Chili Cheese Fries Recipe

prep potatoes

Wash and peel (optional) the russet potatoes. Cut into 1/4- to 1/2-inch matchstick fries. Place cut potatoes in a large bowl of cold water and soak 20–30 minutes to remove starch. Drain and rinse, then pat very dry with clean towels.

optional cornstarch toss

If using cornstarch for extra crispiness, toss the dried potato sticks with 1 tablespoon cornstarch until evenly coated, shaking off excess.

fry (shallow or deep)

Heat 2 cups vegetable oil in a heavy skillet or deep pot to 325°F (moderate) for first blanch. Fry fries in batches until opaque and just beginning to turn lightly golden, about 3–4 minutes per batch. Remove to a paper towel-lined tray and let rest 3–5 minutes. Increase oil temperature to 375°F for final crisping. Return fries in small batches and fry 1–2 minutes until golden and crisp. Drain on paper towels, immediately season with 1 tsp kosher salt and 1/4 tsp black pepper. (If you prefer oven fries: toss fries with 1 tbsp oil, spread on a single layer on a rimmed baking sheet and bake at 425°F for 25–30 minutes, turning once.)

brown beef

In a medium nonstick skillet over medium-high heat, add the ground beef and break it up with a spatula. Cook until no longer pink, about 4–5 minutes. Drain excess fat, leaving about 1 teaspoon in the pan for flavor.

sauté aromatics

Add the diced onion to the beef and cook 2–3 minutes until softened. Stir in the minced garlic and cook 30 seconds until fragrant.

build chili

Stir in 1/2 cup tomato sauce and 1/4 cup beef broth. Add chili powder, ground cumin, smoked paprika, brown sugar, Worcestershire sauce, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer on low for 6–8 minutes to thicken slightly and allow flavors to meld. If using beans, stir in 1/4 cup drained beans in the last 2 minutes to heat through.

adjust seasoning

Taste and adjust salt, chili powder, or a pinch of sugar as needed. Keep chili warm over the lowest heat while finishing fries.

Portion the hot fries onto a serving plate or shallow bowl (this recipe makes enough for about 2–3 appetizer servings or 1 hearty main).

Ladle the warm beef chili evenly over the fries, using about half to three-quarters of the chili depending on preference.

Sprinkle 3/4 cup shredded cheddar cheese evenly over the hot chili and fries so the heat melts the cheese. For faster melting, place under a broiler for 30–60 seconds until cheese bubbles (watch carefully) or cover the plate for 1–2 minutes to trap heat.

Garnish with sliced green onions, pickled jalapeños if desired, and dollops of sour cream. Serve immediately while hot and crisp.