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Chili Cheese Fries Recipe

American · Main course · 45 min total

Crispy golden fries loaded with savory beef chili and melted cheddar cheese, then topped with fresh jalapeños and sour cream for the ultimate comfort food indulgence.

Ingredients

• 4 large russet potatoes, cut into 1/2-inch thick fries
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon vegetable oil
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 pound ground beef
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1 (15-ounce) can diced tomatoes, undrained
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 cup shredded cheddar cheese
• 1/4 cup sliced pickled jalapeños
• 1/4 cup sour cream
• 2 tablespoons chopped fresh cilantro

Instructions

1. Preheat oven to 425°F. In a large bowl, toss potato fries with olive oil, salt, and pepper. Spread in a single layer on a baking sheet. Bake for 25-30 minutes, flipping halfway, until golden and crispy.
2. While fries bake, heat vegetable oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 3 minutes. Add ground beef and cook, breaking it up, until browned, about 5 minutes. Drain excess fat.
3. Stir in chili powder, cumin, and paprika; cook 1 minute. Add diced tomatoes and kidney beans. Bring to a simmer, then reduce heat to low and cook for 10 minutes, stirring occasionally. Season with salt and pepper to taste.
4. When fries are done, transfer to a serving platter or divide among plates. Spoon chili over fries, then sprinkle with cheddar cheese. Top with jalapeños, sour cream, and cilantro. Serve immediately.

Tips

• For extra crispy fries, soak cut potatoes in cold water for 30 minutes, then dry thoroughly before baking.
• You can substitute ground turkey or chicken for a lighter version.
• Leftover chili can be refrigerated for up to 3 days or frozen for 3 months.

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