Chili Cheese Fries Ground Beef (Printable)
Golden fries topped with spicy beef chili and melted cheddar cheese, finished with fresh garnishes.
# What You'll Need:
→ Fries
01 - 1.75 lbs frozen or fresh French fries
02 - 2 tbsp vegetable oil
03 - Salt, to taste
→ Chili
04 - 14 oz ground beef
05 - 1 medium onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1 red bell pepper, diced
08 - 14 oz canned diced tomatoes
09 - 9 oz canned kidney beans, drained and rinsed
10 - 2 tbsp tomato paste
11 - 1 tsp ground cumin
12 - 1 tsp smoked paprika
13 - 1/2 tsp chili powder
14 - 1/2 tsp dried oregano
15 - 1/2 tsp salt
16 - 1/4 tsp black pepper
17 - 1/2 cup beef broth or water
18 - 2 tbsp olive oil
→ Toppings
19 - 5 oz shredded cheddar cheese
20 - 2 spring onions, thinly sliced
21 - 1 small jalapeño, sliced
22 - 2 tbsp sour cream
23 - Fresh cilantro, chopped
# How to Make It:
01 - Preheat oven to 425°F.
02 - Toss fries with vegetable oil and salt. Spread on a baking sheet in a single layer. Bake according to package instructions for 20–25 minutes, turning halfway through for even crisping.
03 - While fries bake, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, 2–3 minutes.
04 - Add garlic and bell pepper. Cook for another 2 minutes until fragrant.
05 - Add ground beef. Sauté until browned, breaking up with a spoon, about 5–7 minutes.
06 - Stir in tomato paste, cumin, paprika, chili powder, oregano, salt, and pepper. Cook for 1 minute to bloom spices.
07 - Add diced tomatoes, beans, and beef broth. Bring to a simmer. Reduce heat and cook uncovered for 15–20 minutes, stirring occasionally, until thickened.
08 - Taste chili and adjust seasoning if needed.
09 - Transfer golden crispy fries to a large ovenproof platter or baking dish. Spoon hot chili evenly over fries. Sprinkle cheddar cheese on top.
10 - Return to oven for 5 minutes, or until cheese is melted and bubbly.
11 - Garnish with spring onions, jalapeño, sour cream, and cilantro as desired. Serve immediately while hot.
# Expert Advice:
01 -
- Everything that makes pub food irresistible happens right here on one platter
- The homemade chili puts canned versions to absolute shame, and you will feel oddly proud of yourself
- Perfect for feeding a crowd without the stress of individual plates
02 -
- Work quickly once the fries come out of the oven because they start losing their crunch the moment they hit room temperature
- The chili thickens as it cools, so keep it a bit looser than you think you need
- An ovenproof dish is nonnegotiable unless you want to transfer hot, loaded fries and make a mess of your kitchen
03 -
- If your fries are not getting crispy enough, try baking them 10 minutes longer while the chili simmers
- The secret to restaurant quality chili is letting it reduce longer than you think necessary