Chili Fries Recipe

Prep potatoes

Wash and peel the potatoes if desired. Cut into 1/3- to 1/2-inch thick sticks for classic fries. Place cut fries in a large bowl of cold water and soak for 30 minutes to remove excess starch (or at least 15 minutes).

Dry and (optional) coat

Drain the soaked fries and pat very dry with clean kitchen towels. If using cornstarch for extra crispness, toss the dry fries with 2 tablespoons cornstarch until lightly dusted, then shake off excess.

First fry (blanch)

Heat 3 cups of vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Fry the raw potatoes in batches, without browning, for 3–4 minutes until soft but pale. Use a slotted spoon to transfer fries to a wire rack or paper towels to drain. Let cool 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 brown and crisp. Remove with a slotted spoon and drain on a rack or paper towels. Immediately season with 1 tsp kosher salt and 1 tsp black pepper while hot.

Prep aromatics

Finely dice the yellow onion and mince the garlic cloves.

Brown the beef

Heat 1 teaspoon vegetable oil in a medium skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until mostly browned (about 5 minutes). Drain excess fat if there is a lot, leaving a little for flavor.

Sauté onion and garlic

Add the diced onion to the skillet with the beef and cook 3–4 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant.

Build the sauce

Stir in 2 tablespoons tomato paste and cook 1 minute. Add 1 cup crushed tomatoes and 1 cup beef broth, then season with 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp brown sugar, 1 tsp Worcestershire sauce, 1 tsp salt, and 1 tsp black pepper. Stir to combine.

Simmer

Bring the chili to a gentle simmer, reduce heat to low, and cook uncovered for 12–15 minutes, stirring occasionally, until slightly thickened but still spoonable. Taste and adjust seasoning (more salt, chili powder, or a pinch of sugar) as desired.

Plate the fries

Divide the hot fries between 4 plates or serve family-style on a large platter.

Top with chili

Spoon a generous ladle (about 1/4 cup) of warm meaty chili over each portion of fries. Use more or less chili to preference.

Add cheese and finish

Sprinkle about 1/4 cup shredded cheddar cheese over the chili on each plate. If you want the cheese melted, place plates under a hot broiler for 1–2 minutes or microwave briefly until cheese melts. Garnish with sliced green onions, pickled jalapeños, and a dollop of sour cream if using.

Serve

Serve immediately while fries are hot and crisp and the chili is warm.