Chili Cheese Fries Recipe

Prep potatoes

Wash and scrub the potatoes. Cut each potato into 1/4-1/2 inch sticks for classic fries. Place cut fries in a large bowl of cold water and soak 20–30 minutes (or up to 2 hours in refrigerator) to remove excess starch.

Dry fries

Drain the soaked fries and pat thoroughly dry with clean kitchen towels or paper towels. Removing moisture helps get crisp fries and avoids oil splatter.

First fry (blanch)

Heat 2 cups vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Working in batches, fry the potatoes for 3–4 minutes until they are pale and just starting to soften but not browned. Remove with a slotted spoon to a wire rack or paper towels. Let rest 10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden and crisp. Drain on paper towels, then immediately season with 1 tsp salt and 1/2 tsp black pepper while hot. Keep warm in a single layer in a low oven (200°F / 95°C) if making ahead.

Cook aromatics

Heat 1 tablespoon olive oil in a 10-inch skillet or saucepan over medium heat. Add the diced small onion and cook 3–4 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

Brown beef

Add 1 lb ground beef to the pan. Break it up with a spoon and cook until no longer pink, about 5–7 minutes. Drain excess fat if necessary, leaving a little for flavor.

Simmer chili

Stir in 1 cup tomato sauce, 1/2 cup beef broth, 1 tablespoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon brown sugar, 3/4 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer, reduce heat to low, and cook 10–12 minutes uncovered until slightly thickened. Taste and adjust seasoning. Keep warm until assembly.

Portion fries onto plates or a large shared platter while still hot.

Spoon generous ladles (about 1/2 to 3/4 cup) of hot beef chili over each pile of fries, spreading to cover evenly.

Sprinkle 1 cup shredded sharp cheddar cheese evenly over the chili so it melts from the heat. If desired, place under a broiler for 1–2 minutes to melt and lightly brown the cheese—watch carefully to avoid burning.

Finish with diced onion (about 1/4 cup), optional chopped cilantro and pickled jalapeños to taste. Serve immediately so fries remain crisp and cheese is gooey.