Chili Cheese Fries Recipe

Prep potatoes

Wash and scrub potatoes. Cut into 1/4- to 1/3-inch thick fries. Place cut fries in a large bowl of cold water and soak for 20–30 minutes to remove excess starch.

Dry and season

Drain the soaked fries and pat very dry with clean kitchen towels or paper towels. Toss fries with 1 tablespoon olive oil, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon paprika (if using) until evenly coated.

Fry (deep-fry method)

Heat 2 cups vegetable oil in a heavy skillet or Dutch oven to 325°F (about medium-high). Fry fries in batches for 3–4 minutes per batch until pale and tender but not browned. Remove to a wire rack or paper towels. When all batches are blanched, increase oil temperature to 375°F and return fries in batches to fry until golden and crisp, 2–3 minutes. Drain on paper towels and season immediately with a pinch of salt. Alternative oven-bake: Preheat oven to 425°F (220°C). Spread fries in a single layer on a parchment-lined baking sheet. Roast 20–30 minutes, flipping halfway, until golden and crisp.

Prep vegetables

Peel and finely dice the onion. Mince the garlic.

Cook beef

Heat 1 teaspoon vegetable oil in a medium skillet over medium-high heat. Add the diced onion and sauté 3–4 minutes until translucent. Add the ground beef and break it up with a spoon. Cook until browned, about 5–6 minutes, draining excess fat if there is a lot.

Add seasonings and liquids

Stir in the minced garlic and cook 30 seconds until fragrant. Add 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 2 tablespoons tomato paste, and 1 teaspoon brown sugar; cook 1 minute stirring constantly. Stir in 1 cup tomato sauce and 1 cup beef or chicken broth; bring to a simmer.

Simmer

Reduce heat to low and simmer gently, uncovered, 15–20 minutes until slightly thickened. If using, stir in 1/2 cup drained kidney beans in the last 5 minutes to heat through. Taste and adjust salt (up to the specified 3 teaspoons total) and pepper as needed.

Assemble

Place a layer of hot fries on a large platter or individual serving plates. Spoon the hot chili evenly over the fries.

Add cheese

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

Melt cheese

Place the assembled fries under a preheated broiler on high for 1–2 minutes, watching closely, until the cheese is melted and bubbly. Alternatively, place in a 375°F (190°C) oven for 5–7 minutes.

Garnish and serve

Remove from heat. Scatter sliced green onions and pickled jalapeños over the top. Serve immediately with sour cream on the side or dolloped over the fries.