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Chili Cheese Fries Recipe
Ben Carraoli

Chili Cheese Fries Recipe

I have to admit, making chili cheese fries at home was an absolute game-changer for me. I’ve always loved that gooey, cheesy, and slightly spicy combination from restaurants, but nothing beats creating it in your own kitchen. The crispy fries, topped with rich homemade chili and melted cheese, are pure comfort food.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 teaspoon vegetable oil – helps brown the beef evenly.
  • 1 pound ground beef 90% lean recommended – lean meat keeps the chili rich without too much grease.
  • 1/2 cup finely diced onion – adds sweetness and depth of flavor.
  • 1 teaspoon minced garlic – fresh garlic enhances aroma and taste.
  • 1 15-ounce can diced tomatoes, undrained – provides body and acidity.
  • 2 8-ounce cans tomato sauce – keeps the chili smooth and saucy.
  • 1/2 cup beef broth – adds savory depth to the sauce.
  • 1 tablespoon chili powder – gives that classic chili kick.
  • 1 teaspoon ground cumin – earthy undertone.
  • 1 teaspoon smoked paprika – adds subtle smokiness.
  • 1 teaspoon cocoa powder – enhances richness and depth.
  • 1/2 teaspoon brown sugar – balances acidity.
  • 1 teaspoon salt divided use – essential for seasoning.
  • 1/4 teaspoon black pepper – mild spice enhancement.
  • 1 15-ounce can kidney beans, drained and rinsed – adds texture and heartiness.
  • 32 ounces frozen french fries – choose thick-cut or steak fries for the best results.
  • 2 cups shredded cheddar cheese – freshly grated melts better than pre-shredded.
  • Assorted toppings: sour cream green onions, cooked bacon, diced tomatoes – optional for extra flavor.

Method
 

  1. Heat oil in a large pot over medium-high heat, add beef with salt and pepper, and cook until browned. Drain excess grease, then stir in onions and garlic until fragrant. Add tomatoes, tomato sauce, beef broth, spices, and cocoa powder; simmer until thickened, then stir in kidney beans.
  2. Preheat the oven and coat a sheet pan with cooking spray. Arrange frozen fries in a single layer and bake until crispy.
  3. Top fries with chili and sprinkle with freshly shredded cheddar. Bake for 5 minutes or until cheese is melted. Add optional toppings and serve immediately for the best texture and flavor.

Notes

  • I always grate cheese fresh; it melts beautifully and avoids preservatives.
  • Use thick-cut fries – shoestring fries can get soggy under chili.
  • Make the chili a day ahead; flavors deepen and the dish comes together faster.
  • Serve immediately – the fries lose crispiness if left too long.