Chili Cheese Fries Ground Beef

The first time I made these for a Super Bowl party, my friend Mark stood by the stove literally eating the chili straight from the spoon with his eyes closed. Apparently, he had strong feelings about chili on fries, and that was the moment I understood why this dish inspires such fierce loyalty in people who grew up with it.

Last winter, during that terrible week when we were all snowed in, my roommate and I made three batches of these fries in two days. We ate them standing at the counter in our pajamas, watching snow pile up against the windows, and somehow that messy, cheesy, spicy plate made being stuck inside feel like a choice rather than a circumstance.

Ingredients

• 800 g frozen or fresh French fries: Fresh fries need par-cooking, but frozen ones have that perfect consistent crunch that restaurants achieve
• 2 tbsp vegetable oil: Helps the fries crisp up evenly in the oven without deep frying
• Salt, to taste: Don't skip this, bland fries will ruin the whole experience
• 400 g ground beef: Higher fat content (15-20%) gives better flavor, but lean works if you drain the excess
• 1 medium onion, finely chopped: The foundation of flavor, take your time cooking it down properly
• 2 cloves garlic, minced: Add this after the onion starts softening so it does not burn and turn bitter
• 1 red bell pepper, diced: Adds sweetness and color that balances the rich beef
• 400 g canned diced tomatoes: Fire-roasted ones add extra depth if you can find them
• 250 g canned kidney beans, drained and rinsed: Rinse thoroughly to remove the canned taste and excess sodium
• 2 tbsp tomato paste: Concentrates the chili flavor and helps thicken the sauce beautifully
• 1 tsp ground cumin: The earthy backbone that makes this taste like real chili
• 1 tsp smoked paprika: Crucial for that subtle smoky note
• 1/2 tsp chili powder: Start here and adjust up if your crew likes more heat
• 1/2 tsp dried oregano: Rounds out the spices with subtle herbal notes
• 1/2 tsp salt: Adjust this at the end, as tomatoes and broth bring their own sodium
• 1/4 tsp black pepper: Freshly ground makes a noticeable difference
• 120 ml beef broth or water: Broth adds depth, water keeps it lighter, both work fine
• 2 tbsp olive oil: For sautéing the aromatics and beef
• 150 g shredded cheddar cheese: Sharp cheddar gives the best flavor punch against the rich chili
• 2 spring onions, thinly sliced: Fresh onion brightness cuts through all that richness
• 1 small jalapeño, sliced (optional): Leave some seeds in if you want real heat
• 2 tbsp sour cream (optional): The cool creaminess is not actually optional once you try it
• Fresh cilantro, chopped (optional): Adds a fresh herbal finish that lights up the whole dish

Instructions

Preheat and prep the fries:

Crank your oven to 220°C (425°F) and toss those fries with vegetable oil and a generous pinch of salt. Spread them out on a baking sheet in a single layer—this is crucial because overlapping fries steam instead of crisp.

Bake until golden:

Cook according to package directions, usually 20-25 minutes, but flip them halfway through for that restaurant-quality even browning. You want them genuinely crispy because soggy fries cannot support all that toppings weight.

Sauté your aromatics:

While the fries are doing their thing, heat olive oil in a large skillet over medium heat. Toss in the chopped onion and let it soften for 2-3 minutes until it is translucent and fragrant.

Add garlic and peppers:

Stir in the minced garlic and diced red bell pepper, cook another 2 minutes. Watch the garlic closely here—burnt garlic tastes bitter and will ruin the whole pot.

Brown the beef:

Add the ground beef and break it up with a wooden spoon. Sauté until completely browned, about 5-7 minutes, letting it develop some nice caramelized bits on the bottom of the pan.

Bloom the spices:

Stir in tomato paste, cumin, smoked paprika, chili powder, oregano, salt, and pepper. Cook for 1 full minute, stirring constantly, to wake up the spices—this technique is called blooming and it makes a huge difference.

Simmer the chili:

Pour in diced tomatoes, kidney beans, and beef broth. Bring everything to a simmer, then reduce heat and cook uncovered for 15-20 minutes. The liquid should reduce and thicken nicely while you stir occasionally.

Taste and adjust:

This is your moment to fix anything. Add more salt, chili powder, or even a splash of hot sauce if it needs more kick.

Build the foundation:

Transfer those crispy fries to a large ovenproof platter or baking dish. Choose something with edges because the chili will try to escape.

Top with chili:

Spoon the hot chili evenly over the fries, making sure everyone gets a fair share of beef and beans in each section.

Add the cheese:

Sprinkle shredded cheddar all over the top. Do not be shy with it—the cheese needs to create that glorious melted blanket over everything.

Melt and serve:

Return the whole masterpiece to the oven for 5 minutes or until the cheese is bubbly and starting to turn golden. Garnish with spring onions, jalapeño, sour cream, and cilantro right at the table so everyone can customize their own section.

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My sister hosted a birthday party last spring and made these on a whim because she forgot to plan actual food. People still text her about those fries, which is either a compliment to the recipe or an indictment of her party planning skills—probably both.

Making It Your Own

Once I swapped ground beef for turkey and used pepper jack cheese, and honestly, it might have been an upgrade. The turkey absorbed all those spices beautifully, and the pepper jack added a kick that made everyone reach for their drinks.

The Cheese Strategy

After much experimentation, I have learned that mixing half sharp cheddar with half Monterey Jack gives you the perfect balance of flavor and melt. Straight sharp cheddar can separate and get oily, while Monterey Jack melts like a dream but lacks punch.

Party Planning Wisdom

Make the chili ahead of time and reheat it while the fries bake. This simple timing adjustment means you are not frantically stirring a pot while your guests are already hungry and possibly poking around your kitchen. Also, double the recipe because it disappears faster than you expect.

• Set up a toppings bar so people can go wild with their own combinations
• Have extra napkins ready because this is definitely a two-hand meal
• Cut the fries into smaller pieces before topping so people can eat them with forks

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Whether you are feeding a crowd or just treating yourself after a long week, this is the kind of food that turns an ordinary evening into something that feels like a celebration.

Recipe FAQs

→ How can I make the fries extra crispy?

Toss the fries evenly with vegetable oil and spread them out in a single layer on the baking sheet. Turning them halfway through baking helps crispness and even cooking.

→ Can I substitute ground beef with other proteins?

Yes, ground turkey or plant-based mince work well for a lighter or vegetarian-friendly version without compromising flavor.

→ What spices give the chili its flavor?

The chili's flavor comes from a blend of cumin, smoked paprika, chili powder, oregano, and tomato paste, creating a balanced, savory profile.

→ How do I adjust the heat level of the dish?

Adjust chili powder according to taste, and optionally add sliced jalapeños or hot sauce to increase spiciness.

→ What toppings enhance the dish best?

Fresh garnishes like spring onions, cilantro, and a dollop of sour cream add freshness, creaminess, and a bit of heat if jalapeños are included.