Chili Cheese Fries (Print Version)

# Ingredients:

→ For the chili

01 - 1 teaspoon vegetable oil
02 - 1 pound (450g) ground beef, 90% lean
03 - 1/2 cup finely diced onion
04 - 1 teaspoon minced garlic
05 - 1 can (425g) diced tomatoes, undrained
06 - 2 cans (450g) tomato sauce
07 - 1/2 cup beef broth
08 - 1 tablespoon chili powder
09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon cocoa powder
12 - 1/2 teaspoon brown sugar
13 - 1 teaspoon salt, divided
14 - 1/4 teaspoon black pepper
15 - 1 can (425g) kidney beans, drained and rinsed

→ For the fries

16 - 900g frozen french fries
17 - 2 cups shredded cheddar cheese
18 - Cooking spray

→ Optional toppings

19 - Sour cream
20 - Sliced green onions

# Instructions:

01 - Heat the vegetable oil in a large pot over medium-high heat. Add the ground beef and season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook for 3-4 minutes, breaking up the meat with a spoon. Drain any excess grease.
02 - Add the diced onion to the pot and cook for an additional 3-4 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
03 - Add the diced tomatoes, tomato sauce, beef broth, chili powder, ground cumin, smoked paprika, cocoa powder, brown sugar, and remaining 1/4 teaspoon salt to the pot. Bring to a simmer and cook for 30-40 minutes, stirring occasionally, until the chili has thickened.
04 - Add the kidney beans and cook for another 10 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
05 - Preheat oven according to french fry package directions. Coat a sheet pan with cooking spray and arrange the frozen french fries in a single layer. Bake according to package instructions until crisp.
06 - Remove the fries from the oven and preheat to 200°C (400°F). Transfer the fries to an oven-safe skillet for restaurant-style presentation or keep them on the sheet pan. Spoon 1 1/2 cups of prepared chili over the fries, then top with shredded cheddar cheese.
07 - Return to the oven and bake for 5 minutes until the cheese is completely melted and bubbly.
08 - Add optional toppings like sour cream and sliced green onions if desired. Serve immediately while hot.

# Notes:

01 - The chili can be made up to 2 days ahead and refrigerated until needed.
02 - Cocoa powder adds depth without making the chili taste like chocolate.
03 - For extra spice, add a diced jalapeño with the onions or hot sauce to taste.

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