# What You'll Need:
→ Chili Base
01 - 1 tablespoon olive oil
02 - 1 small onion, finely chopped
03 - 2 garlic cloves, minced
04 - 9 oz ground beef
05 - 1 tablespoon tomato paste
→ Chili Spices
06 - 1 teaspoon ground cumin
07 - 1 teaspoon chili powder
08 - 1/2 teaspoon smoked paprika
09 - 1/4 teaspoon cayenne pepper
→ Chili Add-ins
10 - 14 oz canned chopped tomatoes
11 - 7 oz canned kidney beans, drained and rinsed
12 - Salt and black pepper to taste
→ Fries
13 - 1.3 lbs frozen French fries
14 - Vegetable oil for frying or baking
→ Toppings
15 - 1.5 cups shredded cheddar cheese
16 - 2 spring onions, thinly sliced
17 - 1 tablespoon chopped fresh cilantro or parsley
18 - Sour cream for serving
# Directions:
01 - Heat olive oil in a medium saucepan over medium heat. Add chopped onion and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
02 - Add ground beef to the saucepan, breaking it up with a wooden spoon. Cook until fully browned, approximately 5 minutes.
03 - Stir in tomato paste, ground cumin, chili powder, smoked paprika, and cayenne pepper. Cook for 1 minute to bloom the spices and release their flavors.
04 - Pour in chopped tomatoes and add kidney beans. Season generously with salt and black pepper. Bring to a simmer, then reduce heat to low. Cook uncovered for 20-25 minutes, stirring occasionally, until the chili has thickened nicely.
05 - While chili simmers, preheat your oven to 400°F.
06 - Cook the French fries according to package instructions, either baking or frying until golden brown and crispy.
07 - Arrange the cooked fries on a large ovenproof platter or baking sheet. Spoon the hot chili evenly over the fries, then sprinkle shredded cheddar cheese across the top.
08 - Transfer to the preheated oven and bake for 5-7 minutes, or until the cheddar cheese is fully melted and bubbly.
09 - Remove from oven. Garnish generously with thinly sliced spring onions and fresh cilantro or parsley. Serve immediately while hot, with sour cream on the side if desired.
