Festive Football Chili Cheese Fries

But what a coma it was!

As I have mentioned before, my family is packed with amazing cooks. Thanksgiving is our Super Bowl. There's traditional fare, like turkey and stuffing, but then there are the annual curveballs like pumpkin jalepeno soup and ruby red rocket cocktails. And of course, we don't have just one meal. We have a two-phase gluttonfest: a fabulous brunch followed by nibbles that lead into the stellar main event. Jealous??

We'll save a place for you next year :)

I plan on blogging about the oodles of bites of fabulosity I forked into my gullet over the past few days, but not today. Why? Because each dish was so mind-blowingly delicious that I don't want it to get lost in the masses of pumpkin-cranberry-turkey-Brussels sprout recipes floating about the blogosphere right now. So I'm going to take the road less traveled and write about...

Chili cheese fries! Festive, non???

Haha, no, not festive at all. But not completely out of context because we are still in the throes of football season, and what manlier, more pigskin-like dish to serve than chili cheese fries in front of the big game?

I've been craving chili cheese fries ever since the Booze Hound and I saw a steaming plate waft by us at a bar a few weeks ago. Living in TN is great, but it poses significant challenges for New England Patriots fans who want to watch Tom Brady bend over in spandex, er, drive the team down the field. Therefore, we have to watch many of the games at a bar because they're not always on regional TV. And going to a bar brings with it the unfortunate side effect of wanting nasty bar food. Not that it's all nasty, but once the Booze Hound and I knock a few back, we start wanting everything on the menu... and that is a nasty sight.

But really, what's so bad about chili cheese fries in the comfort of your own home? Homemade chili, oven fries, and gobs of cheese. Nothing wrong with this picture. But the secret to authenticity is to not get fancy. I know, I know... so hard for a Food Hound. But really, it's the only way to go. Basic chili, plain roasted fry-cut potatoes, and lotsa jack/cheddar cheese. Lucky for me I just happen to have a basic chili recipe that will knock your socks off and is great for young kids or otherwise unadventurous chili-lovers.

So keep enjoying your leftovers, but if you feel like eating something non-bird related, then try these on for size. They do taste especially wonderful when washed down with ruby red rocket cocktails (recipe to be posted in future :).

Serves 4

4 cups prepared chili (awesome, speedy recipe below)

3 large baking potatoes

2 T olive oil

Salt and pepper to taste

2 cups shredded Mexi-blend or cheddar or jack cheese (I use a whole bag, oink)

Preheat oven to 400 degrees F.

Warm the chili, set aside.

Leaving the peel on, slice the potatoes into fry-like slices (as above). Toss them with the olive oil, salt and pepper, and spread on a baking sheet in an even layer. Bake at 400 for about 20 mins. Stir, then increase oven temp to 450 degrees and roast for 10-20 more minutes, or until nicely browned and somewhat crispy.

Resist urge to eat fries as-is.

Divide fries between 4 broiler-safe dishes.* Ladle 1 c of warm chili over each portion of fries, and top with 1/2 c cheese. Broil on high for about 5 minutes, or until bubbly and fabulous-looking. Sit in front of game and eat! Hot pads might be a good idea since the dishes will be hot hot hot.

*Alternatively, if you don't have broiler-safe dishes, just make one big batch on a foil-lined broiler pan and divide the cheese fries onto plates when you're ready to eat.

Adapted from America's Test Kitchen (they do a great job on everything)

Serves 4-6, or serves 2 + enough for chili cheese fries above

2 16-oz cans kidney beans, drained and rinsed

2 14.5-oz cans diced tomatoes (I use fire roasted always)

1 1/2 lbs ground beef or bison

1 onion, finely chopped

4 garlic cloves, minced

2 T chili powder

2 T Penzey's Southwest seasoning (you need to try this!! If not, just use 4 T chili powder)

2 tsp ground cumin

2 tsp sugar

1/4 c chopped cilantro

Process half of beans and half of tomatoes in a food processor or wand blender to a coarse paste; set aside.

Cook beef and onion in a large Dutch oven over medium heat until meat is no longer pink, about 5 minutes. Stir in garlic, chili powder, cumin, and sugar and cook until fragrant, about 1 minute. Stir in pureed bean-tomato mixture and remaining beans and tomatoes.

Bring chili to a boil, then reduce heat to low and simmer, covered and stirring occasionally, until thickened, about 15 minutes. Off heat, stir in cilantro. Serve.