Some frigidly cold mornings have finally hit the Pacific Northwest (or a G likes to call it now; the PNW.) And when this happens there is one for sure craving we both start having: chili. We love a good, spicy chili.
This is our favorite chili and we've not only shared the recipe before (Jan. 2012) it actually won us a coveted Le Creuset dutch oven by placing top 5 in the Johnsonville chili cook off last year. Yeah, a cool memory for us.
But what we haven't shared before is this serving style. Who would of thought a few fries with some Pepper Jack Cheese Sauce would make this spicy chili even better? Let me tell you it's G's favorite way to enjoy the chili. I'm ecstatic usually with a little shredded cheese, Mexican crema and sliced avocado. But when we make this chili G always asks are we going to make it with the cheese sauce and fries? Since this is our last week of indulging before attempting to go back down the Paleo trail we decided to just go for it. Because beans, corn, fries and cheese will all be definite no-no's very soon.
The chili will always be our favorite version and I'm sure we will continue to battle each other for how we'll serve it when we make it. But luckily we both really do like both ways. So regardless we love it when we have it.
Pepper-Jack Cheese Sauce with French Fries
1 lb. of your favorite frozen fries cooked as directed on package
1 Tblspn unsalted butter
1 Tblspn flour
1 Cup milk
1 Cup shredded pepper-jack cheese
Prepare fries as directed on package.
Melt butter in saucepan over medium heat. Whisk in flour. Cook for 1-2 minutes. Gradually add milk, whisking until smooth. Bring mixture to boil; reduce heat and simmer 5 minutes.
Whisk in cheese until melted. cook sauce for 1 minute; keep it warm.
Spoon sauce over fries; serve over chipotle chorizo chili.