Step 1

Make the chili: In a slow cooker, combine the ground beef, onion, diced tomatoes, kidney beans, black beans, chili powder, cumin, and salt. Cover and cook on low, stirring often, for about 6 hours, or until the onions are tender.

Step 2

While the chili cooks, make the quick pickled jalapeños: In a small saucepan, combine the vinegar, water, salt, sugar, garlic, and lime zest. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer until the salt and sugar have dissolved, about 2 minutes.

Step 3

Add the jalapeños to a medium heatproof bowl or large mason jar. Carefully pour the pickling liquid over the jalapeños, making sure they are fully submerged. Let the pickles cool to room temperature, about 1 hour. Cover the bowl with plastic wrap or seal the jar and transfer to the refrigerator until ready to use. The pickled jalapeños will keep in the refrigerator for up to 2 weeks.

Step 4

Make the chili cheese fries: Preheat the oven according to the French fry package instructions.

Step 5

Spread the French fries in an even layer on a rimmed baking sheet. Bake for 3 minutes less than the package instructs.

Step 6

Remove the fries from the oven and top with several large scoops of chili. Sprinkle the shredded cheese evenly over the top. Return to the oven for about 5 minutes, or until the cheese has melted completely.

Step 7

Dollop the sour cream on top of the chili cheese fries, then garnish with the scallions and pickled jalapeños. Let cool slightly, then serve directly off of the pan.

Step 8

Enjoy!