INGREDIENTS
For the chili
- 1 teaspoon vegetable oil
- 1 pound ground beef I use 90% lean
- 1/2 cup onion finely diced
- 1 teaspoon minced garlic
- 1 15 ounce can diced tomatoes do not drain
- 2 8 ounce cans tomato sauce
- 1/2 cup beef broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon cocoa powder
- 1/2 teaspoon brown sugar
- 1 teaspoon salt divided use
- 1/4 teaspoon pepper
- 1 15 ounce can kidney beans drained and rinsed
For the fries
- 32 ounces frozen french fries
- 2 cups shredded cheddar cheese
- assorted toppings such as sour cream and green onions
- cooking spray
INSTRUCTIONS
For the chili
- Heat the 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, breaking up the meat with a spoon, for 3-4 minutes. Drain off any excess grease.
- Add the onion to the pot and cook for an additional 3-4 minutes or until softened. Stir in the garlic and cook for 30 seconds.
- Add the diced tomatoes, tomato sauce, beef broth, chili powder, ground cumin, smoked paprika, cocoa powder, brown sugar and 1/4 teaspoon salt to the pot. Bring to a simmer.
- Cook for 30-40 minutes, stirring occasionally, or until chili has thickened.
- Add the kidney beans and cook for another 10 minutes.
- Taste and add more salt and pepper if desired.
For the fries
- Coat a sheet pan with cooking spray.
- Cook the french fries in the oven in a single layer on a sheet pan according to package directions.
- Remove the pan of fries from the oven. Turn the oven heat to 400 degrees F.
- You can finish the fries on a sheet pan, or transfer them to a skillet for a restaurant style presentation.
- Spoon 1 1/2 cups of chili over the fries, then top with cheddar cheese.
- Return the fries to the oven. Bake for 5 minutes or until cheese is melted.
- Add toppings if desired, then serve immediately.