You’ll Need
For the Fries
700g frozen thick-cut fries
Olive oil spray
Pumpkin Chilli
400g beef mince, 1 small onion, finely diced
2 garlic cloves, crushed, 2 tbsp pumpkin purée
2 tbsp tomato purée, 200ml beef stock, 1 tsp smoked paprika
1 tsp chilli powder, ½ tsp ground cumin, ½ tsp garlic powder, 1 tsp sea salt, ½ tsp cracked black pepper
Toppings
150g mature Cheddar, grated, 75g mozzarella, grated
2 fresh jalapeños, sliced, 50g crispy fried onions
2 spring onions, sliced
Optional but Dangerous
Sour cream
Hot honey
Ranch dressing
Crushed tortilla chips
Fresh coriander
Method
Preheat your air fryer to 200°C.
Spray the fries lightly with oil and cook for 16–20 minutes, shaking every 5–6 minutes until crisp and golden.
Meanwhile, place the beef mince, onion and garlic into a foil tray or heatproof dish.
Air fry at 190°C for 8 minutes, breaking up the mince halfway through.
Stir in the pumpkin purée, tomato purée, beef stock, smoked paprika, chilli powder, cumin, garlic powder, salt and black pepper.
Return to the air fryer for 8–10 minutes, stirring once, until thick, rich and deeply flavoured.
Transfer the cooked fries into a large foil tray or ovenproof dish.
Spoon the pumpkin chilli generously over the fries.
Scatter over the Cheddar, mozzarella and jalapeños.
Return to the air fryer at 180°C for 4–5 minutes, until the cheese is bubbling and beautifully melted.
Finish with the crispy fried onions and sliced spring onions.
Serve immediately with any optional toppings while everything is gloriously hot and messy.