Sobre esta receta

Un clásico cargado y que agrada a todos — papas fritas crujientes horneadas (o fritas) apiladas alto con un chili de carne molida abundante y ahumado, y cubierto con una salsa de queso cheddar aterciopelada. Cada componente se hace desde cero y está diseñado para combinarse de manera confiable, lo que hace que este sea el máximo alimento de confort para el día del juego, cenas casuales, o cualquier momento en que necesites algo seriamente satisfactorio.

Instrucciones

1. 1

   Preheat your oven to ![425°F]. Cut the scrubbed russet potatoes into 1/4-inch sticks. Place them in a large mixing bowl of cold water and soak for at least 10 minutes (up to 30) — this removes surface starch and helps them crisp up.

2. 2

   Drain the russet potatoes and thoroughly dry them with a clean kitchen towel or paper towels. The drier they are, the crispier they'll get. Toss them with the vegetable oil, garlic powder, kosher salt, and black pepper until evenly coated.

3. 3

   Spread the fries in a single layer across two baking sheet, making sure they aren't touching. Overcrowding causes steaming instead of crisping. Bake for 25 minutes, then flip each fry with tongs and bake for another 15–20 minutes until deep golden and crispy.

4. 4

   While the fries bake, heat a large skillet over ^[medium-high heat]. Add the ground beef and cook, breaking it up with a spatula, until browned and no pink remains, about 6–7 minutes. Drain excess fat, leaving about 1 tablespoon in the pan.

5. 5

   Add the diced yellow onion to the skillet and cook until softened, about 4 minutes. Add the minced garlic and cook for 1 more minute until fragrant.

6. 6

   Stir in the tomato paste and cook for 1–2 minutes to deepen its flavor. Add the chili powder, cumin, paprika, oregano, kosher salt, and cayenne pepper (if using). Stir to coat everything in the spices.

7. 7

   Pour in the tomatoes (with their juices) and beef broth. Stir in the drained kidney beans. Bring to a boil, then reduce heat to ^[medium-low] and simmer uncovered for 15–20 minutes, stirring occasionally, until the chili thickens. Taste and adjust kosher salt as needed. Keep warm on ^[low heat].

8. 8

   In a medium saucepan over ^[medium heat], melt the butter. Whisk in the all-purpose flour and cook for 1–2 minutes, stirring constantly, until the mixture turns slightly golden and smells nutty. This is your roux.

9. 9

   Slowly pour in the warmed milk in a steady stream, whisk constantly to prevent lumps. Continue to cook and whisk over ^[medium heat] for 3–4 minutes until the sauce thickens enough to coat the back of a spoon.

10. 10

    Remove the pan from heat. Stir in the mustard powder, garlic powder, and kosher salt. Add the freshly grated sharp cheddar cheese a small handful at a time, stirring after each addition until fully melted and smooth. Do not return to high heat or the sauce may break and become grainy.

11. 11

    Pile the hot, crispy fries onto a large serving platter or divide among individual plates. Ladle a generous portion of chili over the fries, then drizzle the warm cheese sauce liberally over the top.

12. 12

    Garnish with sliced green onions, jalapeño rounds, and dollops of sour cream if desired. Serve immediately while everything is hot.