Chili Cheese Fries Loaded (Printable)

Golden fries smothered with savory chili and melted cheddar, perfect as a loaded side or snack.

# 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 if preferred)
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)

# How-To:

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

# Expert Hacks:

01 -
  • It comes together faster than you'd expect, especially if you use frozen fries as your secret weapon.
  • The chili is bold enough to stand on its own, but becomes something entirely different when it meets melted cheese and crispy potatoes.
  • It's the kind of dish that works equally well for casual weeknight eating or as a crowd-pleasing appetizer that actually impresses people.
02 -
  • Don't skip the toasting step for your spices—it's the difference between chili that tastes like chili and chili that tastes like you just dumped in powders.
  • The chili needs to simmer long enough to actually thicken, not just bubble; if you rush it, it'll be watery and won't cling to the fries the way it should.
  • Add the cheese and bake just before serving so it stays melted and gooey instead of cooling into a rubbery layer.
03 -
  • Keep your chili to a thickness where it coats the fries without making them soggy—this takes practice, but you'll feel it when you've got the consistency right.
  • If you're reheating leftover chili, add a splash of water to loosen it back up instead of letting it dry out and concentrate further.
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