Key Takeaways:
- Restaurant-quality crispy fries topped with hearty homemade beef chili
- Ready in 45 minutes using fresh or frozen fries
- Customizable toppings and spice levels
- Perfect game day snack or comfort food meal
Why Make These Chili Cheese Fries?
Skip the drive-thru and create this classic comfort food at home. These chili cheese fries feature crispy potatoes smothered in meaty homemade chili and melty cheddar cheese. Perfect for game day or whenever you need a satisfying meal.
Equipment Needed
- Large baking sheet
- Medium saucepan
- Colander
- Sharp knife
- Measuring cups and spoons
Ingredients
For the Fries:
- 2 lbs russet potatoes (or frozen french fries)
- 2 tablespoons vegetable oil
- 1 teaspoon salt
For the Chili:
- 1 lb ground beef (80/20)
- 1 cup diced onion
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- Salt and pepper to taste
For Topping:
- 2 cups shredded sharp cheddar cheese
- Optional: diced onions, jalapeños, sour cream
Step-by-Step Instructions
Preparation (10 minutes)
- Set your oven rack to the middle position and preheat to 425°F
- If using fresh potatoes:
- Scrub potatoes clean under cool running water
- Cut potatoes in half lengthwise
- Place cut-side down and slice into 1/2-inch planks
- Stack planks and cut into 1/2-inch strips
- Place cut fries in a large bowl of cold water
- Let soak 30 minutes (this removes excess starch)
- Drain in colander and rinse with fresh water
- Spread on clean kitchen towels
- Pat completely dry with paper towels (moisture = soggy fries)
Make the Chili (20 minutes)
- Place saucepan on stove over medium heat
- Add ground beef:
- Break meat into small chunks as it goes in
- Stir occasionally with wooden spoon
- Cook until no pink remains (5-7 minutes)
- Drain excess fat using colander, return meat to pan
- Add diced onions:
- Stir to combine with meat
- Cook until onions turn translucent (3-4 minutes)
- Add seasonings:
- Measure spices directly into pan
- Stir constantly for 1 minute to prevent burning
- Add wet ingredients:
- Pour in diced tomatoes with their juice
- Add tomato sauce
- Stir to combine everything
- Simmer and finish:
- Reduce heat to medium-low
- Let bubble gently for 15-20 minutes
- Stir every 5 minutes to prevent sticking
- Chili is ready when it’s thickened
- Taste and add salt/pepper as needed
Cook the Fries (25 minutes)
- Prepare the fries:
- Line baking sheet with parchment paper
- Place dried fries in large bowl
- Drizzle with oil
- Sprinkle with salt
- Toss with hands until evenly coated
- Arrange for baking:
- Spread fries on baking sheet
- Keep single layer – no overlapping
- Leave space between fries
- Bake in stages:
- Place in preheated oven
- Set timer for 10 minutes
- Remove and flip each fry
- Return to oven
- Bake 10-15 more minutes until golden
- Look for crispy edges and light brown color
For frozen fries:
- Follow package temperature/time
- Still use parchment-lined sheet
- Check 5 minutes before suggested time
Assembly (Final Steps)
- Prepare serving platter:
- Choose large, rimmed platter/dish
- Make sure it can hold all components
- Layer components while hot:
- Transfer hot fries to platter
- Spread into even layer
- Quickly ladle hot chili over fries
- Immediately sprinkle cheese on top
- Final touches:
- Let cheese melt 1-2 minutes
- Add any optional toppings
- Serve right away while hot
- Provide forks – these are messy!
Troubleshooting
- Soggy fries: Ensure fries are dry before baking
- Watery chili: Simmer longer to thicken
- Cheese not melting: Add while components are hot
Variations
- Use sweet potato fries
- Try turkey or vegetarian chili
- Experiment with cheese blends
- Add crispy bacon bits
Storage & Reheating
- Store components separately
- Refrigerate up to 3 days
- Reheat fries in oven at 375°F
- Microwave chili separately
Safety Notes
- Internal temperature of beef: 160°F
- Handle hot oil carefully
- Don’t leave perishables at room temperature
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
