Chili Cheese Fries

Theres something magical about the way cheese stretches when you pull apart a perfectly loaded plate of fries. I stumbled onto this combination during a late night kitchen experiment years ago when my roommates and I were craving comfort food after finals week.

Last summer I made these for a backyard movie night and watched them disappear in minutes. My friend Sarah actually asked if I could cater her wedding just based on that plate of fries.

Ingredients

• 1 tablespoon olive oil: Creates the foundation for building layers of flavor in the chili base
• 1 small onion, finely chopped: Sweetness that balances the spices and adds depth to the beef
• 2 garlic cloves, minced: Fresh garlic makes all the difference here so dont skip it
• 250 g (9 oz) ground beef: Ground beef with some fat content keeps the chili rich and flavorful
• 1 tablespoon tomato paste: Concentrates the tomato flavor and adds beautiful color
• 1 teaspoon ground cumin: Earthy warmth that gives this chili its signature taste
• 1 teaspoon chili powder: Provides that classic chili flavor without overwhelming heat
• 1/2 teaspoon smoked paprika: Adds a subtle smoky depth that people cant quite put their finger on
• 1/4 teaspoon cayenne pepper: Just enough background warmth to keep things interesting
• 400 g (14 oz) canned chopped tomatoes: Forms the saucy base that brings everything together
• 200 g (7 oz) canned kidney beans: Creamy texture and protein that makes the chili substantial
• Salt and black pepper: Essential for bringing all the flavors forward
• 600 g (1.3 lbs) frozen French fries: The foundation of the dish so choose good quality ones
• Vegetable oil: For getting those fries perfectly golden and crispy
• 150 g (1 1/2 cups) shredded cheddar cheese: Sharp cheddar cuts through the richness beautifully
• 2 spring onions: Fresh pop of color and mild onion flavor to brighten everything
• 1 tablespoon chopped fresh cilantro or parsley: The finishing touch that makes the dish look intentional
• Sour cream: Cool contrast against the warm spicy chili

Instructions

Build the chili foundation:

Heat olive oil in a medium saucepan over medium heat and add chopped onion. Let it soften until translucent about 3 to 4 minutes then stir in garlic for just 30 seconds until fragrant.

Brown the beef:

Add ground beef breaking it up with a wooden spoon and cook until fully browned about 5 minutes. Let it develop some nice browned bits on the bottom of the pan.

Wake up the spices:

Stir in tomato paste cumin chili powder smoked paprika and cayenne pepper. Let everything cook together for 1 minute until the spices become incredibly fragrant.

Simmer to perfection:

Add chopped tomatoes and kidney beans then season with salt and pepper. Bring to a gentle simmer reduce heat and let it cook uncovered for 20 to 25 minutes until thickened nicely.

Crisp the fries:

While chili simmers cook French fries according to package directions until golden and extra crispy. Preheat oven to 200°C (400°F) for the final melting step.

Assemble and melt:

Arrange cooked fries on a large ovenproof platter or baking sheet. Spoon hot chili evenly over the fries then sprinkle generously with shredded cheddar cheese.

Melt together:

Bake for 5 to 7 minutes until cheese is completely melted and bubbling. Watch closely so nothing burns.

Add the finishing touches:

Remove from oven and scatter spring onions and fresh herbs over the top. Serve immediately with sour cream on the side.

Pin It

My dad still talks about the Super Bowl Sunday when I made these. He said they reminded him of the stadium food from his twenties but actually good.

Making It Your Own

The beauty of this dish is how adaptable it is to different tastes. I love playing with the cheese blend or adding pickled jalapeños when I want extra kick.

Serving Suggestions

These work as an indulgent appetizer or a full meal depending on the portion. I sometimes serve them alongside a simple green salad to balance out the richness.

Make Ahead Wisdom

The chili actually tastes better the next day so feel free to make it in advance. Just reheat gently while you crisp up the fries and you will have dinner ready in minutes.

• Keep the components separate until just before serving
• Never refrigerate assembled fries or they will lose all their crunch
• The chili freezes beautifully for up to three months

Pin It

Grab some napkins and dig in with friends. Theres no elegant way to eat these but thats exactly what makes them so perfect.

Recipe Questions & Answers

→ Can I make the chili ahead of time?

Yes, the beef chili can be prepared up to 2 days in advance and stored in the refrigerator. Reheat gently before assembling with the fries for the best results.

→ What type of cheese works best?

Sharp cheddar provides the best flavor and melting properties. You can also use Monterey Jack for a milder taste or pepper jack if you want to add extra heat.

→ Can I bake the fries instead of frying?

Absolutely. Bake frozen fries according to package directions until golden and crisp. This method reduces oil content while still achieving excellent texture.

→ How do I prevent soggy fries?

Ensure fries are completely crisp before topping. Serve immediately after baking with cheese to maintain texture. Avoid overloading with too much liquid from the chili.

→ What can I substitute for ground beef?

Plant-based mince works well for a vegetarian version. You can also use ground turkey or chicken for a lighter option, adjusting seasoning as needed.