Chili Cheese Fries
Ingredients
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- 2 pounds russet potatoes – peeled and cut into 0.5-inch fries (~4.5 medium russet potatos)
- 48 ounces vegetable oil
- 1 1/2 teaspoons kosher salt
- 8 ounces yellow onion – finely chopped (~1.5 medium yellow onions)
- 3 cloves garlic – minced
- 1 pounds ground beef
- 2 tablespoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoons smoked paprika
- 1 teaspoons dried oregano
- 1/4 teaspoons cayenne pepper
- 15 ounces tomato sauce
- 8 ounces beef broth
- 1 teaspoons kosher salt
- 1/2 teaspoons black pepper
- 8 ounces sharp cheddar cheese – shredded
- scallions – sliced (for garnish)
- pickled jalapeños – sliced (for garnish)
- sour cream – for serving
Instructions
1. Place the cut russet potatoes in a large bowl, cover with cold water, and soak 30 minutes to remove excess starch. Drain and pat very dry with towels.
2. Start the chili: Set a medium pot over medium-high heat. Add the ground beef and cook, breaking it up, until well browned and most fat has rendered, 6–8 minutes.
3. Add the finely chopped yellow onion to the pot and cook until translucent and softened, 4–5 minutes. Stir in the minced garlic and cook until fragrant, 30–60 seconds.
4. Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper. Stir to coat the meat and onions and toast the spices for 1 minute.
5. Pour in the tomato sauce and beef broth. Bring to a simmer, then reduce heat to medium-low and cook uncovered until thick, spoonable, and glossy, 20–25 minutes, stirring occasionally. Stir in 1 teaspoon kosher salt and the black pepper to finish; keep warm on low.
6. Meanwhile, pour 6 cups (48 ounces) vegetable oil into a heavy pot and heat to 325°F over medium heat. Fry the potatoes in batches, 6–8 minutes per batch, until tender but pale and not yet crisp. Drain on a rack or paper towels and let cool 10 minutes.
7. Increase oil temperature to 375°F. Fry the potatoes again in batches until deep golden and very crisp, 2–4 minutes. Drain and immediately season the hot fries with 1.5 teaspoons kosher salt.
8. Arrange the fries on a broiler-safe platter or sheet pan. Spoon hot chili evenly over the fries, then scatter the shredded sharp cheddar cheese on top.
9. Broil on high until the cheese is fully melted and bubbling, 1–2 minutes; watch closely to avoid burning. Garnish with sliced scallions and pickled jalapeños and add sour cream for serving. Serve immediately while hot and crisp.
Chili Cheese Fries are the ultimate mash-up of textures and flavors: shatteringly crisp fries piled with a rich, spiced beef chili and blanketed in melted cheddar. Every bite balances salty crunch, savory heat, and creamy cheese pull, with optional cool toppings to round it out. It’s a crowd-pleasing platter built for sharing, from game-day spreads to late-night comfort food.
Born in American diners and drive-ins, the dish draws on two staples: hand-cut fries and chili con carne. It gained popularity through mid-to-late 20th-century fast-casual spots and sports bars, where hearty chili met fry baskets straight from the fryer. Variations now span regions—some add beans, others use cheese sauce—but the core remains a thick chili over hot fries with melted cheese on top.