Chili Cheese Fries

Standing in my tiny apartment kitchen at 2am after a concert, I desperately needed something that felt like a hug in food form. That first batch of chili cheese fries was chaotic and messy, absolutely perfect. Now they are my go to when friends are over and nobody wants to decide on takeout.

Last Super Bowl, I made three huge platters and honestly the kitchen was a disaster zone but the silence when everyone started eating was the best sound ever. They are the kind of food that makes people gather around the counter instead of sitting at the table.

Ingredients

• 1 tablespoon olive oil: Creates the foundation for building deep savory flavors in your chili base
• 1 small onion, finely chopped: The onion melts into the chili providing subtle sweetness without obvious chunks
• 2 garlic cloves, minced: Fresh garlic transforms the beef into something aromatic and rich
• 250 g (9 oz) ground beef: Medium fat content works best here for flavor without too much grease
• 1 tablespoon tomato paste: Concentrates the savory notes and gives the chili a beautiful deep color
• 1 teaspoon ground cumin: Earthy essential backbone that makes it taste like proper chili
• 1 teaspoon chili powder: Builds that familiar comforting warmth we all associate with good chili
• 1/2 teaspoon smoked paprika: Adds subtle smokiness that mimics hours of slow cooking
• 1/4 teaspoon cayenne pepper (optional): Just enough background heat without overwhelming the cheese
• 400 g (14 oz) canned chopped tomatoes: Provides the saucy body that holds everything together
• 200 g (7 oz) canned kidney beans, drained and rinsed: Texture variation and protein that stretches the beef
• Salt and black pepper, to taste: Essential final seasoning that pulls all flavors together
• 600 g (1.3 lbs) frozen French fries: The sturdy foundation that holds up under all that toppings weight
• Vegetable oil, for frying or baking: High heat oil needed for getting that perfect golden crispiness
• 150 g (1 1/2 cups) shredded cheddar cheese: Sharp cheddar creates those irresistible cheese pulls in every bite
• 2 spring onions, thinly sliced: Fresh pop of color and mild onion flavor that cuts through the richness
• 1 tablespoon chopped fresh cilantro or parsley (optional): Bright herbal finish that makes the plate look intentional
• Sour cream, for serving (optional): The cooling element that balances everything perfectly

Instructions

Build your chili foundation:

Heat olive oil in a medium saucepan over medium heat, add the onion and cook until soft and translucent, about 3 to 4 minutes, stirring occasionally so it does not catch.

Add the aromatic base:

Stir in the garlic and cook for just 30 seconds until fragrant, being careful not to let it brown or turn bitter.

Brown the beef:

Add the ground beef and cook, breaking it up with a wooden spoon, until no pink remains, about 5 minutes, letting it develop some nice browned bits.

Develop the spice profile:

Stir in tomato paste, cumin, chili powder, smoked paprika, and cayenne pepper, cooking for 1 minute until the spices bloom and become deeply fragrant.

Simmer into chili:

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

Crisp the fries:

While chili simmers, cook the French fries according to package instructions until they are golden and crispy, which is crucial for structural integrity.

Preheat for melting:

Crank your oven to 200°C (400°F) so it is ready to transform this into bubbly, cheesy perfection.

Assemble the masterpiece:

Arrange cooked fries on a large ovenproof platter or baking sheet, spoon hot chili evenly over the top, then scatter shredded cheddar cheese across everything.

Melt and bond:

Bake for 5 to 7 minutes until the cheese is completely melted, bubbling, and starting to turn golden in spots.

Finish and serve immediately:

Remove from oven, scatter with spring onions and fresh herbs, and get these to the table while the cheese is still molten and irresistible.

Pin It

My roommate walked in while I was photographing these and immediately grabbed a fork without even asking. That plate was empty in ten minutes flat and nobody felt bad about it.

Getting the Texture Right

The fries need to be extra crispy because they are going to get smothered and steam softened by that hot chili. I learned this the hard way when I used thick cut wedges that turned into mush. Regular thin fries or even shoestring potatoes hold up remarkably well under all those toppings.

Cheese Strategy

Shredding your own cheese from a block makes a huge difference in how smoothly it melts compared to pre shredded bags. The anti caking agents in bagged cheese can prevent that gorgeous velvety texture we want. Take the extra two minutes to grate it yourself.

Make Ahead Magic

The chili actually tastes better the next day after all those spices have had time to really mingle and develop. I often make a double batch on Sunday and use half for these fries during the week. It is one of those recipes that rewards planning ahead.

• Reheat chili gently with a splash of water if it has thickened too much overnight
• Keep your sour cream cold until the very last second for the best temperature contrast
• Set up a toppings bar and let everyone customize their own perfect bite

Pin It

These are meant to be shared with people you really like, or eaten straight from the pan when nobody is watching. Either way is completely valid.

Recipe FAQs

→ Can I make these ahead of time?

Prepare the chili up to 2 days in advance and store it in the refrigerator. Reheat gently before assembling. For best results, cook the fries fresh and assemble just before serving to maintain their crispiness.

→ What's the best way to get crispy fries?

If using frozen fries, follow package instructions for maximum crispiness. For homemade fries, soak cut potatoes in cold water for 30 minutes, dry thoroughly, then double-fry or bake at high heat. Avoid overcrowding the baking sheet or fryer.

→ Can I use a different cheese?

Absolutely. While sharp cheddar offers the best flavor, you can use Monterey Jack, pepper jack for extra heat, Colby jack, or a Mexican cheese blend. The key is using a cheese that melts well.

→ How do I make this vegetarian?

Replace the ground beef with plant-based ground meat crumbles, or use extra beans and corn. The seasoning blend works perfectly with vegetarian alternatives. Check that your fries and cheese brands are vegetarian-friendly.

→ What other toppings work well?

Jalapeño slices add heat, while pickled red onions provide tang. Consider drizzling with hot sauce, adding guacamole, or crumbling cooked bacon on top. Sour cream helps balance the rich flavors.