Brisket Chili Cheese Fries Recipe

Prepare aromatics

Heat 1 tablespoon vegetable oil in a large skillet or medium pot over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5–7 minutes. Add the diced green pepper and cook 3 more minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant.

Build chili base

Add 2 tablespoons tomato paste to the pot and cook, stirring, 1–2 minutes to deepen flavor. Pour in the canned diced tomatoes (with juices) and 1 cup beef broth, scraping up any brown bits from the bottom of the pan.

Season

Stir in chili powder (2 tsp), ground cumin (1 tsp), smoked paprika (1 tsp), brown sugar (1 tsp), Worcestershire sauce (1 tsp), salt (1 tsp), black pepper (1/2 tsp), and minced chipotle in adobo if using (1 tsp). Taste and adjust salt or heat as desired.

Add brisket and simmer

Add the chopped or shredded cooked brisket (2 cups) and the drained kidney beans (1 cup) if using. Bring mixture to a gentle simmer, reduce heat to low, and simmer, uncovered, 15–20 minutes to allow flavors to meld and sauce to thicken. Stir occasionally; add up to 1/4 cup extra beef broth or water if it becomes too thick.

Finish

Adjust seasoning, adding more salt, chili powder, or a pinch of sugar if needed. Remove from heat and keep warm until ready to assemble the fries.

Cook fries according to package instructions for best crispness, or prepare homemade fries: toss 1 lb fries with 1 tablespoon oil and spread in a single layer on a sheet pan. Bake at 425°F (220°C) for 20–30 minutes, flipping halfway, until golden and crisp. If using an air fryer, cook 18–22 minutes at 400°F (200°C), shaking basket occasionally. If deep-frying, heat oil to 350°F (175°C) and fry until golden, 3–5 minutes. Season immediately with 1/2 teaspoon salt.

Place the cooked fries on a large oven-safe platter or individual serving plates in a single layer. Spoon the hot brisket chili evenly over the fries, using 1/3–1/2 cup chili per serving (adjust to preference).

Evenly sprinkle shredded cheddar (1.5 cups) and shredded Monterey Jack (1 cup) over the chili-covered fries. For gooey cheese, place the platter under a broiler for 2–3 minutes or into a 400°F (200°C) oven for 5–7 minutes, watching closely, until cheese is melted and bubbling.

Remove from oven. Dollop sour cream (about 2 tablespoons per serving) over the top, scatter sliced green onions, and add pickled jalapeños if desired.

Serve immediately while hot. Provide extra lime wedges, hot sauce, or chopped cilantro if desired.