Chili Cheese Fries with Beef

The first time I made chili cheese fries for a Super Bowl gathering, my friend Sarah literally stopped mid conversation and stared at the platter. She said it looked like something from a pub but smelled like Sunday dinner at her grandmother house. That exactly the magic of this dish—comfort food elevated enough for company but casual enough to dive in with your hands.

Last winter my brother came over after a rough week at work and I made a massive batch. We sat at the kitchen table sharing stories and scraping the last bits of cheesy chili from the platter with whatever fries we could find. He told me it was exactly what he needed—food that feels like a hug without asking for anything in return.

Ingredients

• 800 g frozen or fresh French fries: Frozen fries work beautifully here but fresh cut fries soaked in cold water for 30 minutes before cooking get even crispier
• 2 tbsp vegetable oil: This helps the fries develop that golden crunch that stands up to the hearty chili topping
• 400 g ground beef: I use 85% lean for the best balance of flavor and texture without excess grease
• 1 medium onion, finely chopped: Red or yellow both work here—red adds a subtle sweetness while yellow provides a more classic savory base
• 2 cloves garlic, minced: Fresh garlic makes a noticeable difference here—avoid jarred minced garlic which can taste metallic
• 1 red bell pepper, diced: This adds sweetness and color that balances the rich beef and spices
• 400 g canned diced tomatoes: Fire roasted tomatoes add an extra layer of smoky flavor that really complements the chili spices
• 250 g canned kidney beans, drained and rinsed: Rinse them thoroughly to remove the canning liquid which can affect the chili flavor
• 2 tbsp tomato paste: This concentrates the tomato flavor and helps thicken the chili beautifully
• 1 tsp ground cumin: This is the backbone of the chili flavor—earthy and slightly nutty
• 1 tsp smoked paprika: Regular paprika adds color but smoked paprika adds a deep campfire flavor that makes the chili taste slow cooked
• 1/2 tsp chili powder: Adjust this to your heat preference—I use a mild blend so guests can add more spice at the table
• 1/2 tsp dried oregano: This adds a subtle herbal note that rounds out all the warm spices
• 120 ml beef broth or water: Homemade beef broth is best but a good quality store bought version works perfectly
• 150 g shredded cheddar cheese: Sharp cheddar gives you more flavor per bite and melts into those perfect cheesy puddles
• 2 spring onions, thinly sliced: Both the white and green parts add a fresh bite that cuts through the richness

Instructions

Crisp the fries:

Preheat your oven to 220°C (425°F). Toss the fries with vegetable oil and a generous pinch of salt then spread them in a single layer on a baking sheet. Bake according to package instructions about 20 to 25 minutes turning halfway through for even browning until golden and crispy.

Build the chili base:

While the fries bake heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent about 2 to 3 minutes. You should catch a sweet savory aroma as the onion releases its moisture.

Add aromatics and beef:

Stir in the minced garlic and diced bell pepper cooking for another 2 minutes until fragrant. Add the ground beef breaking it up with a wooden spoon and sauté until browned throughout about 5 to 7 minutes.

Bloom the spices:

Stir in tomato paste cumin smoked paprika chili powder oregano salt and pepper. Cook for 1 minute stirring constantly until the tomato paste darkens slightly and the spices become very fragrant.

Simmer the chili:

Add diced tomatoes kidney beans and beef broth. Bring to a gentle bubble then reduce heat to low and simmer uncovered for 15 to 20 minutes stirring occasionally until the chili has thickened nicely.

Assemble and melt:

Taste the chili and adjust seasoning if needed. Transfer crispy fries to a large ovenproof platter or baking dish. Spoon the hot chili evenly over the fries then sprinkle shredded cheddar cheese across the top. Return to oven for 5 minutes until the cheese is melted and bubbling.

Garnish and serve:

Top with sliced spring onions fresh jalapeño sour cream and chopped cilantro. Serve immediately while everything is hot and the cheese is still stretchy.

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These fries became our go to celebration meal after my daughter soccer team won their championship game. The girls crowded around the platter balancing plates on their knees and talking animatedly about the match. Watching them share something so unpretentious and happy reminded me why I fell in love with cooking in the first place.

Getting the Crispiest Fries

I have learned that the key to restaurant style fries at home is not crowding the baking sheet. If the fries overlap they steam instead of roast and you end up with limp disappointing results. Use two baking sheets if needed and spread them in a single layer for maximum crunch.

Make Ahead Magic

The chili actually tastes better the next day after the flavors have melded together. I often make a double batch on Sunday and use it throughout the week for quick dinners. Just reheat gently with a splash of beef broth if it has thickened too much.

Serving Suggestions

This dish is perfect for casual gatherings movie nights or game day. Set up a toppings bar with extra jalapeños hot sauce pickled onions and even crumbled bacon so everyone can customize their portion.

• Pair with an ice cold lager or a crisp pilsner to cut through the richness
• A simple green salad with tangy vinaigrette balances the heavy comfort food beautifully
• For dessert try something light and refreshing like sorbet or fresh berries

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There is something wonderfully communal about a platter of chili cheese forks optional but highly recommended.

Recipe Questions & Answers

→ How do you get fries crispy when baking?

Toss fries with oil and salt, spread them in a single layer on a baking sheet, and bake at a high temperature, turning halfway for even crisping.

→ Can I make the chili spicier?

Yes, increase the chili powder or add sliced jalapeños or hot sauce to boost the heat level.

→ What are good alternatives to ground beef?

Turkey, plant-based mince, or other ground meats can be used to adjust flavor and dietary preferences.

→ How long should the chili simmer?

Simmer uncovered for 15–20 minutes, stirring occasionally, until the mixture thickens and flavors meld together.

→ How can I add freshness to the dish?

Garnish with spring onions, cilantro, and a dollop of sour cream to balance the richness and add fresh flavors.