Chili Cheese Fries Recipe

Prep and soak

Cut potatoes into 1/4- to 1/3-inch fries. Place cut fries in a large bowl of cold water and soak for 20–30 minutes to remove excess starch; this yields crisper fries. Drain and rinse, then pat very dry with kitchen towels.

First fry (blanch)

Heat 1 to 1 1/2 inches of oil in a heavy pot or deep fryer to 300°F (150°C). Working in batches, fry the dried potatoes for 4–5 minutes until soft but not browned. Remove to a paper towel–lined tray and let cool. Keep oil at temperature.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches 2–3 minutes until golden and crisp. Transfer to a paper towel–lined tray, season immediately with kosher salt and black pepper, and keep warm in a single layer on a baking sheet in a 200°F (95°C) oven if making ahead.

Brown the beef

Heat 1 teaspoon vegetable oil in a medium saucepan or skillet over medium-high heat. Add the ground beef and cook, breaking up with a spoon, until browned and no longer pink, about 6–8 minutes. Drain excess fat if desired, leaving a little for flavor.

Sauté aromatics

Add diced onion to the beef and cook 4–5 minutes until softened. Add minced garlic and cook 30–60 seconds until fragrant.

Build the chili

Stir in tomato paste and cook 1 minute. Add tomato sauce, beef stock (or water), chili powder, cumin, smoked paprika, oregano, brown sugar, and Worcestershire sauce. Stir to combine and bring to a gentle simmer.

Simmer

Reduce heat to low and simmer uncovered 15–20 minutes, stirring occasionally, until the chili thickens slightly. If using kidney beans, stir them in during the last 5 minutes to heat through. Taste and adjust salt and pepper.

Warm and portion fries: Place a generous portion of hot fries on each plate or serving tray.

Ladle chili over fries: Spoon 1/2 to 3/4 cup of the house chili over the fries, covering evenly. Use more or less to taste.

Add cheese and melt: Sprinkle 3/4 to 1 cup shredded cheddar over the hot chili so it begins to melt. For fully melted cheese, place loaded fries under a broiler for 1–2 minutes or in a 400°F (205°C) oven for 3–4 minutes—watch closely to avoid burning.

Finish with toppings: Scatter diced red onion over the cheese, dollop sour cream (about 2 tablespoons per serving) on top or to the side, and sprinkle chopped chives. Offer hot sauce at the table.

Serve immediately: Chili cheese fries are best hot and fresh—serve right away so fries remain crisp where not drenched by chili.