Game Day Chili Cheese Fries (Printable)
Crispy fries layered with savory beef chili and melted cheddar for a flavorful crowd-pleaser.
# What You'll Need:
→ For the Fries
01 - 3.3 lbs frozen or fresh French fries
02 - 2 tbsp olive oil
03 - Salt, to taste
→ For the Beef Chili
04 - 1.1 lbs ground beef
05 - 1 medium onion, finely diced
06 - 2 cloves garlic, minced
07 - 1 medium red bell pepper, diced
08 - 2 tbsp tomato paste
09 - 14 oz canned diced tomatoes
10 - 14 oz canned kidney beans, drained and rinsed
11 - 1 tbsp chili powder
12 - 1 tsp ground cumin
13 - 1 tsp smoked paprika
14 - 1/2 tsp cayenne pepper (optional)
15 - 1 tsp salt
16 - 1/2 tsp black pepper
17 - 3/4 cup beef broth
18 - 1 tbsp vegetable oil
→ For the Cheese Topping
19 - 9 oz sharp cheddar cheese, shredded
20 - 2 tbsp chopped green onions (optional)
21 - 2 tbsp chopped fresh cilantro (optional)
22 - 1 jalapeño, sliced (optional)
# How-To Steps:
01 - Preheat your oven to 425°F.
02 - Toss the fries with olive oil and a pinch of salt. Spread in a single layer on a baking sheet. Bake for 25–30 minutes, turning halfway, until golden and crisp.
03 - While the fries bake, heat vegetable oil in a large skillet over medium heat. Add the onion and cook for 2–3 minutes until soft.
04 - Add garlic and red bell pepper; sauté for another 2 minutes.
05 - Add the ground beef, breaking it up with a spoon, and cook until browned, about 6 minutes.
06 - Stir in tomato paste, chili powder, cumin, smoked paprika, cayenne, salt, and black pepper. Cook for 1 minute to toast spices.
07 - Add diced tomatoes, kidney beans, and beef broth. Mix well, bring to a simmer, then reduce heat to low and cook uncovered for 20–25 minutes, stirring occasionally, until chili thickens.
08 - Remove fries from the oven and transfer to a large ovenproof dish or sheet pan. Spoon the hot beef chili evenly over the fries. Sprinkle shredded cheddar cheese generously over the top.
09 - Return to the oven and bake for 5–7 minutes, just until cheese is melted and bubbly.
10 - Garnish with green onions, cilantro, and jalapeño slices if desired. Serve immediately.
# Expert Advice:
01 -
- Everything bakes on one pan so cleanup is almost nonexistent
- The homemade chili develops deep flavor in under an hour
- Customizable toppings mean everyone gets exactly what they want
02 -
- Dont skip the step of rinsing the kidney beans thoroughly or your chili will have an unpleasant canned aftertaste
- The chili thickens significantly as it cools, so aim for a slightly looser consistency than you think you need
- Room temperature cheese melts more evenly than cold cheese straight from the refrigerator
03 -
- Double the chili recipe and freeze half for an incredibly fast future meal
- A squeeze of fresh lime right before serving brightens all the rich flavors