Game Day Chili Cheese Fries

The first time I made chili cheese fries for a Super Bowl party, I accidentally tripled the chili recipe. Everyone thought I was planning ahead, but really I had just misread my own notes. Now my friends request the accidental version every year. Something magical happens when crispy fries meet that rich, spiced beef blanket.

Last autumn my cousin brought over some locally smoked cheddar cheese she picked up at a farmers market. We swapped it into this recipe on impulse, and the subtle smokiness made the whole dish sing. Sometimes the best discoveries happen when you work with what someone hands you across the kitchen counter.

Ingredients

• 1.5 kg frozen or fresh French fries: Thicker cut fries hold up better under the weight of chili without becoming soggy too quickly
• 2 tbsp olive oil: This helps the fries get that restaurant quality golden crisp we all want
• Salt, to taste: A generous pinch before baking makes all the difference in flavor
• 500 g ground beef: I like using beef with 15 percent fat content for juicier results
• 1 medium onion, finely diced: Yellow onions work perfectly here
• 2 cloves garlic, minced: Fresh garlic packs more punch than powdered
• 1 medium red bell pepper, diced: Adds sweetness and color to balance the spices
• 2 tbsp tomato paste: This concentrates the chili flavor beautifully
• 400 g canned diced tomatoes: Fire roasted tomatoes add extra depth
• 400 g canned kidney beans, drained and rinsed: They add heartiness and stretch the beef further
• 1 tbsp chili powder: Look for a blend with a little kick
• 1 tsp ground cumin: Earthy warmth that makes everything taste properly like chili
• 1 tsp smoked paprika: The secret ingredient that makes people ask what you added
• 1/2 tsp cayenne pepper: Optional but worth it if you like heat
• 1 tsp salt: Essential for bringing all flavors together
• 1/2 tsp black pepper: Freshly ground makes a noticeable difference
• 200 ml beef broth: Use low sodium to control the salt level
• 1 tbsp vegetable oil: For sautéing the aromatics
• 250 g sharp cheddar cheese, shredded: Buy block cheese and shred it yourself for better melting
• 2 tbsp chopped green onions: Fresh brightness on top of all that richness
• 2 tbsp chopped fresh cilantro: Adds a pop of color and herbal freshness
• 1 jalapeño, sliced: For those who want extra heat on their portion

Instructions

Get those fries golden:

Preheat your oven to 220°C (425°F). Toss the fries with olive oil and a pinch of salt then spread them in a single layer on a baking sheet. Bake for 25 to 30 minutes turning halfway until they are golden and crisp.

Build your chili base:

While the fries bake heat vegetable oil in a large skillet over medium heat. Add the onion and cook for 2 to 3 minutes until soft then add garlic and red bell pepper and sauté for another 2 minutes.

Brown the beef:

Add the ground beef breaking it up with a spoon and cook until browned about 6 minutes. You want those nice browned bits for extra flavor.

Toast the spices:

Stir in tomato paste chili powder cumin smoked paprika cayenne salt and black pepper. Cook for 1 minute to toast the spices until they become fragrant.

Simmer to perfection:

Add diced tomatoes kidney beans and beef broth. Mix well bring to a simmer then reduce heat to low and cook uncovered for 20 to 25 minutes stirring occasionally until chili thickens nicely.

Assemble the masterpiece:

Remove fries from the oven and transfer to a large ovenproof dish or sheet pan. Spoon the hot beef chili evenly over the fries then sprinkle shredded cheddar cheese generously over the top.

Melt it all together:

Return to the oven and bake for 5 to 7 minutes just until cheese is melted and bubbly. Garnish with green onions cilantro and jalapeño slices if desired and serve immediately while everything is hot.

Pin It

My dad used to make this on Sunday nights during football season and the whole house would smell like spices and melting cheese. Now whenever I make it my kitchen feels the same way warm and full of anticipation. Some dishes just carry that kind of memory forward.

Making It Your Own

Ground turkey or plant based mince work beautifully if you want to lighten things up. I have also made this with a white bean chicken chili version that was surprisingly good. The key is keeping whatever chili you use thick and flavorful.

Serving Suggestions

Set up a toppings bar and let everyone customize their portion. Sour cream chopped tomatoes pickled jalapeños and hot sauce are all excellent additions. A cold lager or crisp IPA pairs perfectly with all those rich bold flavors.

Storage and Make Ahead Tips

The beef chili actually tastes better the next day as flavors meld together. Make the chili up to three days ahead and reheat gently while the fries bake. The cheese will melt better if everything is piping hot before you assemble.

• Fries lose their crisp quickly so bake and assemble right before serving
• Extra chili freezes for up to three months and is perfect over baked potatoes
• If transporting to a party keep cheese separate and melt it there

Pin It

These chili cheese fries have a way of bringing people together around the baking sheet. Sometimes the simplest food creates the best moments.

Recipe FAQs

→ What type of fries work best for this dish?

Frozen or fresh French fries both work well. Baking until golden and crisp ensures a sturdy base that holds the chili and cheese topping without getting soggy.

→ Can I use other meats besides beef?

Yes, ground turkey or plant-based mince provide lighter alternatives while still absorbing the spices and flavors well.

→ How do I prevent the fries from becoming soggy?

Bake the fries separately until crisp before adding the chili and cheese topping. This maintains their texture after baking again to melt the cheese.

→ Are the beans necessary in the chili?

Beans add great texture and earthiness, balancing the richness of the beef and spices. You can omit or substitute them if preferred.

→ What garnishes enhance the dish?

Chopped green onions, fresh cilantro, and sliced jalapeños each add bright, fresh flavors to complement the hearty layers.

→ How long should the chili simmer for best flavor?

Simmering the chili uncovered for 20–25 minutes allows it to thicken and deepen in flavor by marrying the spices and ingredients.