Chili Cheese Fries

Ingredients

• 2 pounds russet potatoes – peeled and cut into 0.5-inch fries
• 48 ounces vegetable oil
• 1.5 teaspoons kosher salt
• 8 ounces yellow onion – finely chopped
• 3 cloves garlic – minced
• 1 pounds ground beef
• 2 tablespoons chili powder
• 1.5 teaspoons ground cumin
• 1 teaspoons smoked paprika
• 1 teaspoons dried oregano
• 0.25 teaspoons cayenne pepper
• 15 ounces tomato sauce
• 8 ounces beef broth
• 1 teaspoons kosher salt
• 0.5 teaspoons black pepper
• 8 ounces sharp cheddar cheese – shredded
• scallions – sliced (for garnish)
• pickled jalapeños – sliced (for garnish)
• sour cream – for serving

Instructions

1. Place the cut russet potatoes in a large bowl, cover with cold water, and soak 30 minutes to remove excess starch. Drain and pat very dry with towels.
2. Start the chili: Set a medium pot over medium-high heat. Add the ground beef and cook, breaking it up, until well browned and most fat has rendered, 6–8 minutes.
3. Add the finely chopped yellow onion to the pot and cook until translucent and softened, 4–5 minutes. Stir in the minced garlic and cook until fragrant, 30–60 seconds.
4. Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper. Stir to coat the meat and onions and toast the spices for 1 minute.
5. Pour in the tomato sauce and beef broth. Bring to a simmer, then reduce heat to medium-low and cook uncovered until thick, spoonable, and glossy, 20–25 minutes, stirring occasionally. Stir in 1 teaspoon kosher salt and the black pepper to finish; keep warm on low.
6. Meanwhile, pour 6 cups (48 ounces) vegetable oil into a heavy pot and heat to 325°F over medium heat. Fry the potatoes in batches, 6–8 minutes per batch, until tender but pale and not yet crisp. Drain on a rack or paper towels and let cool 10 minutes.
7. Increase oil temperature to 375°F. Fry the potatoes again in batches until deep golden and very crisp, 2–4 minutes. Drain and immediately season the hot fries with 1.5 teaspoons kosher salt.
8. Arrange the fries on a broiler-safe platter or sheet pan. Spoon hot chili evenly over the fries, then scatter the shredded sharp cheddar cheese on top.
9. Broil on high until the cheese is fully melted and bubbling, 1–2 minutes; watch closely to avoid burning. Garnish with sliced scallions and pickled jalapeños and add sour cream for serving. Serve immediately while hot and crisp.