Chili Cheese Fries Beef Onions

My college roommate Sarah and I discovered this recipe during a particularly brutal finals week. We were exhausted, broke, and craving something that felt like a hug in food form. The resulting mess of crispy fries, beefy chili, and melted cheese saved our sanity and became our go-to celebration meal for years afterward.

I made these for my Super Bowl party last winter, and honestly, the conversation stopped completely when I brought out the bubbling dish. My friend Mark, who usually picks at food, went back for thirds. The way the cheese pulls when you grab a fry is absolutely ridiculous.

Ingredients

• 800 g (1.75 lbs) frozen or fresh potato fries: I have found that thicker cut fries hold up better under the weight of the chili without getting soggy too quickly
• 2 tbsp vegetable oil: This helps the fries get that restaurant style golden crunch we are all after
• 400 g (14 oz) ground beef: The fat content here adds essential flavor, so do not go too lean or the chili will taste flat
• 1 medium yellow onion, finely chopped: This cooks down into the chili base, providing that aromatic backbone that makes people ask what your secret is
• 2 cloves garlic, minced: Fresh garlic makes such a difference here over the stuff in jars, trust me on this one
• 1 can (400 g/14 oz) diced tomatoes: The acidity balances the richness of the beef and cheese beautifully
• 2 tbsp tomato paste: This concentrates the chili flavor and helps thicken everything nicely
• 1 can (400 g/14 oz) kidney beans, drained and rinsed: They add substance and make the dish feel more like a complete meal
• 1 tsp ground cumin: This earthy spice is what gives the chili its distinctive comforting aroma
• 1 tsp chili powder: Adjust this based on your heat tolerance, but the flavor it adds is nonnegotiable
• ½ tsp smoked paprika: The smoky note here pairs incredibly well with the beef and cheese
• ½ tsp salt: Essential for bringing all the flavors together, though you can always add more at the end
• ¼ tsp black pepper: Adds just enough subtle warmth to round out the seasoning
• 150 g (1½ cups) shredded cheddar cheese: Sharp cheddar gives the best flavor contrast against the mild fries
• ½ medium red onion, thinly sliced: These provide a fresh crisp contrast to the hot cheesy elements
• 2 tbsp chopped fresh cilantro (optional): Brightens everything up and adds a pop of color
• 2 tbsp sliced jalapeños (optional): For those who like a little extra kick in every bite

Instructions

Crisp the fries:

Preheat the oven to 220°C (425°F). Toss the fries with vegetable oil and spread them in a single layer on a baking sheet. Bake according to package directions or until they are golden and crispy, about 25 to 30 minutes, because nobody wants soggy fries as their foundation.

Brown the beef:

While the fries are baking, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 5 minutes. This step builds the deep savory base that makes the chili so satisfying.

Sauté the aromatics:

Add the finely chopped yellow onion to the beef and cook for 3 to 4 minutes until softened. Stir in the garlic and sauté for 1 minute until fragrant, being careful not to burn it.

Build the chili:

Mix in the diced tomatoes, tomato paste, kidney beans, cumin, chili powder, paprika, salt, and pepper. Bring to a simmer, reduce heat to low, and cook for 10 to 15 minutes until thickened. The chili should coat a spoon but still be loose enough to pour.

Assemble:

When the fries are ready, transfer them to an oven-safe dish. Pour the hot chili evenly over the fries and sprinkle the shredded cheddar cheese on top. This is when it starts to smell absolutely incredible in your kitchen.

Melt the cheese:

Return the dish to the oven for 3 to 5 minutes, or until the cheese is melted and bubbling. Watch closely so the cheese does not separate or burn.

Add the finishing touches:

Remove from the oven and top with sliced red onion, cilantro, and jalapeños if desired. Serve immediately while everything is hot and the cheese is at its most gloriously stretchy.

Pin

These became my birthday dinner request three years running, and honestly, I think my mom was secretly relieved. Something about piling onto the couch with friends and diving into this communal dish just feels right.

Make It Your Own

Swap ground beef for turkey or chicken if you want something lighter. The spices still carry the dish beautifully.

Serving Suggestions

A cold beer or crisp lager cuts through the richness perfectly. I also like to serve a simple green salad with vinaigrette on the side.

Make Ahead Strategy

The chili actually tastes better the next day, so I often make it ahead and reheat gently while the fries bake. This makes party prep so much less stressful.

• Keep the red onion slices in cold water until serving to maintain their crunch
• Shred your own cheese instead of buying pre-shredded for better melting
• Have all toppings prepped before the fries come out of the oven

Pin

Grab a fork and dive in while everything is hot and melty. This is comfort food at its absolute best.

Recipe Questions & Answers

→ How can I make the chili topping spicier?

Adjust the amount of chili powder or add sliced jalapeños for extra heat without overpowering the other flavors.

→ What substitutes work well for ground beef?

Plant-based mince or additional beans create a vegetarian option maintaining a hearty texture and taste.

→ Can I use frozen fries instead of fresh?

Yes, frozen fries work well—just bake according to package directions until crisp for the best texture.

→ How do I ensure the cheese melts evenly?

Return the assembled fries with chili and cheese to a hot oven for a few minutes until the cheddar bubbles and melts evenly.

→ Are there gluten-free options available?

Using gluten-free fries ensures this dish fits gluten-free diets while keeping all other components unchanged.