Rodeo Chili Fries

Crispy seasoned fries smothered in a hearty, spice-packed beef and bean chili, just begging for a fork. It’s an honest plate of potatoes and beans; budget around sixty-five grams of carbs for a generous serving.

Ingredients

• Russet potatoes1.5 lb
• Canola oil4 cup
• Ground beef (85/15)1 lb
• Yellow onion, diced1 medium
• Garlic, minced2 cloves
• Green bell pepper, diced1/2 medium
• Diced tomatoes14.5 oz can
• Kidney beans, drained and rinsed15 oz can
• Allergen-free beef broth1 cup
• Chili powder2 tbsp
• Cumin1 tsp
• Smoked paprika1 tsp
• Dried oregano1/2 tsp
• Cayenne pepper1/4 tsp
• Salt1 tsp
• Black pepper1/2 tsp
• Green onions, sliced2 stalks
• Jalapeño, sliced1 each

Method

1. For the chili: In a large pot or Dutch oven, brown ground beef over medium-high heat. Drain excess fat. Add diced onion, garlic, and bell pepper; cook until softened, about 5-7 minutes.
2. Stir in diced tomatoes, kidney beans, beef broth, chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes (up to 1 hour) to allow flavors to meld, stirring occasionally.
3. For the fries: Peel potatoes and cut into 1/2-inch thick fries. Rinse thoroughly in cold water, then pat completely dry with paper towels. (This is crucial for crispy fries).
4. If frying: Heat canola oil in a deep pot or Dutch oven to 350°F (175°C). Fry potatoes in batches until golden brown and crispy, about 5-7 minutes per batch. Remove with a slotted spoon and drain on paper towels. Season immediately with salt.
5. If baking: Preheat oven to 425°F (220°C). Toss potatoes with 2 tablespoons canola oil, salt, and pepper. Spread in a single layer on a baking sheet. Bake for 30-40 minutes, flipping halfway, until golden and crispy.
6. To serve: Pile a generous portion of hot fries onto a plate. Ladle a hearty amount of chili over the top. Garnish with sliced green onions and jalapeño slices, if desired.