Save to Pinterest These chili cheese fries were born from a desperate Super Bowl Sunday years ago. My friends were coming over in an hour and I had nothing but frozen fries, ground beef, and a block of cheddar. That impromptu creation became the most requested snack at every gathering since.
Last winter my sister texted me at midnight craving these after a long shift at the hospital. I made a batch and we stood over the counter eating them straight from the baking sheet, steam rising between us as she talked about her day.
Ingredients
- 1 tablespoon olive oil: Creates the base for building all those chili flavors
- 1 small onion, finely chopped: Finely diced so it practically disappears into the chili
- 2 garlic cloves, minced: Fresh minced garlic makes all the difference
- 250 g (9 oz) ground beef: The foundation that makes everything feel substantial
- 1 tablespoon tomato paste: Concentrated umami that deepens the whole sauce
- 1 teaspoon ground cumin: Essential for that classic chili warmth
- 1 teaspoon chili powder: Builds the mild background heat
- 1/2 teaspoon smoked paprika: This is the secret ingredient that makes people ask what you did differently
- 1/4 teaspoon cayenne pepper: Optional but worth it if you like a little kick
- 400 g (14 oz) canned chopped tomatoes: The sauce base that brings everything together
- 200 g (7 oz) canned kidney beans, drained and rinsed: Rinse them well to avoid murky chili
- Salt and black pepper, to taste: Season generously as the chili reduces
- 600 g (1.3 lbs) frozen French fries: Thicker cuts hold up better under all that toppings weight
- Vegetable oil, for frying or baking: For getting those fries perfectly crisp
- 150 g (1 1/2 cups) shredded cheddar cheese: Shred it yourself if you can for better melting
- 2 spring onions, thinly sliced: Fresh bite against all the richness
- 1 tablespoon chopped fresh cilantro or parsley: Brightens everything up
- Sour cream, for serving: The cool contrast you did not know you needed
Instructions
- Build the chili base:
- Heat olive oil in a medium saucepan over medium heat until it shimmers slightly
- Cook the aromatics:
- Add onion and cook until soft and translucent, about 3 to 4 minutes, then stir in garlic for just 30 seconds until fragrant
- Brown the beef:
- Add ground beef and cook, breaking it up with a wooden spoon, until no pink remains, about 5 minutes
- Add the spices:
- Stir in tomato paste, cumin, chili powder, smoked paprika, and cayenne pepper and cook for 1 minute until the spices bloom and smell toasted
- Simmer the chili:
- Add chopped tomatoes and kidney beans, season with salt and pepper, then bring to a simmer, reduce heat, and cook uncovered for 20 to 25 minutes until thickened
- Crisp the fries:
- While the chili simmers, cook the French fries according to package instructions until golden and crisp
- Preheat the oven:
- Crank the oven to 200°C (400°F) for the final melt
- Assemble everything:
- 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 together:
- Bake for 5 to 7 minutes until the cheese is completely melted and starting to bubble in spots
- Finish and serve:
- Remove from oven and immediately scatter with spring onions and fresh cilantro or parsley, then serve hot with sour cream on the side
Save to Pinterest My friend Tom claims he fell in love with these at my Fourth of July party three years ago. He still texts me every time he attempts them at home, asking if he is missing something in his spice mix.
Making It Your Own
Ground turkey works surprisingly well here if you want something lighter. The key is compensating with extra smoked paprika to maintain that depth.
The Cheese Strategy
Mixing sharp cheddar with a bit of Monterey Jack creates the perfect pull. Sharp cheddar brings flavor while the Jack adds that gorgeous melt.
Serving Tips
These need to hit the table hot and stay that way. I learned this the hard way after one too many lukewarm batches.
- Use individual cast iron skillets for personal portions
- Keep extra sour cream within arms reach
- Napkins are non negotiable here
Save to Pinterest Some foods are just meant to be messy. These are definitely one of them.
Recipe Questions & Answers
- → Can I make these fries vegetarian?
Yes, simply replace the ground beef with plant-based mince, or add extra beans and corn for protein. The cooking time remains the same.
- → What type of cheese works best?
Sharp cheddar provides excellent flavor, but Monterey Jack or pepper jack work well too. The cheese should shred easily for even melting.
- → Can I prepare the chili ahead of time?
Absolutely. The chili can be made up to 3 days in advance and stored in the refrigerator. Reheat gently before assembling the fries.
- → How do I keep fries from getting soggy?
Ensure fries are fully cooked and crisp before topping. Serve immediately after baking, and don't overload with too much chili.
- → What other toppings can I add?
Jalapeños add heat, while diced tomatoes, avocado, or pickled red onions bring freshness. Hot sauce is perfect for spice lovers.