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Chili cheese fries

Ingredients
8 oz ground beef
1/2 Tbl flour
3 Tbl tomato sauce
1 medium onion
water
2 cloves garlic
2/3 oz chile d'arbol pods
1/2 Tsp cumin seeds
1/2 Tsp dried Mexican oregano
salt
black pepper
bacon grease
8 oz Longhorn or cheddar cheese
1 lb of potatoes
salt
Method
Process the chile pods and cumin in a coffee grinder until a fine powder appears. Finely chop the onions and garlic.

In a Dutch oven, sear the ground beef in hot, bacon grease. With a slotted spoon, remove the beef, then discard most of the grease. Throw in the flour, onions, water to barely cover the meat, chile powder, cumin, Mexican oregano and garlic. Season to taste with salt and pepper. Stir the pot until well incorporated. Bring the liquids to a boil, cover, cut the heat to a slow simmer and braise for 1 1/2 - 2 hours. Stir the pot - on occasion.

Fries
About 2 hours before the chili is finished, immerse the cut potatoes in a bath of cold water and ice cubes for an hour. (The cold shock liberates the starch and brings the sugars to the surface for perfect browning.) Before blanching them, drain then dry the potatoes with paper towels.

Prepare a deep fat fryer. Use peanut or safflower oil as the frying medium. Heat the oil to 260-275 degrees. Blanch potatoes in oil until they are tender. Depending on the size of your fryer, you may need to blanch and crisp in batches. Set blanched potatoes aside to drain and cool - approximately 1 hour.

When the chili is finished, crank up the deep fat fryer to 365-375 degrees. Crisp the potatoes in hot oil, until golden-brown. Drain and season with salt.

On a large plate, put down a layer of fries, followed by chili then cheese. Repeat layering until the fries and chili are exhausted. Grate a large heap of cheese over the chili.

variation
For an alternative preparation - before the chili is finished, preheat oven to 350 degrees F. After topping with the final layer of cheese, place the dish into the oven until the cheese just melts.