Chili Fries Recipe

Prep potatoes

Preheat oven to 425°F (220°C). Wash and scrub the potatoes. Cut each potato into 8 wedges (halve lengthwise, then each half into 4). Pat dry with a towel.

Season and roast

In a large bowl toss the potato wedges with olive oil, paprika, garlic powder, onion powder, kosher salt, and black pepper until evenly coated. Arrange wedges in a single layer on a rimmed baking sheet lined with parchment, skin-side down if possible. Roast for 30–35 minutes, flipping once halfway, until golden brown and crisp at edges. Remove from oven and keep warm.

Cook aromatics

While potatoes roast, finely chop the onion and mince the garlic. Heat 1 tsp vegetable oil in a medium skillet over medium-high heat. Add onion and cook 3–4 minutes until translucent. Add garlic and cook 30 seconds until fragrant.

Brown beef

Add ground beef to the skillet. Break it up with a spoon and cook 5–7 minutes until browned. Drain excess fat if needed, leaving a little for flavor.

Simmer chili

Stir in tomato paste, chili powder, ground cumin, smoked paprika, brown sugar, salt, and black pepper. Cook 1 minute to bloom spices. Add tomato sauce and beef broth, stir to combine, then reduce heat to low and simmer 8–10 minutes, stirring occasionally, until slightly thickened. Fold in drained kidney beans and simmer 2 more minutes to heat through. Taste and adjust seasoning.

To serve, divide the roasted potato wedges between 2 plates (servings). Spoon the hot chili evenly over the wedges.

If adding cheese: sprinkle shredded cheddar over the chili-topped fries. Place plates under a broiler or use a kitchen torch for 1–2 minutes until cheese melts and bubbles (watch closely).

Garnish with sliced green onions, a dollop of sour cream, and a dash of hot sauce if desired. Serve immediately.