Championship Chili Cheese Fries (Print Version)
Golden fries, hearty homemade chili, and melted cheese make for the ultimate game day or comforting indulgence.
# Recipe Ingredients:
→ For the Fries
01 - 2 pounds (900g) russet potatoes, peeled and cut into 1/2-inch thick fries
02 - 2 tablespoons vegetable oil
03 - 1 teaspoon salt
→ For the Chili
04 - 1 pound (500g) lean ground beef
05 - 1 small yellow onion, finely diced
06 - 2 cloves garlic, minced
07 - 1 medium red bell pepper, cored and diced
08 - 1 (14-ounce / 400g) can diced tomatoes, undrained
09 - 2 tablespoons tomato paste
10 - 1 (14-ounce / 400g) can kidney beans, drained and thoroughly rinsed
11 - 1 tablespoon chili powder
12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon cayenne pepper (optional, for added heat)
15 - 1 teaspoon salt
16 - 1/2 teaspoon black pepper
17 - 1 cup (250ml) beef broth
→ For the Cheese Topping and Garnish
18 - 2 cups (200g) shredded sharp cheddar cheese
19 - 2 green onions, thinly sliced
20 - 2 tablespoons fresh cilantro, finely chopped (optional)
# Directions:
01 - Preheat your oven to 425°F (220°C). In a large mixing bowl, thoroughly toss the prepared russet potato fries with vegetable oil and 1 teaspoon of salt until each fry is lightly coated. Arrange the seasoned fries in a single layer on a large baking sheet, ensuring they are not overcrowded. Bake for 35–40 minutes, turning them halfway through, until they achieve a golden-brown hue and crisp texture.
02 - While the fries are baking, heat a large, heavy-bottomed skillet over medium heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until it is fully browned and no pink remains. Carefully drain any excess fat from the skillet.
03 - To the browned ground beef, add the diced onion, minced garlic, and diced red bell pepper. Sauté for approximately 4–5 minutes, stirring occasionally, until the vegetables have softened and become fragrant.
04 - Stir in the undrained diced tomatoes, tomato paste, drained and rinsed kidney beans, chili powder, ground cumin, smoked paprika, cayenne pepper (if using), 1 teaspoon of salt, black pepper, and beef broth. Bring the mixture to a gentle simmer, stirring to combine all ingredients.
05 - Reduce the heat to low, cover the skillet, and allow the chili to simmer for 25–30 minutes. Stir occasionally to prevent sticking and ensure even cooking, continuing until the chili has thickened to your desired consistency.
06 - Once the fries are perfectly crisp, transfer them to an oven-safe platter or a shallow baking dish. Spoon the hot chili evenly over the fries, ensuring good coverage. Generously sprinkle the shredded cheddar cheese over the chili layer.
07 - Position the platter or dish under a hot broiler for 2–3 minutes. Broil until the cheddar cheese is completely melted, bubbly, and slightly golden brown. Monitor closely to prevent burning.
08 - Carefully remove the Championship Chili Cheese Fries from the broiler. Garnish with thinly sliced green onions and chopped fresh cilantro (if using). Serve piping hot for the best flavor and texture experience.
# Expert Advice:
01 -
- This recipe is your secret weapon for turning a simple meal into an unforgettable, heartwarming experience.
- It’s incredibly satisfying, hitting all the right notes with its rich flavors and comforting textures.
02 -
- Resist the urge to overcrowd your fries on the baking sheet; they absolutely need space to crisp up, otherwise, you'll end up with steamed, sad potatoes.
- True chili magic happens during the simmer; letting it cook longer than you think you need allows the flavors to truly deepen and create an incredible richness.
03 -
- To maximize efficiency, get your fries in the oven first, then start on the chili; everything will be ready around the same time.
- A tiny splash of apple cider vinegar or a pinch of sugar in your chili can brighten the flavors and balance the acidity, making it truly sing.