Chili Cheese Fries Recipe

Cut potatoes into 1/4- to 1/2-inch matchstick fries. Rinse well under cold water until water runs clear to remove excess starch.

Soak cut potatoes in cold water for 30 minutes (or up to 2 hours) to improve crispiness. Drain and pat completely dry with clean kitchen towels.

If using cornstarch: toss the dried fries lightly with 1 tablespoon cornstarch and a pinch of salt and pepper until evenly coated.

For frying: heat vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Fry potatoes in batches 3–4 minutes until soft but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry again in batches until golden and crisp, about 2–3 minutes. Drain on a rack or paper towels, season immediately with kosher salt and pepper.

For oven method: toss fries with 1–2 tablespoons oil, spread in a single layer on baking sheets, bake at 425°F (220°C) for 25–35 minutes, flipping once, until golden and crisp. Season with salt and pepper.

Heat 1 teaspoon oil in a medium skillet over medium-high heat. Add the diced onion and sauté 3–4 minutes until translucent.

Add minced garlic and cook 30 seconds until fragrant. Add ground beef and cook, breaking up with a spoon, until browned and no longer pink, about 6–8 minutes. Drain excess fat if necessary, leaving a little for flavor.

Stir in tomato paste and cook 1–2 minutes to deepen flavor. Add crushed tomatoes and beef broth, stirring to combine.

Season with chili powder, cumin, paprika, Worcestershire, brown sugar, salt, and pepper. Reduce heat to low and simmer gently, uncovered, for 15–20 minutes to thicken and develop flavors. If using beans, stir them in during the last 5 minutes to heat through.

Taste and adjust seasoning. Keep warm until assembly.

In a small saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook, whisking, for 1–2 minutes to make a blond roux—do not let it brown.

Slowly whisk in 3 oz cold beer until smooth, then whisk in 1/2 cup whole milk. Continue to whisk and bring to a gentle simmer until slightly thickened, about 2–3 minutes.

Lower heat to low. Remove the pan from direct heat and add 1 1/2 cups grated sharp cheddar in small handfuls, stirring until melted and smooth. Add 2 tablespoons softened cream cheese and whisk until incorporated.

Stir in Dijon mustard, 1/2 teaspoon Worcestershire sauce, hot sauce (if using), salt, and pepper. If sauce is too thick, whisk in 1–2 tablespoons more milk. Keep warm over very low heat or transfer to a small thermos or heatproof bowl; stir occasionally to prevent skinning.

Arrange a generous layer of hot fries on a large platter or individual plates.

Spoon hot house chili evenly over the fries, using as much as desired (about 1/2 to 3/4 cup per serving).

Ladle warm beer cheese sauce over the chili-covered fries, enough to coat and drizzle (about 1/3 to 1/2 cup per serving).

Sprinkle 1 cup shredded cheddar or Mexican blend evenly over the top while cheese sauce is still hot so the shredded cheese melts slightly.

Finish with sliced green onions, pickled jalapeños and chopped cilantro if using. Serve immediately so fries remain crisp under the toppings.