Chili Poutine with Cheese Curds and Gravy

A hearty and indulgent Canadian-American fusion dish featuring crispy fries, rich chili, squeaky cheese curds, and savory gravy. This is comfort food at its finest!

Prep Time

20 minutes

Total Time

55 minutes

Calories

1250

Level

Medium

Yields

4 servings

Cost

£4.59

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

4largeRusset Potatoes(Peeled and cut into fries)

£1.50

4cupsVegetable Oil(For frying)

£2.00

1lbGround Beef(Or ground turkey/vegetarian alternative)

£4.00

1mediumOnion(Diced)

£0.50

1mediumGreen Bell Pepper(Diced)

£0.70

2clovesGarlic(Minced)

£0.20

128 oz canCanned Diced Tomatoes(Undrained)

£1.00

115 oz canKidney Beans(Drained and rinsed)

£0.70

2tbspChili Powder

£0.30

1tspCumin

£0.10

1tspOregano

£0.10

1tspSalt(Or to taste)

£0.05

0.5tspBlack Pepper(Or to taste)

£0.10

1cupBeef Broth(Or vegetable broth)

£0.50

1lbCheese Curds(Fresh cheese curds)

£6.00

1packageBeef Gravy Mix(Or homemade gravy)

£0.60

As neededWater(For gravy preparation)

Total Cost

£18.35

£4.59 per serving

The Method

1
Prepare the fries: Preheat oven to 400°F (200°C). Toss cut potatoes with 2 tablespoons of vegetable oil, salt, and pepper. Spread in a single layer on a baking sheet and bake for 25-30 minutes, flipping halfway, until golden brown and crispy. Alternatively, deep fry in batches until golden.
2
Make the chili: In a large pot or Dutch oven, brown ground beef over medium-high heat. Drain off any excess fat.
3
Add onion and bell pepper to the pot and cook until softened, about 5 minutes. Stir in garlic and cook for another minute until fragrant.
4
Add diced tomatoes, kidney beans, chili powder, cumin, oregano, salt, pepper, and beef broth to the pot. Bring to a simmer, then reduce heat and cook for at least 20 minutes, or longer for a richer flavor, stirring occasionally.
5
Prepare the gravy: While the chili is simmering, prepare the beef gravy according to package directions. Keep warm.
6
Assemble the poutine: Once the fries are cooked, divide them evenly among four plates or bowls.
7
Top the fries with generous portions of the chili, cheese curds, and gravy.
8
Serve immediately and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (650g)

1250 kcal / 5230 kJ

Carbs

95g

37% of RDA

Fat

75g

107% of RDA

Protein

65g

130% of RDA

Detailed Breakdown

Fibre

15 g

50% of RDA

Sugar

15 g

17% of RDA

Sodium

1500 mg

65% of RDA

Saturated Fat

30 g

150% of RDA

Chef's Tips

For extra flavor, add a dash of hot sauce or a sprinkle of chopped cilantro to the chili.

If you can't find cheese curds, mozzarella cheese can be used as a substitute, but the texture won't be quite the same.

For a vegetarian option, use plant-based ground meat and vegetable broth.

Make the chili ahead of time for an even deeper flavor.

Crispy fries are key to good poutine, so don't overcrowd the baking sheet when baking or the fryer when frying.

Cooking Equipment

Oven

Stove

Large Pot

Small Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For extra flavor, add a dash of hot sauce or a sprinkle of chopped cilantro to the chili.

If you can't find cheese curds, mozzarella cheese can be used as a substitute, but the texture won't be quite the same.

For a vegetarian option, use plant-based ground meat and vegetable broth.

Make the chili ahead of time for an even deeper flavor.

Crispy fries are key to good poutine, so don't overcrowd the baking sheet when baking or the fryer when frying.

Chili Poutine with Cheese Curds and Gravy

Ingredients

The Method