Ingredients

• 4 large potatoes (russet or sebago)
• 2 teaspoon olive oil
• 1/2 onion, finely diced
• 1 clove garlic, finely chopped
• 250g beef mince
• 1 tablespoon tomato paste
• 1/3 cup tomato passata
• 1/2 cup Massel beef stock
• 125g canned red kidney beans, drained and rinsed
• 1/4 red capsicum, diced
• 1/4 - 1/2 teaspoon chilli powder
• 1/4 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• 20g butter
• 1 tablespoon plain flour
• 3/4 cup milk
• 1 cup grated cheese
• 200ml Bulla Crème Fraîche
• Oil, for frying
• Guacamole, to serve
• Coriander sprigs, to serve

Method

• Step 1 Peel potatoes and cut into 1cm wide lengths. Place into a bowl of cold water until required. Drain and pat dry prior to frying.
• Step 2 For the chilli beef, heat oil in a frying pan until hot. Add onion and garlic cooking until tender. Stir in beef and cook until browned. Add tomato paste, followed by the passata, stock, kidney beans, capsicum, chilli, oregano and seasonings. Simmer gently for approximately 5 minutes
• Step 3 To prepare the cheese sauce, melt butter in a saucepan. Stir in flour and cook for 1 minute. Whisk in milk and bring to the boil. Stir in half of the creme fraiche, and half of the cheese. Simmer for a further minute. Season to taste.
• Step 4 For the fries, heat the vegetable oil in a large saucepan of oil to approximately 170°C, add potatoes in batches and cook for 4-6 minutes. Remove to a paper towel lined tray and keep warm whilst frying remaining potatoes. Increase temperature of oil to 190°C and return chips to the oil for a second fry for approximately 4 minutes to increase their crispy exterior.
• Step 5 Arrange fries on a serving plate, sprinkle with salt and spoon over the beef mixture, followed by cheese sauce, guacamole, dollops of remaining crème fraîche and grated cheese. Finish with coriander sprigs and serve immediately.