Shelly's Recipe

BEER-CHILI CHEESE FRIES

Category: Potatoes

3 tablespoons extra virgin olive oil
1 large yellow onion, chopped
2 teaspoons all-purpose flour
1 chipotle chile in adobo sauce, finely chopped, plus
1 tablespoon adobo sauce
14-ounce can diced fire-roasted tomatoes
1 teaspoon light brown sugar
1 teaspoon smoked paprika
1 teaspoon salt
1 pound ground beef
12-ounce bottle dark Mexican beer, such as Negra Modelo
1 cup shredded cheddar cheese
32-ounce bag frozen thick-cut French fries

Heat oil in a Dutch oven or large pot over medium heat. Add the onion and flour and cook, stirring often, until softened and just beginning to brown, 5 to 7 minutes. Add the chipotle and adobo sauce, brown sugar, paprika and salt and cook, stirring, about 1 minute.

Increase heat to medium-high and add the ground beef, breaking it up with a wooden spoon, and cook until no longer pink, about 3 minutes. Pour in the beer, scraping up the brown bits from the bottom of the pan, and cook until liquid is reduced by about half. Stir in the tomatoes, reduce heat to low and simmer, partially covered, until thickened, about 15 minutes.

While the chili is simmering, bake the fries according to package directions. In the last 5 minutes of baking, sprinkle 1/2 cup of the shredded cheese over the fries to melt. Remove fries from the oven and set oven to broil.

Heap the fries onto an ovenproof serving platter and ladle the hot chili over them. Top with remaining cheese and place under the broiler until cheese bubbles, about 1 minute. Serve immediately.