Chili Cheese Fries Recipe

In a large pot over medium-high heat, brown the ground beef until fully cooked, breaking it apart as it cooks.

Drain excess fat.

Add diced onion and minced garlic; cook until the onion is translucent, about 3-5 minutes.

Stir in chili powder, cumin, and smoked paprika; cook 1 minute to bloom the spices.

Pour in beef broth and tomato sauce; bring to a simmer.

Add kidney beans, salt, and pepper; reduce heat to low and simmer uncovered for 20-25 minutes, stirring occasionally, until chili thickens.

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

If using fresh potatoes: wash, cut into fries, soak in cold water 20 minutes, then pat dry.

Toss potatoes with olive oil and salt. Arrange in a single layer on the baking sheet.

Bake fries for 25-30 minutes, flipping halfway, until crisp and golden.

If using frozen fries, spread on sheet, bake according to package directions until hot and crispy.

Keep fries warm while chili finishes.

Spread a generous layer of hot chili over the cooked fries.

Sprinkle shredded cheddar evenly over the chili.

Return to the oven or broiler for 2-3 minutes until cheese melts.

Garnish with sliced green onions and serve immediately.