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If you weren’t hungry before, once you smell this chili simmering, you definitely will be!
1 onion, diced
2 tablespoons oil
3 pounds chopped meat
6 ounces Tuscanini Tomato Paste
28 ounces Tuscanini Crushed Tomatoes
15 ounces Tuscanini Tomato Sauce
1 (15-ounce) can kidney beans
3 tablespoons chili spice
1 tablespoon cumin
1 tablespoon coriander
3 tablespoons Haddar Brown Sugar
2 tablespoons Gefen Garlic Powder
1 chipotle pepper in adobo (optional)
1 cup beer
1 (32-ounce) bag crinkle-cut French fries
garlic mayo and pico de gallo, for drizzling
In a large pot, sauté onion in oil over medium flame. Add chopped meat and cook until browned. Add remaining chili ingredients. Bring to a boil, then cover and lower flame to medium-low and simmer for one to five hours.
Once chili is ready, bake fries according to package directions; transfer to a large plate. Pour chili over fries. Drizzle with garlic mayo and pico de gallo and serve.
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