Chili Cheese Fries Loaded (Printable)

Golden fries topped with spiced beef chili and melted cheddar for a savory, shareable snack.

# What You'll Need:

→ Chili

01 - 1 tbsp olive oil
02 - 1 small onion, finely chopped
03 - 2 garlic cloves, minced
04 - 9 oz ground beef
05 - 1 tbsp tomato paste
06 - 1 tsp ground cumin
07 - 1 tsp chili powder
08 - 1/2 tsp smoked paprika
09 - 1/4 tsp cayenne pepper (optional)
10 - 14 oz canned chopped tomatoes
11 - 7 oz canned kidney beans, drained and rinsed
12 - Salt and black pepper, to taste

→ Fries

13 - 1.3 lbs frozen French fries or homemade
14 - Vegetable oil, for frying or baking

→ Topping

15 - 1 1/2 cups shredded cheddar cheese
16 - 2 spring onions, thinly sliced
17 - 1 tbsp chopped fresh cilantro or parsley (optional)
18 - Sour cream, for serving (optional)

# Step-by-Step Guide:

01 - Heat olive oil in a medium saucepan over medium heat. Add onion and sauté until soft, about 3 to 4 minutes. Stir in garlic and cook for 30 seconds.
02 - Add ground beef to the pan and cook, breaking it apart with a spoon, until browned, about 5 minutes.
03 - Stir in tomato paste, ground cumin, chili powder, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
04 - Add canned chopped tomatoes and kidney beans. Season with salt and black pepper. Bring to a simmer, reduce heat, and cook uncovered for 20 to 25 minutes, stirring occasionally until thickened.
05 - While chili simmers, prepare French fries according to package instructions or fry/bake until golden and crisp.
06 - Preheat oven to 400°F.
07 - Spread cooked fries evenly on a large ovenproof platter or baking sheet. Spoon hot chili over fries and sprinkle with shredded cheddar cheese. Bake for 5 to 7 minutes until cheese melts and bubbles.
08 - Remove from oven, garnish with spring onions and chopped cilantro or parsley. Serve hot with sour cream on the side if desired.

# Expert Tips:

01 -
  • The fries stay crispy on the outside and tender inside even when smothered, which took me three tries to figure out.
  • You can make the chili hours ahead and just reheat it, which means less stress when people arrive.
  • It's the kind of dish that feels fancy enough to serve but casual enough to eat with your hands if you want to.
02 -
  • The biggest mistake I made early on was adding the cheese before baking, then baking too long, and ending up with rubbery cheese that separated. Now I add it right before going in the oven and watch it carefully.
  • Draining the kidney beans well makes a huge difference because their liquid can make the chili watery instead of thick and clingy.
  • Don't skip the paper towel step for the fries or they'll steam instead of staying crispy under all that chili.
03 -
  • Taste your chili before the final step and adjust the salt and spices then, because it concentrates as it simmers and flavors change.
  • If your chili is too thin after 25 minutes, let it go a bit longer, and if it's too thick, add a splash of water or broth to loosen it up.
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