Chili Cheese Fry Recipe

Prep potatoes

Wash and peel the potatoes if desired. Cut each potato into 1/4- to 1/3-inch sticks for classic fries. Rinse the cut fries under cold water until water runs clear to remove excess starch, then pat completely dry with a clean kitchen towel or paper towels.

Heat oil

Pour about 3 cups vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1-1.5 inches. Heat the oil over medium-high until it reaches 325°F (use a thermometer) or until a small piece of potato sizzles gently when added.

First fry (blanch)

Working in batches, fry the dried potato sticks for 3–4 minutes until just starting to turn opaque and very lightly golden but not browned. Remove with a slotted spoon and drain on a paper towel-lined tray. Let cool 10 minutes. This step cooks the interior and prepares fries for crisping.

Second fry (crisp)

Raise oil temperature to 375°F. Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Remove to a rack or paper towels and immediately season with 1 tsp kosher salt and 1/2 tsp black pepper, tossing gently to evenly coat. Keep fries warm in a low oven (200°F) on a baking sheet while finishing chili.

Cook aromatics & brown beef

Heat 1 tsp vegetable oil in a medium skillet over medium heat. Add the finely chopped onion and sauté 3–4 minutes until softened and translucent. Add minced garlic and cook 30 seconds until fragrant. Add the ground beef, breaking it up with a spoon, and cook until no pink remains, about 5–6 minutes.

Build chili

Drain any excess fat if necessary. Stir in tomato paste and cook 1 minute. Add tomato sauce, beef broth, chili powder, ground cumin, smoked paprika, Worcestershire sauce, 3/4 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered 10–12 minutes to thicken, stirring occasionally. Taste and adjust seasoning.

Finish chili

If chili seems too thick, add up to 2 tbsp more beef broth to reach a spoonable but not runny consistency (it should coat the back of a spoon). Keep warm over the lowest heat setting or transfer to a small pot in a warm oven while assembling fries.

Assemble

Divide the fries between two plates or one large platter. Spoon the hot chili evenly over the fries (about half a cup per serving).

Cheese melt

Scatter the shredded cheddar evenly over the chili-covered fries. Place the plates briefly under a broiler set to high (about 6 inches from heat) for 1–2 minutes, watching closely, until the cheese melts and bubbles. Alternatively, cover with a lid for 1–2 minutes to let residual heat melt the cheese.

Garnish & serve

Top with sliced green onions and pickled jalapeños if using. Add dollops of sour cream as desired. Serve immediately while fries are hot and cheese is melty.