Chili! It’s all American! Traditionally made with beef, however, over the past year, my family has almost completely switched out ground beef for ground chicken. And we love it! To tell the truth, I like this chili much better with chicken than with beef. I don’t know if Texas will allow me to enter their territory with that statement, but it’s true.

Whenever I make chili, I also make French fries because my kids are chili cheese fries fans. Say that five times fast. My fries are baked so they’re even healthier for you than the traditional fried version, plus they’re super easy. So for the kid in you, see the recipe for my homemade French fries down below.

Chicken Chili (serves 4)

• 1 tbsp. olive oil
• 1 lb. ground chicken
• 1 small onion, chopped
• 1/2 green bell pepper, chopped
• 3 small garlic cloves, minced
• 1/4 c. mild chili powder
• 1 tsp. salt
• 1 tsp. paprika
• 1 tsp. oregano
• 1 tsp. ground cumin
• 1/2 tsp. tabasco or other hot sauce (this is completely optional depending on your spice level)
• 1 tbsp. instant coffee powder or strong brewed coffee
• 1 can (8 oz.) tomato sauce
• 1 can (15 oz.) diced tomatoes, or 2 large tomatoes, chopped
• 1 can red kidney beans, rinsed and drained
• 1 1/2 c. chicken broth

This is a real dutch oven, not the urban dictionary definition!

In a dutch oven (or large saucepan/pot) heat oil and add ground chicken. Stir and break up the chicken, adding the onion and bell peppers. When chicken is cooked (it will no longer be pink), add the rest of the ingredients. Stir and bring to a boil, then reduce heat. Simmer uncovered, stirring occasionally, for approximately 45 minutes or until thickened.

*If you don’t have a dutch oven, I highly recommend investing in one. They are ideal for soups and shredded meats and are great because they can be used on the stovetop and then transferred to the oven for further cooking.

*If you are a spicy chili fan, you can use a spicier chili powder and also add more hot sauce.

Homemade Baked French Fries

My “tutorial” on how to cut your potatoes for fries

• 5-6 russet potatoes, washed and sliced into wedges (cut in half long ways, then cut those halves into halves long ways, then do it again, understood?!?!)
• 2 tbsp. olive oil
• garlic powder
• salt
• pepper

Golden & crispy

Preheat oven to 450 degrees. Place your potato wedges on a baking sheet and pour olive oil over the fries. Sprinkle garlic powder, salt and pepper over the fries (it’s up to you how much seasoning you want on your fries) and then using your hands, stir all of it together to get those fries coated. Bake for about 15 minutes, then turn the fries over. Cook for an additional 15-20 minutes. Fries should be crisp and golden.

A tasty pile of chili & potato goodness