Chili Cheese Fries Recipe

Prep potatoes

Wash and peel the potatoes if you prefer (leaving skin on is fine). Cut each potato into 1/3–1/2 inch thick sticks for fries. Rinse the cut fries in cold water until the water runs clearer to remove surface starch.

Soak

Place the rinsed fries in a bowl of cold water and soak for 20–30 minutes (or up to 2 hours in the fridge). This yields crispier fries.

Dry and toss

Drain the fries and pat completely dry with clean kitchen towels or paper towels. Toss the dried fries with cornstarch, salt, and pepper until evenly coated.

Heat oil

In a heavy pot or deep fryer, heat 3–4 cups of oil to 325°F (160°C) for the first fry. If you don't have a thermometer, heat until a small piece of bread sizzles gently but not violently.

First fry (blanch)

Fry the potatoes in batches for 3–4 minutes until softened and slightly pale (not browned). Remove with a slotted spoon and drain on a wire rack or paper towels. Let rest 5 minutes.

Second fry

Increase oil temperature to 375°F (190°C). Fry the par-cooked fries in batches again for 2–3 minutes until golden brown and crisp. Drain on a rack or paper towels and immediately season with a pinch of salt.

Prep aromatics

Finely dice the onion and mince the garlic so everything is ready before cooking.

Brown meat

Heat a large skillet over medium-high heat. Add the ground beef and break it up with a spatula. Cook until no longer pink and starting to brown, about 5–6 minutes. If there's excess fat, drain leaving about 1 tsp in the pan for flavor.

Add aromatics and tomato

Reduce heat to medium. Add the diced onion to the pan and cook 3–4 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant. Stir in the tomato paste and cook 1 minute to deepen flavor.

Simmer chili

Add diced tomatoes, beef broth, chili powder, cumin, smoked paprika, salt, pepper, and optional brown sugar. Stir to combine, bring to a gentle simmer, and cook uncovered for 8–10 minutes until slightly thickened. Taste and adjust seasoning.

Preheat broiler (optional)

Preheat your oven broiler on high if you want melted, bubbly cheese. Alternatively you can assemble and let residual heat from fries and chili melt the cheese.

Layer fries

Arrange the hot fries on a large oven-safe platter or individual plates in a single layer or slight mound.

Top with chili and cheese

Spoon the hot chili evenly over the fries, leaving some fries exposed at the edges. Sprinkle shredded cheddar and pepper jack evenly over the chili.

Melt cheese

Place the platter under the broiler 3–4 inches from the heat for 1–2 minutes, watching carefully, until cheese is melted and bubbling. If not using a broiler, place in a 375°F (190°C) oven for 5–7 minutes, or cover with a lid for a minute to help melt.

Finish and serve

Remove from oven. Garnish with sliced green onions, pickled jalapeños, a drizzle or dollop of sour cream, and chopped cilantro if using. Serve immediately while hot and crisp.