simmer put a lid on and go away for a couple hours and it would just get crazy good this is gonna be amazing with our cheese sauce that we're about to make but before we do one thing by the way this is the um this is the vegetable cutter that we used take a good look at this box because we will not be putting a link to it below this you should not be buying i feel bad saying that but don't we have to be the people max to tell them what's right and wrong yes this unless i don't know how to use it is wrong cheese sauce time we start by making a roux and you know what that means that means butter and an equal amount of flour so it's about three tablespoons we'll do about the same and we'll mix if this is smooth your cheese sauce is smooth if this is lumpy your cheese sauce is nice we're going to put in about a teaspoon of dry mustard a little pinch of salt and pepper and continue doing very well and after our stirring we'll start adding milk a little bit at a time and whisk it through and you can see how thick it is my god standing beside this chili bubbling away makes me want it so badly that can start to heat up nicely so when it's thickened up when the milk has thickened up a little bit it's not going to get too thick the cheese will help with that but you can see it's not nearly as just straight liquidy as it was now we'll start adding our cheese i'm using sharp cheddar and i'll put about a third of a cup in at a time and then stir it nice oh boy now you see the thickening more cheese you stir more cheese you stir this is getting gorgeous you want to end up somewhere around a cup and a quarter whatever it'll take to get to the consistency you want now we're gonna add some diced green chilies four ounces of diced green chilies without the liquid you mix now we're talking now we are talking boys i know what max likes max likes these shots good god let's recap cheese sauce is done fries just need a two and a half three minute fry and the chili is looking gorgeous i need to season it so i'm just gonna add a big pinch of salt and pepper a little stir and then i told the boys i had a surprise for them and i do you ready for your surprise lads yes would you like to taste the chili yes well that's not that's part of it but no you would always get to but we will taste the chili on what i have not had in a very long time the original bugles it's like a corn chip and corn chips go so well with chili and the distinctive trumpet shape by the way i used to play trumpet in high school but now allow me to give each of the boys a chili-filled bugle it's gonna be messy chansey i have a confession to make this is my first bugle ever ever god then you gotta have one plane man there's like they were made for this they absolutely made for this oh max doesn't like getting his hands dirty when we're shooting oh my god too hot as hot as balls whatever that means oh my god it is so good it is so hot um how's chance gotten to the ripe age of 23 24 never had a bugle who's never had a bugle they're definitely old school right but you know them matt yeah all right i'm gonna get the fries frying everything else is ready and then it's go time and we build and after three minutes they're gorgeous i mean look at the color change between one that hasn't been done a second time but more importantly listen to this that's a crispy fry man i'll shake them off i'll put them in a bowl i'll add some salt and pepper to them because i love pepper on my fries now we'll do the second batch this video has been sponsored and approved by raycon so you remember a few weeks ago we introduced you to the raycon earbuds companies co-founded by ray j the singer the actor well still wearing them and still loving them because they're so comfortable look i know people use earbuds for all kinds of things and a lot of them for listening to music but for me i love listening to a podcast and podcasts are long and if they're not comfortable i want to rip them out and i don't the other thing i love about them phone calls sounds just like you're on a proper phone but they're in your ear and your hands are free it's oh hey hold on it's ray j himself hey i happen to be i'm where i'm wearing them right now i'm talking about them i know a fat what do you think of course fantastic yes i've told them that they're amazing and the sound is unbelievable and he wants me to tell you wait what that they start at about half the price of any other premium wireless earbuds in the market who doesn't like that seamless bluetooth pairing more bass and the compact carrying case can charge the earbuds four times on a single charge in the newest model the the everyday e25s the best ones yet with six hours of playtime i also love how discreet they are like you barely know i'm wearing them so when i'm having a conversation with my old mother-in-law she's like blah blah blah blah blah and i'm like [Music] i'm listening to rayjay you want to get your own pair click the link in the description and you'll get 15 off or you can go to buyrecon.com stcg gonna love these love them oh sorry dude you're still there no right exactly so the other day when i was and our next batch is ready let them drip a bit we're just going to add them right to these ones on top again with the salt and pepper be generous [Applause] look and there is your fry okay well i hate the cutter i love the size and look at these look how gorgeous these kids are it'd be a shame not to eat one right double frying oh sorry i got to get going all right here's how we're doing this sheet pan chorizo chili cheese fries fries go on the sheet pan fries down oh god this is gonna be great next i think we all would know it should be the chili which by the way just let me show you for a second there was a lot of moisture in here that's evaporated and we're just left with this gorgeousness it's perfect all right let's get some of this on here our cheese sauce with the diced chilies goes on like this and last but not least and you knew this would have to happen i just need a little punch of green on top and that's it that ladies and gentlemen is gonna be great and i really wanna eat them all right freaking now ladies and gentlemen at this point there's only one thing you need a fork because look what we've got in front of us it's gorgeous and just like that big cher steak salad we made the other day this is a big share chili cheese fries but with chorizo and ground beef and chili's in the cheese sauce so it's better than regular so let's get in here shall we of course i want some fries never good at this this looks like it might just work and would it be awful if i just took this ladle and give myself a little extra splash of the cheese sauce right on there i don't think that's a sin not awful but a bit gluttonous come on hey i'm just trying to keep this nice so you can take your picture idiot a little bit of green and in we go best chili cheese fries i've ever made i think so and when i say i made i made the fries i made the chili i made the cheese sauce you can do this oh damn you can do this and i want you to i don't want you to buy this thing but i want you to do this yeah i'm going in you

Channel: SAM THE COOKING GUY

Views: 1,125,286

Rating: 4.9149151 out of 5

Keywords: sam the cooking guy, cooking, sam cooking, cooking chili, chili fries, cheese fries, chili cheese fries, sam the cooking guy fries, sam the cooking guy cheese, sam the cooking guy chili, chili cheese, cooking fries

Id: eHD_ZMbAsUU

Length: 18min 31sec (1111 seconds)

Published: Fri Jul 10 2020

Reddit Comments

[u/devineassistance]

I kinda think that everyone has a culinary hill that they are committed to dying on; mine is chili, and although I am sure that the chili Sam makes here is delicious and awesome, I am going rogue when I make this. Hand-chopping beef, using actual chilis rather than powder, and my God, Sam, where was the cumin!?!

[u/Nattylight_Murica]

I would recommend to anyone making the cheese sauce, you really should cook the butter/flour a bit longer than shown in the video. If not, your sauce might taste a bit like flour.