Chili Cheese Fries
Crispy fries loaded with hearty beef chili, melted cheddar cheese, and fresh toppings.
- Prep
- 10min
- Cook
- 30min
- Total
- 40min
- Serves
- 4
- Calories
- 960per serving, est.
By Time for Burgers, updated
Fries under chili go soft fast, so the chili here simmers until thick enough to mound on a spoon, and the fries bake past their usual time until extra crisp. Both choices buy you a few more minutes of crunch.
The chili itself is quick: browned ground beef, kidney beans, tomato sauce, chili powder and cumin, simmered 10 to 15 minutes while the fries are in the oven. Spoon it over the fries on a sheet pan, cover with sharp cheddar and return the pan to the oven just until the cheese melts. Sour cream, green onion and jalapeño go on last, cold.
Chili Cheese Fries
Prep 10 min, cook 30 min, total 40 min. About 960 calories per serving.
timeforburgers.com/recipes/chili-cheese-fries
Serves 4.
Ingredients
Instructions
Tap a step to keep your place.
Bake 2 lb frozen fries according to package directions until extra crispy.
While fries bake, brown 1 lb ground beef in a large skillet over medium-high heat, breaking it into crumbles, until no pink remains and the meat reads 160°F (71°C) on an instant-read thermometer.
Add 1 cup kidney beans, 1 cup tomato sauce, ½ oz chili powder, 5 g cumin, salt, and pepper to the beef.
Simmer chili for 10-15 minutes until thickened, stirring occasionally.
Transfer hot fries to a large serving platter or baking sheet.
Spoon hot chili over the fries, then top with 7 oz shredded cheddar cheese.
Return to oven for 2-3 minutes until cheese melts.
Top with dollops of ¼ cup sour cream, 1 oz green onions, and jalapeño slices.
Tips
- Spoon off the excess fat after browning the beef, before the beans go in. Otherwise it pools on the fries.
- Shred the cheddar from a block. Pre-shredded cheese is coated to stop clumping and melts grainier.
- Pile the fries in a single, fairly tight layer so the chili and cheese cover them evenly and every fry gets some.
- Switch the oven to broil for the cheese and watch it closely; it melts in a minute or two.
Substitutions
- Pinto or black beans instead of kidney beans: softer and earthier, with the same cooking time.
- Vegetarian: replace the beef with another 1 cup (240 ml) of beans or cooked lentils, and add a splash of water as it simmers.
- Pepper Jack instead of cheddar: melts smoother and adds heat.
- Ground turkey instead of beef: brown it to 165°F (74°C) before adding the beans.
Make ahead & storage
Make the chili up to 3 days ahead or freeze it, then reheat it to 165°F (74°C) before spooning it over freshly baked fries. Assembled chili cheese fries don't reheat well, so build only what you'll eat.
