Chili Cheese Fries Recipe

Prep potatoes

Wash and scrub the potatoes. Cut into 1/4- to 1/2-inch fries. Place cut fries in a large bowl of cold water and soak 30 minutes to remove excess starch (helps crispness).

After soaking, drain and rinse the fries. Pat completely dry with clean kitchen towels or paper towels. Toss the dried fries with cornstarch until evenly lightly coated, then season with 1 tsp kosher salt and 1 tsp black pepper.

Heat 3 cups of vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Working in batches, fry the fries for 3–4 minutes until softened but not browned (blanching). Remove with a slotted spoon to a wire rack or paper towel-lined sheet. Let rest 5 minutes.

Increase oil temperature to 375°F (190°C). Return fries to the hot oil in batches and fry 2–3 minutes until golden brown and crisp. Drain on a wire rack or paper towels and immediately season lightly with a pinch of salt.

If you prefer oven fries: toss prepared potatoes with 2 tbsp oil, spread on a baking sheet, bake at 425°F (220°C) for 25–30 minutes, flipping halfway, until golden and crisp.

While fries soak (or during first fry step), make the quick chili. Heat 1 tsp olive oil in a medium skillet over medium heat. Add the chopped onion and sauté 4–5 minutes until translucent.

Add the minced garlic and cook 30 seconds until fragrant. Add the ground beef and break up with a spoon; cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if necessary.

Stir in chili powder, ground cumin, paprika, and brown sugar. Cook 1 minute to toast spices.

Add tomato sauce, diced tomatoes with their juices, and beef broth. Stir to combine, bring to a gentle simmer, reduce heat to low, and simmer 8–10 minutes to thicken slightly. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning.

If chili becomes too thick, add 1–2 tbsp water or broth to reach a spoonable consistency suitable for topping fries.

Place a single layer of hot fries on a serving platter or divide between plates.

Spoon hot chili evenly over the fries, using as much as you like. Sprinkle 1 cup shredded cheddar cheese evenly on top of the chili while both are still hot so the cheese melts.

Finish with sliced green onions, optional pickled jalapeños, and dollops of sour cream if using.

Serve immediately while fries are crisp and cheese is melted. Provide napkins and optional hot sauce at the table.