Chili Cheese Fries Beef (Printable View)

Crispy fries layered with ground beef chili, melted cheddar, and fresh onions creating a rich, satisfying dish.

# Ingredient List:

→ Fries

01 - 1.75 lbs frozen or fresh potato fries
02 - 2 tablespoons vegetable oil

→ Chili

03 - 14 oz ground beef
04 - 1 medium yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 can (14 oz) diced tomatoes
07 - 2 tablespoons tomato paste
08 - 1 can (14 oz) kidney beans, drained and rinsed
09 - 1 teaspoon ground cumin
10 - 1 teaspoon chili powder
11 - ½ teaspoon smoked paprika
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper

→ Toppings

14 - 1½ cups shredded cheddar cheese
15 - ½ medium red onion, thinly sliced
16 - 2 tablespoons chopped fresh cilantro
17 - 2 tablespoons sliced jalapeños

# How to Prepare:

01 - Preheat the oven to 425°F. Toss fries with vegetable oil and spread evenly on a baking sheet. Bake according to package instructions or until golden and crispy, approximately 25–30 minutes.
02 - Heat a large skillet over medium-high heat. Add ground beef and cook, breaking up with a spoon, until browned, about 5 minutes.
03 - Add the finely chopped yellow onion to the skillet and cook for 3–4 minutes until softened. Stir in garlic and sauté for 1 minute until fragrant.
04 - Mix in diced tomatoes, tomato paste, kidney beans, cumin, chili powder, paprika, salt, and pepper. Bring to a simmer, reduce heat to low, and cook for 10–15 minutes until thickened.
05 - When fries are ready, transfer them to an oven-safe dish. Pour hot chili evenly over the fries. Sprinkle shredded cheddar cheese on top.
06 - Return the dish to the oven for 3–5 minutes, or until the cheese is melted and bubbling.
07 - Remove from the oven and top with sliced red onion, cilantro, and jalapeños if desired. Serve immediately.

# Expert Suggestions:

01 -
  • Everything you crave about pub food but better because you control the quality
  • The homemade chili is infinitely superior to canned stuff and takes just 20 minutes
  • Perfect for feeding a hungry crowd without spending hours in the kitchen
02 -
  • Overcrowding the baking sheet is the number one mistake people make—use two sheets if necessary
  • The chili needs to thicken in the skillet, or your fries will get soggy underneath
  • Serve this immediately after the cheese melts—every minute it sits, the fries lose their crunch
03 -
  • Double the chili recipe and freeze half for future quick meals—it reheats beautifully
  • If your fries arent crispy enough after baking, run them under the broiler for 2 minutes before adding the chili
  • Let the chili rest for 5 minutes off the heat before serving—the flavors meld and it thickens up nicely

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