Game Day Chili Cheese Fries

Last Sunday, my cousin Joe brought over a hastily assembled plate of fries with canned chili and the saddest sprinkling of cheese Ive ever seen. The room went quiet as everyone stared at this tragic appetizer, and I knew right then I had to redeem this dish at the next gathering.

I made these for the championship game last month, and honestly, people abandoned the actual match to gather around the kitchen island. My brother-in-law, whos usually critical of my cooking experiments, went back for thirds and asked for the recipe before halftime even ended.

Ingredients

• 1.5 kg frozen or fresh French fries: Fresh fries need that extra 10 minutes and a good toss to prevent sticking
• 2 tbsp olive oil: This helps frozen fries achieve that restaurant-style crunch we all want
• 500 g ground beef: A higher fat percentage (80/20) keeps the chili rich and prevents dryness
• 1 medium onion, finely diced: Red onion adds a subtle sweetness that balances the spices beautifully
• 2 cloves garlic, minced: Fresh garlic makes a noticeable difference over powdered versions
• 1 medium red bell pepper, diced: Adds sweetness and texture contrast to the beef
• 2 tbsp tomato paste: This concentrates the chili flavor and deepens the color significantly
• 400 g canned diced tomatoes: Fire-roasted versions add an extra layer of complexity
• 400 g canned kidney beans, drained and rinsed: Rinse thoroughly to remove the metallic canned taste
• 1 tbsp chili powder: Ancho chili powder adds a mild heat without overwhelming other flavors
• 1 tsp ground cumin: Toast this briefly in the hot pan to wake up its essential oils
• 1 tsp smoked paprika: This is the secret ingredient that makes people ask what you did differently
• 1/2 tsp cayenne pepper: Adjust based on your crowd, but even heat-sensitive guests tolerate this amount
• 200 ml beef broth: Homemade broth adds depth, but store-bought works perfectly fine
• 250 g sharp cheddar cheese, shredded: Buy a block and grate it yourself for better melting

Instructions

Get those fries started first:

Preheat your oven to 220°C and toss the fries with olive oil and salt on a large baking sheet. Spread them in a single layer without overcrowding, otherwise theyll steam instead of crisp up. Bake for 25 to 30 minutes, turning them halfway through, until theyre golden and have that satisfying crunch when you bite into one.

Build the chili foundation:

Heat vegetable oil in a large skillet over medium heat and add the diced onion. Cook for about 3 minutes until translucent and fragrant, then stir in the garlic and red bell pepper. Sauté for another 2 minutes until the peppers start to soften.

Brown the beef properly:

Add the ground beef to the skillet, breaking it up with a wooden spoon. Let it cook undisturbed for a minute or two between stirring to develop those browned bits that add incredible flavor. Continue cooking until fully browned, about 6 minutes.

Toast the spices:

Stir in tomato paste, chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Cook for exactly 1 minute while constantly stirring—the spices will become fragrant and the tomato paste will darken slightly, which concentrates the flavors.

Simmer to perfection:

Add the diced tomatoes, kidney beans, and beef broth to the skillet. Mix everything well and bring it to a gentle simmer, then reduce the heat to low. Let it cook uncovered for 20 to 25 minutes, stirring occasionally, until the chili thickens and the flavors meld together beautifully.

Assemble the magic:

Remove those perfectly crispy fries from the oven and transfer them to a large ovenproof dish or keep them on the same sheet pan. Spoon the hot beef chili evenly over the fries, making sure every fry gets some love. Sprinkle the shredded cheddar cheese generously across the top.

Melt it together:

Return everything to the oven for 5 to 7 minutes, watching closely until the cheese is melted, bubbly, and starting to turn golden in spots. The chili should be hot and the cheese should be stretching when you pull a fork through it.

Finish with fresh toppings:

Scatter chopped green onions, fresh cilantro, and jalapeño slices over the top. Serve immediately while everything is hot and the cheese is at its most gloriously melty stage.

Pin It

These fries have become my go-to whenever I need to feed a hungry crowd without spending hours in the kitchen. Theres something genuinely satisfying about watching people hesitate then completely abandon all self-control once that first bite happens.

Making It Your Own

Ive tried swapping ground beef for turkey and while it works, you definitely need to add a tablespoon of olive oil to compensate for the lost fat. Plant-based crumbles actually hold up surprisingly well and absorb the spices beautifully, so dont hesitate to go that route for vegetarian friends.

The Cheese Strategy

A blend of sharp cheddar and Monterey Jack creates the perfect balance of flavor and meltability. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly, so take the extra five minutes to grate it yourself from a block for dramatically better results.

Timing Like A Pro

The chili can be made up to two days ahead and actually tastes better after the flavors have time to develop. Simply reheat it gently while the fries bake, and youll have dinner ready in under thirty minutes on busy weeknights.

• Prep all your vegetables while the oven preheats to stay ahead of the game
• Use a rimmed baking sheet to contain any cheese overflow during melting
• Set up a toppings bar and let guests customize their own portions

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Theres nothing quite like the sound of a room full of people happily munching on these loaded fries while someone accidentally shouts at the television. Sometimes the best recipes are the ones that bring people together without anyone noticing how easy they were to pull off.

Common Questions

→ How do I achieve crispy fries?

Toss fries in olive oil and bake at a high temperature, turning halfway, until golden and crisp to retain perfect texture before topping.

→ Can I substitute the beef with other proteins?

Yes, ground turkey or plant-based mince can replace beef for a lighter or vegetarian-friendly option without sacrificing flavor.

→ What spices enhance the chili's flavor?

Chili powder, cumin, smoked paprika, and a touch of cayenne provide depth and subtle heat, balanced by savory tomato and beans.

→ How long should the chili simmer?

Simmer the chili uncovered for 20–25 minutes, stirring occasionally to develop thickness and concentrate flavors.

→ Any tips for serving and garnishing?

Top with chopped green onions, fresh cilantro, and sliced jalapeños for added freshness and mild heat before serving immediately.