Chili Cheese Fries (Printable)

Golden fries smothered in spiced chili and melted cheddar cheese for a hearty, shareable dish.

# What You'll Need:

→ Chili

01 - 1 tbsp olive oil
02 - 1 small onion, finely chopped
03 - 2 garlic cloves, minced
04 - 9 oz ground beef
05 - 1 tbsp tomato paste
06 - 1 tsp ground cumin
07 - 1 tsp chili powder
08 - ½ tsp smoked paprika
09 - ¼ tsp cayenne pepper (optional)
10 - 14 oz canned chopped tomatoes
11 - 7 oz canned kidney beans, drained and rinsed
12 - Salt and black pepper, to taste

→ Fries

13 - 1.3 lbs frozen French fries (or homemade)
14 - Vegetable oil, for frying or baking

→ Topping

15 - 1½ cups shredded cheddar cheese
16 - 2 spring onions, thinly sliced
17 - 1 tbsp chopped fresh cilantro or parsley (optional)
18 - Sour cream, for serving (optional)

# Steps:

01 - Heat olive oil in a medium saucepan over medium heat. Add onion and cook until softened, about 3 to 4 minutes. Stir in garlic and cook for 30 seconds.
02 - Add ground beef and cook, breaking it apart with a spoon, until fully browned, approximately 5 minutes.
03 - Incorporate tomato paste, ground cumin, chili powder, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
04 - Add canned tomatoes and kidney beans. Season with salt and black pepper. Bring to a simmer, reduce heat, and cook uncovered for 20 to 25 minutes, stirring occasionally, until thickened.
05 - While chili simmers, cook the French fries according to package instructions, either baking or frying until golden and crisp.
06 - Set oven temperature to 400°F (200°C).
07 - Arrange cooked fries on a large ovenproof platter or baking sheet. Spoon hot chili evenly over fries, then sprinkle shredded cheddar cheese on top.
08 - Bake assembled fries and chili for 5 to 7 minutes, until cheese is melted and bubbling.
09 - Remove from oven and garnish with spring onions and fresh cilantro or parsley. Serve immediately with sour cream on the side, if desired.

# Chef’s Tips:

01 -
  • It's genuinely easier than it looks, with most of the work happening on the stovetop while your oven does the heavy lifting.
  • That moment when melted cheddar mingles with warm chili over crispy fries is pure snacking bliss, and you won't believe you waited this long to make it.
02 -
  • Don't skip the brief toasting of spices after adding them to the beef, because that's where the chili flavor deepens and stops tasting like a soup.
  • The cheese needs a hot oven to melt properly, so preheat fully and don't be tempted to use a lower temperature or it'll all just sit there stubbornly.
03 -
  • Breaking up the beef into smaller pieces as it cooks gives you more browned surfaces and better texture throughout the chili.
  • Don't drain all the liquid from your canned tomatoes because that tomato juice is what creates the perfect consistency, not too thick and not too thin.
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