Chili Cheese Fries with Beer Cheese Sauce

Preheat oven according to fries package instructions. Spread fries on a baking sheet, drizzle with vegetable oil, and bake until golden and crispy, following package directions.

While fries are baking, prepare the chili. In a large skillet or pot, brown ground beef over medium-high heat. Drain off any excess grease.

Add diced onion and green bell pepper to the skillet and cook until softened, about 5 minutes. Stir in minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more, until fragrant.

Stir in diced tomatoes, kidney beans, and beef broth. Bring to a simmer and cook for 15-20 minutes, or until the chili has thickened slightly. Season with salt and pepper to taste.

While the chili is simmering, prepare the beer cheese sauce. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, until a smooth paste forms (roux).

Slowly whisk in beer, ensuring there are no lumps. Then, gradually whisk in milk until smooth.

Bring the mixture to a simmer, stirring constantly, until thickened, about 3-5 minutes. Reduce heat to low and stir in cheddar cheese, a little at a time, until completely melted and smooth.

Stir in Worcestershire sauce and hot sauce (if using). Taste and adjust seasonings as needed.

Once the fries are cooked and the chili and beer cheese sauce are ready, assemble the chili cheese fries. Arrange the fries on a platter or individual plates. Spoon chili generously over the fries, then drizzle with beer cheese sauce. Garnish with chopped green onions and serve immediately.