# What You’ll Need:
→ For the Chili
01 - 1 tablespoon olive oil
02 - 1 small onion, finely chopped
03 - 2 garlic cloves, minced
04 - 9 oz ground beef
05 - 1 tablespoon tomato paste
06 - 1 teaspoon ground cumin
07 - 1 teaspoon chili powder
08 - 1/2 teaspoon smoked paprika
09 - 1/4 teaspoon cayenne pepper (optional)
10 - 14 oz canned chopped tomatoes
11 - 7 oz canned kidney beans, drained and rinsed
12 - Salt and black pepper, to taste
→ For the Fries
13 - 1.3 lbs frozen French fries (or homemade, if preferred)
14 - Vegetable oil, for frying or baking
→ For the Topping
15 - 1 1/2 cups shredded cheddar cheese
16 - 2 spring onions, thinly sliced
17 - 1 tablespoon chopped fresh cilantro or parsley (optional)
18 - Sour cream, for serving (optional)
# How To Make It:
01 - Heat olive oil in a medium saucepan over medium heat. Add onion and cook until soft, about 3–4 minutes. Stir in garlic and cook for 30 seconds until fragrant.
02 - Add ground beef to the saucepan and cook, breaking it up with a spoon, until browned, about 5 minutes.
03 - Stir in tomato paste, cumin, chili powder, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
04 - Add chopped tomatoes and kidney beans. Season with salt and pepper. Bring to a simmer, reduce heat, and cook uncovered for 20–25 minutes, stirring occasionally, until thickened.
05 - While the chili simmers, cook the French fries according to package instructions (bake or fry until golden and crisp). Preheat oven to 400°F.
06 - Arrange cooked fries on a large ovenproof platter or baking sheet. Spoon hot chili evenly over the fries, then sprinkle with shredded cheddar cheese.
07 - Bake for 5–7 minutes, or until the cheese is melted and bubbly.
08 - Remove from oven and garnish with spring onions and fresh cilantro or parsley. Serve hot, with sour cream on the side if desired.
