Chili Cheese Fries Recipe

Wash and peel (optional) the potatoes. Cut each potato into 1/4- to 1/3-inch thick sticks for fries. Pat dry thoroughly with a clean kitchen towel or paper towels to remove surface moisture.

If you have time, place cut fries in a bowl of cold water and refrigerate for 30 minutes to remove excess starch. Drain and dry completely before frying.

Pour oil into a deep skillet or pot so it is about 2 inches deep. Heat oil over medium-high heat until it reaches 325°F (use a thermometer).

Fry the potatoes in two or three small batches for 3–4 minutes per batch, until pale golden and tender but not crisp. Remove with a slotted spoon and drain on paper towels.

Increase oil temperature to 375°F. Fry the par-cooked fries again in batches for 2–3 minutes, until deep golden and crisp. Drain on paper towels and immediately season with 1 tsp salt and 1/2 tsp black pepper while still hot.

While fries are resting or between frying steps, heat a medium skillet over medium heat. Add the ground beef and break it up with a spatula. Cook until browned, about 5–6 minutes.

Add the finely chopped onion to the beef and cook 3–4 minutes until softened. Stir in the minced garlic and cook 30 seconds until fragrant.

Pour in the tomato sauce and beef broth. Stir in chili powder, ground cumin, smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper, and the brown sugar (if using). Bring to a gentle simmer, reduce heat to low, and simmer 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning.

Preheat oven broiler or set oven to 425°F (if you prefer to melt cheese in the oven). Arrange the hot fries on an oven-safe platter or baking sheet in an even layer.

Spoon the warm chili evenly over the fries, distributing so most fries get some chili but not completely smothered.

Sprinkle the shredded cheddar and Monterey Jack cheeses over the chili-covered fries in an even layer.

Place under the broiler for 1–3 minutes, watching closely, until cheese is fully melted and bubbly. Or bake at 425°F for 5–7 minutes until cheese melts.

Remove from oven. Garnish with sliced pickled jalapeños and thinly sliced green onions. Dollop sour cream on top or serve on the side.