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INGREDIENTS: For the Steak Fries: • 3-4 baking potatoes cut into steak fry size • 1 tablespoon of olive oil • Sea salt and fresh ground black pepper to taste For the Chili: • 1 tablespoon olive or coconut oil (optional) • 1 medium white onion, diced • 1 medium carrot, grated or chopped small • 2-3 garlic cloves, chopped • 1 12-ounce bottle of beer OR 1.5 cups vegetable broth • 2 15-ounce cans black beans, drained and rinsed • 2 15-ounce cans diced tomatoes (I use fire roasted) • 2 chipotle peppers in adobo, chopped • 2 tablespoons of maple syrup OR brown sugar • 1 tablespoon unsweetened cocoa powder OR raw cacao powder • 2 teaspoons ground cumin • 2 teaspoons chili powder • 1 teaspoon dried oregano • 1/2 teaspoon salt Optional toppings: chopped fresh cilantro, diced avocado, fresh lime wedges, salsa, jalapenos and tortilla chips DIRECTIONS: For the Potatoes: Preheat the oven to 425 degrees. Slice your potatoes into thin strips, leaving the skins on and place on a cookie sheet lined with parchment paper. Drizzle with olive oil and salt and pepper and bake for 40-45 minutes or until golden brown and crispy, checking halfway through. Flip the fries over to cook evenly. While the potatoes are cooking, start the chili. Once baked, keep them warm in a low oven (200 degrees) until ready to serve with your chili. For the Chili: Heat oil in a large saucepan or stockpot over medium-high heat until shimmering. Add onion and sauté for 5 minutes until translucent, stirring occasionally. Add carrot and garlic and continue sautéing for 2 minutes until fragrant. Add the beer (or broth), black beans, diced tomatoes, chipotle in adobo, maple syrup, cacao powder, cumin, chili powder, oregano and salt. Stir to combine. Bring the chili to a boil, then reduce heat to medium-low and simmer for at least 10-20 minutes. Season with additional salt and pepper if needed. Serve warm over steak fries and garnished with optional toppings. By Lynda Layng lyndalayng.com From gooey baked pastas to filling stews, there is no better time on the calendar to get in the kitchen and put together your favorite comfort food. This year, take your appetizer game to whole new level with this happy marriage of warm chili and crispy homemade steak-fries. Your regular party nachos will suddenly take a back seat to this hearty blend of beer, potatoes and smoky chocolate chili; the perfect crowd-pleaser for any cold, winter night. Nutrition Facts: Raw Cacao is an effective mood enhancer and antioxidant source (zap those winter blues), while the beans and potatoes are full of nutrients and fiber. Servings: 4-6 SMOKY BLACK BEAN CHOCOLATE CHILI OVER STEAK-FRIES winter comfort food V U E N J . C O M 98 VUE ON DINING

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