Chili Cheese Fries

My roommate in college used to make these every Friday night during movie marathons, and I finally understood why people get so passionate about their chili cheese fry opinions. We'd argue over cheese placement—layered versus piled on top—for hours like it actually mattered. Now whenever I smell chili simmering with smoked paprika, I'm back on that worn couch, balancing a plate on my knees.

Last Super Bowl, I tripled this recipe and still ran out within fifteen minutes. My brother-in-law stood by the oven with a fork, picking at the last pan while everyone else was distracted by the halftime show. People remember who brought the good food.

Ingredients

• 1 tablespoon olive oil: Creates the foundation for building flavor in the chili base
• 1 small onion, finely chopped: Breaks down into sweetness that balances the spices
• 2 garlic cloves, minced: Add this after the onion softens so it doesnt burn and turn bitter
• 250 g (9 oz) ground beef: Lean beef works, but a little fat adds more flavor to the chili
• 1 tablespoon tomato paste: Concentrates the tomato flavor and adds depth
• 1 teaspoon ground cumin: Essential for that classic chili flavor profile
• 1 teaspoon chili powder: Provides warmth without overwhelming heat
• 1/2 teaspoon smoked paprika: This is the secret ingredient that makes people ask whats different
• 1/4 teaspoon cayenne pepper: Optional, but nice if you want a background heat
• 400 g (14 oz) canned chopped tomatoes: Look for good quality tomatoes—cheaper brands can be watery
• 200 g (7 oz) canned kidney beans, drained and rinsed: Rinse thoroughly to remove the canned taste
• Salt and black pepper: Taste and adjust—the cheese will add saltiness too
• 600 g (1.3 lbs) frozen French fries: Thicker fries hold up better under all those toppings
• Vegetable oil: For frying or baking according to your preference
• 150 g (1 1/2 cups) shredded cheddar cheese: Sharp cheddar gives the best flavor punch
• 2 spring onions, thinly sliced: Fresh onion adds brightness against the rich chili
• 1 tablespoon chopped fresh cilantro or parsley: Use whichever herb you prefer—or both
• Sour cream: The cool creaminess cuts through the spice beautifully

Instructions

Build the chili base:

Heat olive oil in a medium saucepan over medium heat. Add onion and cook until soft and translucent, about 3–4 minutes. Stir in garlic and cook for just 30 seconds until fragrant.

Brown the beef:

Add ground beef to the pan, breaking it up with a wooden spoon. Cook until fully browned, about 5 minutes, letting it develop some caramelized bits.

Add the spices:

Stir in tomato paste, cumin, chili powder, smoked paprika, and cayenne if using. Cook for 1 minute, stirring constantly, until the spices bloom and become fragrant.

Simmer the chili:

Pour in chopped tomatoes and kidney beans. Season with salt and pepper, bring to a simmer, then reduce heat. Cook uncovered for 20–25 minutes until thickened, stirring occasionally.

Crisp the fries:

While chili simmers, cook fries according to package instructions until golden and crisp. This is the time to get them extra crispy since they'll soften under the chili.

Preheat for melting:

Preheat your oven to 200°C (400°F). You want it hot enough to melt the cheese quickly without making everything soggy.

Assemble the masterpiece:

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

Melt it all together:

Bake for 5–7 minutes until the cheese is melted, bubbly, and starting to brown in spots. Watch closely so it doesnt burn.

Finish and serve:

Remove from oven and immediately garnish with spring onions and fresh herbs. Serve hot with sour cream on the side while the cheese is still stretchy.

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My daughter now requests these for her birthday dinner every year instead of cake. Some traditions just make sense.

Making It Your Own

Once I accidentally grabbed pepper jack cheese instead of cheddar and it became the new family favorite. Small substitutions like that can completely transform the dish while keeping the soul of it intact.

Timing Everything Right

The trick is having everything hot and ready at the same moment. I start the chili first, then pop the fries in during the last 10 minutes of simmering so they finish together.

Serving Strategy

These are meant to be shared immediately, not set out to cool. Set up a toppings station and let people customize their own portions.

• Line your baking sheet with parchment paper for easier cleanup
• Extra chili freezes beautifully for next time
• Have napkins ready—this is hands-on food

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Best eaten with good friends and absolutely no shame about second helpings.

Recipe FAQs

→ Can I make these fries vegetarian?

Yes, substitute the ground beef with plant-based mince or add extra beans and corn for protein. The chili remains flavorful with the same spices and tomato base.

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

Bake frozen fries according to package directions until golden and crisp, or fry fresh-cut potatoes twice—once at lower heat to cook through, then at higher heat for crunchiness.

→ Can I prepare the chili ahead of time?

Absolutely. The chili actually develops deeper flavor when made 1-2 days in advance and refrigerated. Reheat gently before assembling with the fries.

→ What other cheeses work well?

Monterey Jack melts beautifully, while pepper jack adds extra heat. A blend of cheddar and Jack creates excellent flavor and texture.

→ How can I add more heat?

Increase cayenne pepper, add diced jalapeños to the chili, or drizzle hot sauce over the finished dish. Hot sauce on the side lets everyone control their spice level.

→ Can I use fresh fries instead of frozen?

Yes, fresh-cut fries work great. Soak cut potatoes in cold water for 30 minutes, dry thoroughly, then fry or bake until crispy before topping with chili.