Chili Cheese Curly Fries Recipe

Preheat oven to 425°F (220°C) or preheat an air fryer to 400°F (204°C). If frying in a skillet, heat 1/4 inch oil over medium-high heat to 350°F (175°C).

Spread the frozen curly fries in a single layer on a rimmed baking sheet. Drizzle with 2 tablespoons vegetable oil and toss to coat evenly; sprinkle with 1 teaspoon kosher salt. For air fryer, place in basket in a single layer (cook in batches if needed) and lightly spray or toss with oil.

Bake for 20–25 minutes, flipping halfway, until golden and crisp. If using an air fryer, cook 12–16 minutes, shaking basket once or twice. If shallow frying, cook in batches 3–4 minutes per side until crisp, then drain on paper towels and season lightly with salt.

Keep fries warm on the baking sheet in a low oven (200°F / 95°C) while you finish the chili and assemble.

While fries cook, heat a large skillet over medium-high heat. Add the ground beef and break up with a spoon. Cook until browned, about 5–7 minutes.

Push beef to the side and add the chopped onion. Reduce heat to medium and cook until onion is softened and translucent, about 3–4 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Stir the beef and onions together and add 1 cup tomato sauce and 1/2 cup beef broth. Stir to combine and scrape up any brown bits from the pan.

Add the spices: 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 1 teaspoon brown sugar, 1 teaspoon worcestershire sauce, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir well and bring to a gentle simmer.

Reduce heat to low and simmer uncovered for 8–12 minutes to thicken, stirring occasionally. If using beans, stir in 1/2 cup drained kidney beans in the last 3 minutes to heat through. Taste and adjust seasoning (add a pinch more salt or a squeeze of lime if desired).

If chili seems too thin, simmer a few minutes longer; if too thick, add a splash of broth or water to reach a spoonable consistency suitable for topping fries.

Arrange warm curly fries on a large oven-safe platter or individual plates in an even layer.

Ladle hot chili evenly over the fries, using about half to three-quarters of the chili so fries stay somewhat crisp (use remaining chili for seconds).

Sprinkle 1 cup shredded sharp cheddar and 1/2 cup shredded Monterey Jack evenly over the chili-topped fries.

Place the platter under a broiler set to high for 1–2 minutes, watching carefully, until cheese is melted and bubbly. Alternatively, return to a 425°F (220°C) oven for 3–5 minutes until cheese melts.

Remove from oven/broiler. Garnish with sliced green onions and pickled jalapeños. Serve immediately with dollops of sour cream on the side as desired.