Chili Cheese Fries Recipe

Prep Potatoes

Wash and scrub potatoes. Cut each potato into 6–8 wedges (quarter lengthwise then cut each quarter into 1–2 wedges depending on size). Pat dry thoroughly with paper towels—dry potatoes crisp better.

Toss wedges in a large bowl with 1 cup vegetable oil, 1 tablespoon salt, 1 teaspoon black pepper, 1 teaspoon paprika, and 1/2 teaspoon garlic powder until evenly coated. If you prefer less oil, use 3 tablespoons oil and roast at higher temperature per next step.

To fry: heat 2 inches of oil in a heavy pot to 350°F (175°C). Fry wedges in batches 4–6 minutes until golden and crisp. Drain on paper towels and season lightly with additional salt while hot. To roast: preheat oven to 425°F (220°C). Spread wedges in a single layer on a rimmed baking sheet lined with parchment. Roast 30–40 minutes, flipping once, until golden and crisp.

Heat 1 teaspoon vegetable oil in a large skillet or medium saucepan over medium heat. Add the chopped onion and sauté 4–5 minutes until translucent.

Add the minced garlic and cook 30 seconds until fragrant. Add 1 pound ground beef and increase heat to medium-high; cook, breaking meat up with a spoon, until browned and no longer pink, about 6–8 minutes. Drain excess fat if desired.

Stir in 2 tablespoons tomato paste and cook 1 minute. Add 15 oz tomato sauce and 1/2 cup beef broth; stir to combine.

Season with 2 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon brown sugar. Stir well and bring to a gentle simmer.

Add 1 cup drained beans if using. Reduce heat to low and simmer uncovered 12–15 minutes to thicken, stirring occasionally. Adjust seasoning to taste. If chili becomes too thick, add up to 1/4 cup additional broth or water.

Arrange a layer of hot fries on a large ovenproof platter or individual plates.

Spoon hot chili over the fries, distributing evenly.

Scatter 2 cups shredded cheddar evenly over the chili-covered fries.

Optional: place under a broiler for 1–2 minutes until cheese melts and bubbles—watch closely to avoid burning. Alternatively, cover and let residual heat melt the cheese for 2–3 minutes.

Top with dollops of 1/2 cup sour cream, sliced green onions, and pickled jalapeños to taste. Serve immediately.