Step 2

In a large Dutch oven over medium heat, add the oil and coat the bottom of the pan.

Step 3

Add the onion, and sauté until soft, about 4 minutes.

Step 4

Add the garlic and cook 30 seconds longer.

Step 5

Stir in the tomato paste to coat the veggies.

Step 6

Add cumin through brown sugar.

Step 7

Whisk in the beer slowly, scraping up any browned bits as needed on the bottom.

Step 8

Add the crushed tomatoes, leftover pulled pork, and black beans. Bring to a simmer.

Step 9

Remove from heat and add the juice from the lime.

Step 10

Cover the Dutch oven to keep the chili warm.

Step 11

In a large deep bottomed fish fry pan, Dutch oven, or high rimmed cast iron skillet, heat the oil until it is just smoking and looks shiny.

Step 12

Toss the potatoes with salt and garlic seasoning.

Step 13

Carefully, place a single layer of fries in the hot oil. Allow the fries to cook, browning, on each side, rotating them as often needed.

Step 14

Remove, once browned on all sides, to a paper towel-lined plate. Cover and repeat as needed until all the potatoes are cooked through.

Step 15

Season with a touch more of salt and garlic seasoning.

Step 16

If using leftover campfire chili, reheat the chili in a Dutch oven or large skillet before assembling.

Step 17

Arrange the hot fries on a plate making a divot in the center.

Step 18

Spoon the warmed chili over top and garnish with crumbled cotija cheese, crema, sliced jalapeños, tomatoes, scallions, and cilantro.

Step 19

Serve as individual portions or family-style.