Categories: Fries
Ingredients
- 20 oz. bag sweet potato waffle fries
- 1 tbsp. ancho chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 1 tbsp. olive oil
- 8 oz. ground beef
- 8 oz. ground pork
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- Kosher salt
- 1/2 cup lager
- 15 oz. can fire-roasted diced tomatoes
- 1 1/2 cups shredded cheddar
- 1 1/2 cups shredded pepper Jack
- Sour cream, chopped red bell pepper, sliced scallions, and sliced black olives, for topping
Directions
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eheat the oven to 425. Spread the waffle fries on a parchment-lined baking sheet. Combine the chile powder, cumin, paprika, and cayenne in a small bowl. Sprinkle 1 tsp of the spice mixture on the waffle fries; reserve the rest. Bake the fries, tossing halfway through, until the edges are browned, about 25 minutes.
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Meanwhile, make the chili: Heat a large skillet over medium-high heat; add the olive oil. Add the beef and pork and cook, breaking up the meat with a wooden spoon, until lightly browned, about 4 minutes. Reduce the heat to medium, add the onion and garlic and cook until softened, 3 minutes. Sprinkle with the remaining spice mixture and season with salt; stir to coat. Add the beer and cook until almost dry, 1 minute. Add the tomatoes and adjust the heat to maintain a simmer. Cook, stirring occasionally, until thickened, 15 minutes.
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Push the fries into the center of the pan or transfer to a 9×13-inch baking dish. Layer with half of the cheeses, the chili and the remaining cheese. Bake until melted, 5 minutes. Top with sour cream, bell pepper, scallions and olives.