Chili Cheese Fries Recipe

prep potatoes

Wash and peel the potatoes if you prefer (leaving skin on is fine). Cut into 1/4- to 1/2-inch matchstick fries. Place cut fries into a large bowl of cold water and soak for 20–30 minutes to remove surface starch.

parboil (optional for extra soft interior)

If desired, bring a pot of salted water to a simmer and blanch fries for 3 minutes, then drain and cool on a rack or paper towel. This step helps create a fluffy interior before frying.

dry and dust

Thoroughly dry the fries with clean kitchen towels or paper towels. Toss fries with cornstarch (if using) and a pinch of salt and pepper so they have an even light coating.

fry first fry (if double-frying)

Heat 1–1.5 inches of oil in a heavy pot to 325°F (160°C). Fry batches for 3–4 minutes until pale and just tender but not browned. Remove to a wire rack or paper towels to drain.

fry second fry

Increase oil temperature to 375°F (190°C). Fry the par-fried batches again for 1.5–3 minutes until golden brown and crisp. Drain on paper towels and immediately season with kosher salt and black pepper to taste.

oven alternative

To bake: toss fries with 1–2 tbs oil, spread on a single layer on a baking sheet, roast at 425°F (220°C) for 25–35 minutes, turning once, until golden and crisp.

prepare aromatics

Finely dice the 1/2 yellow onion and mince the garlic cloves.

brown beef

Heat 1 teaspoon vegetable oil in a medium skillet or saucepan over medium-high heat. Add ground beef and cook, breaking up with a spoon, until no longer pink, about 5–7 minutes.

add onion and garlic

Push the beef to one side, add diced onion to the pan and cook 3–4 minutes until softened. Add minced garlic and cook 30–60 seconds until fragrant.

season and simmer

Stir in chili powder, cumin, paprika, brown sugar, salt, and pepper. Add tomato sauce, diced tomatoes with their juices, and beef broth. Bring to a low simmer, reduce heat to medium-low, and simmer uncovered for 10–12 minutes to thicken slightly, stirring occasionally. Taste and adjust salt or chili powder as needed.

finish

If the chili is very thin, simmer a few minutes longer. Remove from heat and keep warm until ready to assemble fries.

assemble

Arrange a single layer of hot fries on an oven-safe platter or serving plate. Spoon hot chili evenly over the fries, using as much as desired but leaving some fries visible for crisp texture.

add cheese and broil

Sprinkle shredded cheddar evenly over the chili-covered fries. Place under a hot broiler set to high (or into a 450°F/230°C oven) for 1–3 minutes, watching closely, until cheese is melted, bubbly, and slightly browned.

finish and serve

Remove from broiler. Sprinkle sliced green onions and pickled jalapeños if using. Serve immediately with sour cream on the side or dolloped on top. Enjoy while cheese is hot and fries are crisp.