Chili Cheese Fries Recipe
Baking the fries until fully crisp before topping them keeps them from turning soggy under the chili, and simmering the chili down to a thick, clingy consistency (not soupy) means it coats the fries instead of pooling at the bottom of the pan.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 6
Ingredients
- 2 lb frozen French fries
- 1 lb ground beef (80/20)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 15 oz can canned diced tomatoes
- 2 tbsp tomato paste
- 1 cup beef broth
- 2 cups shredded cheddar cheese
- 1/4 cup sour cream, for serving
- 2 stalks green onions, sliced, for garnish
Nutrition per serving
- Calories
- 675
- Protein
- 36g
- Carbs
- 62g
- Fat
- 35g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Preheat the oven to 425°F (220°C). Spread the frozen fries in a single layer on a large rimmed baking sheet and bake according to package directions, flipping halfway, until deep golden and crisp at the edges, usually 22-28 minutes.
- 2While the fries bake, heat a large skillet over medium-high heat. Add the ground beef and diced onion, breaking the meat up with a spoon, and cook until the beef is browned and the onion is soft, about 6-7 minutes. Drain off excess fat.
- 3Stir in the garlic, chili powder, and cumin and cook for 1 minute, until fragrant.
- 4Add the diced tomatoes, tomato paste, and beef broth. Bring to a simmer, then reduce heat to medium-low and cook uncovered, stirring occasionally, for 15-18 minutes, until thickened enough to mound on a spoon rather than run off it.
- 5Switch the oven to broil. Leave the crisped fries on the baking sheet and spoon the thick chili evenly over the top, leaving some fries exposed around the edges.
- 6Scatter the shredded cheddar over the chili and fries, then broil for 2-3 minutes, watching closely, until the cheese is fully melted and just beginning to brown in spots.
- 7Top with dollops of sour cream and sliced green onions and serve immediately, straight from the pan.
Tips & variations
- Use freshly shredded cheddar rather than pre-shredded bags; the anti-caking starch on packaged shreds keeps it from melting as smoothly under the broiler.
- Swap the ground beef for ground turkey or a plant-based crumble for a lighter version; the chili spice level will taste similar since the seasoning does most of the work.
- For homemade fries instead of frozen, cut russet potatoes into 1/4-inch batons, soak in cold water for 30 minutes to remove excess starch, pat completely dry, and toss with oil before baking at 425°F for about 30 minutes.
- Add a spoonful of pickled jalapenos or a drizzle of hot sauce on top for more heat.
- Waffle fries or crinkle-cut fries hold the chili in their ridges better than thin shoestring fries if you want fewer stray toppings sliding off.
Storage & reheating
Chili cheese fries are best eaten immediately, since the fries soften quickly once topped. If you have leftovers, store the chili and fries separately in airtight containers in the refrigerator for up to 3 days. Reheat the fries in a 400°F (200°C) oven until re-crisped, then top with reheated chili and fresh cheese and run under the broiler again before serving.
Tips from the Tulo kitchen
- Pat homemade fry cuts completely dry before baking; leftover surface moisture is the main reason oven fries steam instead of crisp.
- Keep some plain fries visible around the edges of the pan when topping, so people can grab a few unsauced ones for dipping or scooping.
FAQ
Can I use canned chili instead of making it from scratch?
Yes. Use about 3 cups of a thick, no-bean or bean chili and simmer it uncovered for 5-10 minutes first to reduce excess liquid, otherwise it will soften the fries.
What's the best cheese for chili cheese fries?
Sharp cheddar is the classic choice for flavor, but a blend of cheddar and Monterey Jack melts a bit smoother under the broiler if you want extra gooeyness.
How do I keep the fries from getting soggy?
Bake the fries until fully crisp before adding any topping, make sure the chili is thick rather than brothy, and serve the dish immediately after broiling rather than letting it sit.
Can I make the chili ahead of time?
Yes. The chili keeps well in the refrigerator for up to 3 days; reheat it on the stovetop until hot and slightly thickened again before spooning it over freshly baked fries.