Chili Cheese Fries Classic (Printable)

Golden fries layered with spiced ground beef chili and melted cheddar cheese for a hearty, shareable dish.

# What You Need:

→ Chili

01 - 1 tablespoon olive oil
02 - 1 small onion, finely chopped
03 - 2 garlic cloves, minced
04 - 9 ounces ground beef
05 - 1 tablespoon tomato paste
06 - 1 teaspoon ground cumin
07 - 1 teaspoon chili powder
08 - 1/2 teaspoon smoked paprika
09 - 1/4 teaspoon cayenne pepper (optional)
10 - 14 ounces canned chopped tomatoes
11 - 7 ounces canned kidney beans, drained and rinsed
12 - Salt and black pepper, to taste

→ Fries

13 - 1.3 pounds frozen French fries (or homemade)
14 - Vegetable oil for frying or baking

→ Topping

15 - 1 1/2 cups shredded cheddar cheese
16 - 2 spring onions, thinly sliced
17 - 1 tablespoon chopped fresh cilantro or parsley (optional)
18 - Sour cream, for serving (optional)

# Directions:

01 - Heat olive oil in a medium saucepan over medium heat. Add finely chopped onion and cook until softened, about 3 to 4 minutes. Stir in minced garlic and cook for 30 seconds.
02 - Add ground beef, breaking it up with a spoon, and cook until browned, approximately 5 minutes.
03 - Stir in tomato paste, ground cumin, chili powder, smoked paprika, and cayenne pepper if using. Cook for 1 minute until aromatic.
04 - Add canned chopped tomatoes and kidney beans. Season with salt and black pepper. Bring to a simmer, reduce heat, and cook uncovered for 20 to 25 minutes, stirring occasionally until thickened.
05 - While chili simmers, prepare French fries according to package instructions by baking or frying until golden and crisp.
06 - Preheat oven to 400°F (200°C).
07 - Arrange cooked fries on a large ovenproof platter. Spoon hot chili evenly over fries, then sprinkle shredded cheddar cheese on top.
08 - Bake for 5 to 7 minutes until cheese is melted and bubbly.
09 - Remove from oven and garnish with sliced spring onions and fresh cilantro or parsley if desired. Serve hot with optional sour cream on the side.

# Expert Suggestions:

01 -
  • It's faster than you'd think—loaded fries ready in under an hour, making it perfect for unexpected guests or when you're craving something hearty.
  • The chili tastes even better than it should because the spices layer in a way that keeps surprising you with each bite.
  • It's endlessly customizable; you can make it vegetarian, spicier, or dress it up however your kitchen mood demands.
02 -
  • Don't skip the one-minute spice bloom after adding tomato paste—this is what separates a good chili from one that tastes flat and watered down.
  • The fries must be hot when the chili goes on them, and the cheese must go straight into the oven while everything is still steaming; this is the only way to get that melted-bubbly texture instead of congealed cheese.
  • If your chili is too thin after simmering, don't panic—just raise the heat and let it bubble for another 5 minutes uncovered; evaporation is your friend here.
03 -
  • Make the chili a few hours ahead or even the day before—it tastes better after the flavors have had time to deepen, and you can simply reheat it before assembling.
  • If your cheese isn't melting properly, your baking sheet might not be hot enough; preheat it while you finish the fries and chili for guaranteed bubbly cheese.
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