Chili Cheese Fries Recipe

Prep potatoes

Wash and peel the potatoes if desired. Cut each potato into 1/3"–1/2" thick sticks for restaurant-style fries. Place cut fries into a large bowl of cold water and soak for at least 20 minutes (or up to 2 hours) to remove excess starch.

After soaking, drain the potatoes and rinse under cold water until water runs clear. Pat fries thoroughly dry with clean kitchen towels or paper towels.

Toss the dried fries with the cornstarch, salt, pepper, and paprika to coat evenly. This improves crispness and flavor.

Heat 2 to 3 cups of vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Fry the potatoes in batches for 4–5 minutes until soft but not browned (blanching). Remove with a slotted spoon and drain on a wire rack or paper towels.

Increase oil temperature to 375°F (190°C). Return fries to hot oil in batches and fry 2–3 minutes more until golden-brown and crisp. Drain well on paper towels and immediately season with a pinch of salt.

Warm a medium skillet over medium heat and add the olive oil. Add the diced onion and cook 3–4 minutes until softened and translucent.

Add the ground beef and cook, breaking it up with a spatula, until browned and no longer pink, about 5–6 minutes. Drain excess fat if needed.

Stir in the minced garlic and cook 30 seconds until fragrant. Add the chili powder, ground cumin, smoked paprika, brown sugar, salt, and black pepper; cook 30–60 seconds to bloom the spices.

Add the tomato sauce, beef broth, and drained kidney beans. Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer uncovered 10–12 minutes to thicken slightly. Taste and adjust seasoning as needed.

Preheat the oven to 350°F (175°C). Spread the hot fries in an even layer on a rimmed baking sheet or oven-safe platter.

Spoon the hot chili evenly over the fries, trying to distribute meat and beans across the surface.

Sprinkle the shredded cheddar cheese over the chili-covered fries. Place the tray in the oven or under a broiler set to medium-high for 2–4 minutes until cheese is melted and bubbly. Watch closely if broiling to prevent burning.

Remove from oven. Garnish with sliced green onions, pickled jalapeños, and dollops of sour cream. Serve immediately while hot and crispy.