Chili Cheese Fries

Method

1. Cut potatoes into sticks about 1 cm thick, leaving the skin on. Rinse them repeatedly in cold water until the water runs clear. Drain and dry thoroughly.
2. Heat oil to 155-160°C. Fry the potatoes for 9-10 minutes until lightly golden. Remove and place on a wire rack to cool. Then transfer to the freezer to chill while preparing the other components.
3. For the cheese sauce: In a saucepan, melt butter. Whisk in flour to make a roux. Gradually add milk, stirring until smooth. Add American cheese and gorgonzola, stirring until melted. Season with salt, pepper, and a bacon-flavored seasoning mix. Optionally stir in grated parmesan at the end.
4. For the chili: In a cast iron skillet over high heat, cook diced bacon until crispy. Add chopped onion and bell pepper; cook until softened. Stir in Cajun seasoning (gambo cajun) and toast for a minute. Add ground beef and cook until browned and caramelized. Pour in a soda (cola or Dr Pepper) and let it reduce until syrupy. Stir in mustard, ketchup, and tomato passata. Add finely chopped fresh chili peppers (with seeds). Simmer on medium heat for 20-30 minutes. Near the end, fold in canned black beans. Adjust seasoning.
5. For the second fry: Heat oil to 175°C. Fry the chilled fries for 2-3 minutes until golden and crispy. Drain on paper towels.
6. To serve: Arrange the hot fries on a plate. Spoon the chili over the fries, then drizzle generously with the cheese sauce. Serve immediately.