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Ingredients
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Chili
Fries
Toppings
Method
Chili
- 1
Cook the Beef
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add 1 pound of ground beef and cook until browned, breaking it apart with a spatula, about 5-7 minutes.
- 2
- 3
Add Tomatoes and Beans
Stir in 14.5 oz of canned diced tomatoes and 15 oz of canned kidney beans (drained and rinsed).
- 4
Season the Chili
Add 2 tablespoons of chili powder, 1 tablespoon of ground cumin, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir well to combine.
- 5
Simmer
Bring the mixture to a simmer, then reduce heat to low. Cover and let it simmer for about 30 minutes, stirring occasionally.
Fries
- 6
Prepare the Potatoes
While the chili is simmering, peel and cut 3 medium russet potatoes into fry shapes.
- 7
Heat the Oil
In a deep fryer or large pot, heat 4 cups of vegetable oil to 350°F (175°C).
- 8
Fry the Potatoes
Carefully add the fries to the hot oil in batches to avoid overcrowding. Fry until golden and crispy, about 5-7 minutes per batch.
- 9
Drain and Season
Remove fries and drain on paper towels. Sprinkle with 1 teaspoon of salt while still hot.
Assembly
- 10
Combine the Dishes
On a plate, place a generous portion of fries, then ladle the chili over the top.
- 11
Add Toppings
Sprinkle 1 cup of shredded cheddar cheese on top, followed by 0.5 cup of sour cream and 0.25 cup of chopped green onions.