Chili Cheese Fries Recipe

Cut the scrubbed russet potatoes into 1/4- to 1/2-inch thick fries, keeping the skin on. Rinse cut fries under cold water until water runs clear to remove excess starch.

Soak the rinsed fries in a bowl of cold water for at least 30 minutes (or up to 2 hours) to improve crispness. Drain and pat completely dry with paper towels.

Heat 2 cups 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. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain.

Increase oil temperature to 375°F (190°C). Fry the par-cooked fries in batches again for 2–3 minutes until golden brown and crispy. Drain on paper towels and immediately season with 1 tsp salt and 1/2 tsp black pepper.

Heat 1 tsp vegetable oil in a medium saucepan over medium heat. Add the diced onion and cook 4–5 minutes until softened and translucent.

Add the minced garlic and cook 30 seconds until fragrant. Increase heat to medium-high and add the ground beef. Break the beef up with a spoon and cook until browned, about 5–7 minutes. Drain excess fat if necessary.

Stir in chili powder, cumin, smoked paprika, brown sugar, salt, and black pepper. Cook for 1 minute to bloom the spices.

Add diced tomatoes, tomato sauce, beef broth, and drained kidney beans. Bring mixture to a gentle simmer, reduce heat to low, and simmer uncovered for 15–20 minutes to thicken, stirring occasionally. Taste and adjust seasoning.

In a small saucepan over medium heat, melt 1 tbsp butter. Whisk in 1 tbsp flour and cook 30–60 seconds to make a roux without letting it brown.

Gradually whisk in 1/2 cup whole milk until smooth. Continue to cook and whisk until the mixture thickens slightly, about 2–3 minutes.

Lower heat to low and add the shredded cheddar a handful at a time, stirring until melted and smooth. Stir in softened cream cheese until combined.

Season the cheese sauce with 1/4 tsp mustard, 1/8 tsp cayenne, and 1/4 tsp salt. Keep warm over the lowest heat, stirring occasionally. If sauce becomes too thick, whisk in a tablespoon of milk to loosen.

Place a generous portion of hot skin-on fries on a serving platter or individual plates.

Ladle warm beef & bean chili evenly over the fries, using about half to three-quarters of the chili depending on preference.

Drizzle or spoon the warm nacho cheese sauce over the chili-topped fries.

Spoon 1/2 cup fresh pico de gallo salsa across the top.

Add a dollop (about 1/4 cup) of sour cream in the center and sprinkle chopped cilantro and pickled jalapeños if using.

Serve immediately while fries are hot and cheese is melty.