Chili Cheese Fries

Ingredients

• 2 1/2 lb russet potatoes
• 6 cups peanut or vegetable oil, for frying
• 2 teaspoons kosher salt
• 1 lb ground beef, 85/15
• 1/2 yellow onion, finely chopped
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon garlic powder
• 1 can tomato sauce, 8 oz
• 1 cup beef broth
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/4 cups whole milk
• 2 cups shredded American or mild cheddar
• 1/2 teaspoon hot sauce
• 3 scallions, sliced

Before you cook

• Scrub the potatoes and cut them into 3/8-inch batons, leaving the skin on.
• Soak the cut potatoes in cold water for 20 minutes, then drain and dry them thoroughly on towels.
• Finely chop the onion and slice the scallions.
• Shred the cheese.

Steps

1. Brown the ground beef with the onion in a saucepan over medium-high heat for 8 minutes.
2. Add the chili powder, cumin, garlic powder and 1/2 teaspoon of the salt and stir for 1 minute.
3. Pour in the tomato sauce and beef broth and simmer for 25 minutes, until thick and glossy.
4. Melt the butter in a second saucepan over medium heat and whisk in the flour.
5. Cook the roux for 1 minute, then whisk in the milk in a slow stream.
6. Simmer the sauce for 4 minutes until it thickens, then pull it off the heat.
7. Add the shredded cheese a handful at a time, stirring until each addition melts, then stir in the hot sauce.
8. Heat the frying oil in a deep pot to 325 degrees F.
9. Fry the potatoes in three batches for 5 minutes each, until pale and floppy, and drain them on a rack.
10. Raise the oil to 375 degrees F.
11. Fry the potatoes again in batches for 3 minutes each, until deep gold and rigid.
12. Drain the fries and toss them with the remaining 1 1/2 teaspoons salt.
13. Pile the fries on a platter, ladle the chili down the middle, and pour the cheese sauce over the top.
14. Scatter the scallions on and serve with forks.