Fireball Chili Cheese Fries

Allergens

Dairy, Gluten, Meat

Ingredients

• 1. 2 large russet potatoes, washed and cut into 1/4
• inch thick strips 2. 1 cup shredded cheddar cheese 3. 1 1/2 cups ghost pepper chili (recipe below) 4. 2 green onions, thinly sliced 5. Cooking spray Ghost Pepper Chili: 1. 1 pound ground beef 2. 1 medium onion, finely chopped 3. 2 cloves garlic, minced 4. 1 (15
• ounce) can tomato sauce 5. 1 (15
• ounce) can kidney beans, drained and rinsed 6. 2 teaspoons chili powder 7. 1 teaspoon ground cumin 8. 1/2 teaspoon paprika 9. 1/2 teaspoon salt 10. 1 tablespoon ghost pepper flakes

Instructions

1. Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper and coat with cooking spray. Arrange the potato strips on the sheet in a single layer, making sure they don't touch each other. Spray the fries with more cooking spray, then bake for 15 20 minutes, or until golden brown and crispy.
2. While the fries are baking, prepare the ghost pepper chili. In a large saucepan over medium heat, cook the ground beef, onion, and garlic until the meat is no longer pink. Drain any excess fat. Stir in the tomato sauce, kidney beans, chili powder, cumin, paprika, salt, and ghost pepper flakes. Simmer for 15 minutes to allow flavors to meld.
3. Remove the fries from the oven and immediately top them with shredded cheddar cheese, distributing it evenly over the fries. Return them to the oven for another 2 3 minutes or until the cheese is melted and bubbly.
4. Place a heaping spoonful of ghost pepper chili on top of each layer of cheese, then sprinkle with green onions. Serve immediately.

Chef’s Insight

For an extra kick, add more ghost pepper flakes or hot sauce to taste.

Notes

Adjust the heat level to taste by using less or more ghost pepper flakes in the chili.