Chili Fries Recipe

Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Prepare potatoes

Wash and dry 4 russet potatoes. Cut into evenly sized fries about 1/4 inch thick.

Parboil/soak and dry

Rinse cut fries in cold water, then pat completely dry. Optional: soak 15–30 minutes to reduce starch for crisper fries; drain and dry again.

Season fries

In a large bowl, toss the fries with 2 tablespoons olive oil, 1 teaspoon chili powder, 0.5 teaspoon paprika, 0.5 teaspoon garlic powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper until evenly coated.

Bake fries

Spread fries in a single layer on the lined sheet. Bake 25–30 minutes, flipping halfway, until crisp and golden.

Brown meat

In a large pot, brown 1 lb ground beef over medium-high heat, breaking it up as it cooks.

Sauté aromatics

Add 1 diced yellow onion and 2 minced garlic cloves; cook until softened, about 3–4 minutes.

Add spices

Stir in 2 tablespoons chili powder, 1 teaspoon cumin, 0.5 teaspoon paprika, 0.5 teaspoon salt, and 0.25 teaspoon black pepper; cook 1 minute until fragrant.

Add tomatoes and beans

Pour in 1 can crushed tomatoes and 1 can kidney beans (drained and rinsed); add 1 cup beef broth; stir to combine.

Simmer

Reduce heat to low and simmer uncovered for 25–35 minutes, stirring occasionally, until chili thickens and flavors meld. Adjust salt to taste.

Optional enrich

If desired, stir in 1 tablespoon tomato paste and simmer 5 minutes more for deeper flavor.

Plate and top

Divide hot, crispy fries among serving plates. Ladle chili over the fries to form a generous layer.

Finish

Optional toppings: shredded cheese, sour cream, jalapeños, or chopped cilantro. Serve immediately.