2 tablespoons extra-virgin olive oil
2 pounds ground beef
Kosher salt and freshly ground black pepper
1 medium onion, chopped
1 small red bell pepper, chopped
1 small yellow bell pepper, chopped
2 tablespoons chili powder
4 cloves garlic, chopped
One 15.5-ounce can fire-roasted diced tomatoes
One 15.5-ounce can chili beans, undrained
1 1/2 cups frozen corn
1 cup beef broth
Half of a 30-ounce bag frozen French fries
2 cups shredded Cheddar
Sliced scallions and sour cream, for garnish
Preheat the oven to 400 degrees F.
Heat a large skillet over medium-high heat and add the oil. When the oil is hot, add the ground beef, season with 1/2 teaspoon salt and several grinds of black pepper and cook, crumbling it with a wooden spoon, until browned, about 6 minutes.
Reduce the heat to medium and add the onion and bell peppers. Cook until the vegetables begin to soften, about 5 minutes. Sprinkle with the chili powder and garlic and stir to incorporate. Add the tomatoes, beans with their liquid, corn and broth. Increase the heat to bring to a rapid simmer and cook until thickened, about 3 minutes.
Pour the mixture into a 9-by-13-inch baking dish. Top with the fries. Bake until the fries are browned and crisp, 30 to 35 minutes. Sprinkle with the Cheddar and bake until the cheese is bubbly, 5 to 7 minutes more. Serve topped with scallions and sour cream.
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