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Venison Chili Cheese Fries

  • Yield: 6 to 8 servings


  • 2 tablespoons vegetable oil
  • 2 cups chopped yellow onions
  • Salt and cayenne to taste
  • 2 pounds ground venison
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1/4 cup crushed red pepper
  • 2 teaspoons dried oregano leaves
  • 2 tablespoons chopped garlic
  • 3 cups peeled, seeded, and chopped fresh or canned tomatoes
  • 2 tablespoons tomato paste
  • 3 cups Veal Stock or
  • canned veal broth
  • 2 tablespoons masa harina flour (found in some large supermarkets and specialty food shops)
  • Vegetable oil for deep frying
  • 2 large Idaho potatoes, peeled and cut into shoestrings, rinsed in cool water and patted dry
  • 1/2 pound grated Cheddar cheese
  • 1/2 pound grated Monterey Jack cheese
  • 1 cup sour cream
  • 1/2 cup sliced pickled jalapenos


  • Heat the vegetable oil in a large sautÈ pan over medium heat. Add the onions, season with salt and cayenne, and cook, stirring, until they begin to wilt, about 5 minutes. Add the venison, chili powder, cumin, crushed red pepper, and oregano, season with salt and cayenne, and cook until all the pink in the meat disappears, 5 to 6 minutes. Add the garlic, tomatoes, tomato paste, and 2 1/2 cups veal stock, bring to a boil, and reduce the heat to medium-low. Simmer, uncovered, until the meat is tender, about 1 hour, stirring occasionally. Skim off any fat that rises to the surface.
  • Combine the masa harina flour with the remaining 1/2 cup stock and mix to blend. Slowly add to the pot, stirring to blend. The mixture will thicken. Cook for 20 minutes, then season again with salt and cayenne. It should be thick enough to coat the back of a spoon.
  • In a heavy, deep pot or an electric fryer, heat 4 inches of vegetable oil to 360?F. Fry the shoestring potatoes in batches until golden brown, 3 to 4 minutes per batch. Drain on paper towels, then season again with salt and cayenne.
  • Preheat the oven to 400?F.
  • Cover the bottom of a large, glass rectangular baking pan with the shoestring potatoes. Combine the Cheddar and Jack cheeses. Sprinkle the cheese over the fries. Bake just until the cheese melts, 3 to 4 minutes. Remove the pan from the oven and spoon the chili over the top of the fries. Garnish with the sour cream and jalapeÒos. Serve immediately.