Chili Cheese Fries

The smell of cumin hitting hot oil always pulls me back to late nights at our local diner booth, watching steam rise off plates piled impossibly high. My roommate used to order chili cheese fries as a meal, insisting the chili to fry ratio was the true test of any kitchen worth its salt. We argued about cheese placement, about bean texture, about whether a fry could survive the journey from chili mound to mouth without surrendering its crunch. Now I understand she was right about the ratios.

I made these for Super Bowl years ago, nervously doubling the chili recipe because eight people showed up instead of four. The platter disappeared in seven minutes flat, and someone actually licked melted cheese off the serving dish. There is something undeniably joyous about food that demands you abandon all table manners and just dive in.

Ingredients

• 1 tablespoon olive oil: Creates the foundation for sautéing aromatics
• 1 small onion, finely chopped: Builds the sweet savory base of the chili
• 2 garlic cloves, minced: Adds aromatic depth that blooms in hot oil
• 250 g (9 oz) ground beef: Provides hearty protein and rich flavor
• 1 tablespoon tomato paste: Concentrates the tomato flavor into something deep
• 1 teaspoon ground cumin: Brings that essential chili warmth
• 1 teaspoon chili powder: Adds mild heat and beautiful color
• 1/2 teaspoon smoked paprika: Gives a subtle smoky depth
• 1/4 teaspoon cayenne pepper: Optional adjustable heat layer
• 400 g (14 oz) canned chopped tomatoes: Forms the chili sauce base
• 200 g (7 oz) canned kidney beans, drained and rinsed: Adds texture and protein
• Salt and black pepper, to taste: Essential final seasoning
• 600 g (1.3 lbs) frozen French fries: The crispy foundation for everything
• Vegetable oil, for frying or baking: For achieving golden fry perfection
• 150 g (1 1/2 cups) shredded cheddar cheese: Melts into that perfect gooey blanket
• 2 spring onions, thinly sliced: Fresh bright contrast against rich toppings
• 1 tablespoon chopped fresh cilantro or parsley: Adds color and herb freshness
• Sour cream, for serving: Cool tangy element to balance heat

Instructions

Build the chili base:

Heat olive oil in a medium saucepan over medium heat, add chopped onion and cook until soft and translucent, about 3 to 4 minutes, then stir in minced garlic and let it bloom for 30 seconds until fragrant.

Brown the beef:

Add ground beef to the pan, breaking it up with a wooden spoon, and cook until thoroughly browned, about 5 minutes.

Bloom the spices:

Stir in tomato paste, cumin, chili powder, smoked paprika, and cayenne pepper, cooking for 1 minute until the spices become fragrant and toast slightly.

Simmer the chili:

Add chopped tomatoes and kidney beans, season with salt and pepper, bring to a simmer, then reduce heat and cook uncovered for 20 to 25 minutes, stirring occasionally, until the chili thickens beautifully.

Crisp the fries:

While chili simmers, cook French fries according to package instructions until golden and crisp, whether baking or frying.

Preheat for melting:

Preheat oven to 200°C (400°F) in preparation for the final cheese melting stage.

Assemble the masterpiece:

Arrange cooked fries on a large ovenproof platter or baking sheet, spoon hot chili evenly over the fries, then sprinkle generously with shredded cheddar cheese.

Melt the cheese:

Bake for 5 to 7 minutes until the cheese is completely melted and bubbling.

Finish and serve:

Remove from oven, garnish with spring onions and fresh cilantro or parsley, serve hot with sour cream on the side.

Pin This

My friend Sarah insists the secret is warming the serving platter first so the cheese stays melted longer. I have learned she is right about this and many other things involving melted dairy.

Making It Your Own

The beauty here lies in how adaptable this formula becomes. Swap ground beef for turkey or plant based crumbles, add bell peppers to the chili, or throw in corn kernels for sweetness. Monterey Jack brings milder creaminess while pepper jack adds gentle heat.

The Cheese Strategy

Shred your own cheese from blocks rather than buying pre shredded bags. The anti caking agents in packaged shredded cheese prevent that gorgeous smooth melt we are chasing. Trust me on this.

Fry Fundamentals

Whether oven baked or deep fried, getting that exterior crispness matters because soft fries disappear under chili. Pat them dry before cooking and do not overcrowd the baking sheet or fryer.

• Double frying homemade fries yields the crunchiest results
• Sprinkle fries with salt immediately after cooking
• Work quickly once fries are done so they stay hot

Pin This

Gather your people, grab some napkins, and eat this while it is impossibly hot.

Recipe Questions & Answers

→ Can I make these fries in advance?

The chili can be prepared up to 2 days ahead and stored in the refrigerator. Reheat gently on the stove before assembling. However, fries are best cooked fresh to maintain their crispy texture—avoid assembling ahead of time or the fries will become soggy.

→ What's the best way to achieve crispy fries?

For maximum crispiness, double-fry your potatoes: first at a lower temperature to cook through, then at higher heat to golden and crisp. If using frozen fries, follow package directions for baking or frying, and avoid overcrowding the pan or baking sheet which causes steaming.

→ Can I make this vegetarian?

Absolutely. Replace the ground beef with plant-based ground meat crumbles, or increase the kidney beans and add corn for protein. Use the same spice blend—the smoky cumin and chili powder provide plenty of flavor even without meat.

→ What other cheeses work well?

While sharp cheddar offers classic flavor, Monterey Jack melts beautifully, pepper jack adds spicy kick, or try a Mexican cheese blend. For extra creaminess, mix in some cream cheese or queso fresco crumbles before baking.

→ How can I adjust the spice level?

Start with the listed cayenne amount, then taste the chili before assembling. Add more cayenne, diced jalapeños, or your favorite hot sauce if you prefer more heat. For a milder version, omit the cayenne entirely and reduce chili powder to half.

→ What toppings complement this dish?

Beyond the classic sour cream, try drizzling with nacho cheese sauce, adding pickled jalapeño slices, or sprinkling with crumbled bacon. Guacamole, pico de gallo, or sliced black olives also add delicious layers of flavor and texture.