Avocado Chili Cheese Fries

Some nights, you just have to make some good old chili cheese fries as comfort food when it's cold out.  I like to make my chili from scratch and bake my fries instead of frying them (that way I can pretend I'm having a "heathy" dinner).  And then all you have to do is pile them to the top with whatever toppings you please!  I like to add a bunch of chopped avocado on top to add some creaminess to it.  I promise you'll love it!

[What you need]

2 large russet potatoes
1 avocado (2 if you are as addicted to avocado as I am!)
sour cream
finely shredded cheese (the finely shredded kind melts the best in my opinion)
1 package stew meat
1 can diced tomatoes
1 can kidney beans
2 cans pinto beans
1 onion
1 jalepeno
5-6 cloves garlic
4 tablespoons chili powder
1 tablespoon crushed red pepper
1 tablespoon garlic powder
2 teaspoons cayenne pepper
1/4 cup flour
vegetable oil

[What to do]

Dice up your stew meat.  I like to cut it into smaller more bite sized pieces to make the chili easier to eat.  Dice up your onion, garlic, and jalepeno while you are at it.  In a large pot or dutch oven, saute your onion in some vegetable oil on high for about 2-3 minutes.  Then add in your meat to brown it, making sure all sides are browned.  Then add in the garlic and jalepeno and saute it all for another 2 minutes.

Add in your cans of beans and tomatoes, all your spices, and flour and mix it all up.  Bring it to a boil and then turn it down to low, and let it cook covered for 1 hour, stirring occasionally.  If its not spicy enough for you, you can always add in some more chili powder or crushed red pepper!  I tend to lean toward the spicier the chili the better!  After about an hour, remove the lid and let it continue to cook on low for about 45 minutes, occasionally stirring.  If it is not as thick as you would like (I like my chili super thick) you can add in some corn starch (mixed with water first so it doesn't clump) and that will thicken it up.

The last 45 minutes that your chili is simmering, slice your potatoes into 1/4" fries.  Lay them on a pan and drizzle with oil and season with salt and pepper.  Bake them in the oven at 400 for about 45 minutes, flipping halfway through or until they are tender.  If they are tender but you want them to be crispier, you can put them under the broiler for a few minutes.  But watch them closely because they can burn quickly that way!

When your chili is delicious and your fries are done, pile them high and top with the chili, cheese, avocado, and sour cream and enjoy a night full of delicious comfort food!

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