Chili Cheese Fries Recipe

Prepare potatoes

Wash and peel (optional) the russet potatoes. Cut into 1/4- to 1/2-inch sticks for classic fries. Rinse the cut fries under cold water until the water runs clear to remove excess starch.

Dry the fries thoroughly using a clean kitchen towel or paper towels. Removing moisture prevents oil splatter and helps achieve crispness.

Heat oil: In a heavy pot or deep fryer, heat vegetable oil to 325°F (160°C) for the first blanch. If you don't have a thermometer, heat until a small piece of bread sizzles gently but does not brown quickly.

Blanch fries: Working in batches to avoid crowding, fry the potatoes for 3–4 minutes until soft but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels.

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches again for 2–3 minutes until golden brown and crisp. Drain on paper towels and immediately season with kosher salt and black pepper.

Heat 1 tablespoon vegetable oil in a medium skillet or saucepan over medium heat. Add the diced yellow onion and cook until translucent, about 4–5 minutes.

Add the minced garlic and cook for 30–45 seconds until fragrant, stirring frequently so it does not burn.

Add the ground beef to the pan. Break it up with a spoon and cook until browned, about 6–8 minutes. Drain excess fat if there's a large amount, leaving a little for flavor.

Stir in 2 tablespoons tomato paste and cook 1 minute to caramelize slightly. Add chili powder, ground cumin, smoked paprika, brown sugar, kosher salt, and black pepper. Stir to coat the meat and toast the spices for 30–60 seconds.

Pour in crushed tomatoes and 1/2 cup beef broth. Stir to combine, bring to a gentle simmer, then reduce heat to low. Simmer uncovered for 12–15 minutes to thicken, stirring occasionally. Taste and adjust seasoning if needed.

Preheat oven broiler (optional): If you want the cheese melted and slightly bubbly, preheat the broiler on high and position an oven rack 6–8 inches from the element.

Arrange fries on an oven-safe platter or a serving plate: Spread fries into an even layer, leaving some gaps so chili can nestle in.

Spoon hot homemade chili over the fries, distributing evenly. Use about half to three-quarters of the chili depending on how saucy you prefer the dish.

Sprinkle shredded sharp cheddar evenly over the chili-covered fries.

Melt cheese: Place the platter under the broiler 1–2 minutes until cheese is melted and bubbling, or alternatively, cover with a lid over low heat on the stovetop until cheese melts.

Top the melted cheese with sliced pickled jalapeños and thinly sliced green onions. Add dollops of sour cream if using.

Serve immediately while hot, with extra pickled jalapeños on the side.