Looking for a Super Bowl snack that doesn’t fall apart? This engineered chorizo-beef chili is built for game day—no fork, no mess, just structural integrity.
Chili cheese fries are a structural disaster. Usually, the chili is too loose, the fries are too soft, and you end up eating a soggy mess with a fork. Today, we’re fixing the physics of the fry.
We’re testing a 50/50 Chorizo-Beef hybrid to create a high-viscosity “meat matrix” that actually sticks to the fry. By leveraging the fine-grain texture of pork chorizo as a binder for the bulky ground beef, we create a topping with superior structural adhesion.
We’re also building a 6-pepper spice gradient, ranging from 1,500 to 250,000 Scoville Heat Units (SHU).
Ancho & Guajillo: The Base
Arbol: The Mid-range
Cayenne & Habanero: The Peak Starting with a conservative 1/2 tsp baseline to test the lipid-to-heat interaction.
Ingredients:
1 lb lean ground beef
1 lb pork chorizo
1 green bell pepper, finely chopped
1 large yellow onion, finely chopped
30 ounces canned diced tomatoes
6 ounces tomato paste
2 cups beef stock
6 cloves garlic diced
2 Tbsp chili powder
2 tsp paprika
1 tsp onion powder
1 tsp salt
1 tsp garlic powder
1 1/2 teaspoon ground cumin
1 tsp black pepper
1/2 tsp cayenne pepper
1 tsp crushed red pepper
1/2 tsp habanero powder
We’re pairing this engineered chili with Ore-Ida Extra Crispy Fast Food Fries and a 60-second “Cheese Shield” to ensure 100% finger-food capability. No fork required for these Chili Cheese Nacho Fries!
0:00 The “Chili Slide” Problem
0:17 The 50/50 Meat Matrix Solution
0:57 Dry Spice Build
1:30 The Aromatics
1:50 Build the Chili
5:00 Nacho Typical Cheese Fries
6:24 The Slide and Taste Tests
7:18 Final Verdict
4 Comments
A quick ‘Lab Note’ for those of you refining this at home: 🧪
The biggest breakthrough in this build wasn't just the 'Zero Slip' physics, but the flavor recalibration. When I first tested the flavors, the acidity of the tomatoes was hitting a bit too sharp. To fix the balance, I increased the Cumin to 2 tsp—the earthy depth acts as a perfect counter-weight to the acid, creating a much smoother finish.
I’d love to know: do you prefer your chili with a bright, acidic snap, or do you prefer earthy depth? Let me know your thoughts in the comments! 👇
I’ve tried chili cheese fries before, but they were always a disappointment. The chili was bland, runny, or too chunky (or all of the above), and the fries were soggy, so I didn’t feel the desire to have it again…UNTIL NOW! I can’t wait to try this!
Amazing job, new subscribe here. ❤ Keep shining 🌟
hi, chef. looks fantastic! i'm sure it tastes great too! thank you, chef.