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Chili Cheese Fries

Crispy twice-fried russet potatoes topped with rich homemade beef chili and smooth cheese sauce, perfect for game day or casual gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizer, Main
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Fries
  • 2 large russet potatoes about 1.5 pounds, cut into 1/4-inch matchsticks
  • Oil for frying vegetable, peanut, or canola, about 2 quarts
  • Kosher salt to taste
For the Chili
  • 1 pound ground beef 80/20 blend
  • 1 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1 can 15 ounces kidney beans, drained and rinsed
  • 1 can 28 ounces crushed tomatoes
  • 1/2 cup beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • Salt and black pepper to taste
For the Cheese Sauce
  • 4 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup whole milk warmed
  • 1 cup sharp cheddar cheese shredded
  • 1/2 cup American cheese sliced or shredded
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon smoked paprika
  • Salt and white pepper to taste
For Serving
  • Fresh jalapeños sliced (optional)
  • Sour cream optional
  • Fresh cilantro or green onions chopped (optional)

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Large skillet or saute pan
  • Cutting board and sharp knife
  • Mandoline slicer or chef's knife
  • Paper towels
  • Candy/deep-fry thermometer
  • Large slotted spoon or fry basket
  • Medium saucepan
  • Whisk
  • Wooden spoon
  • Measuring cups and spoons
  • Baking sheet lined with paper towels

Method
 

  1. Cut russet potatoes into 1/4-inch matchsticks and soak in cold water for at least 15 minutes to remove excess starch.
  2. Heat oil in a large Dutch oven to 325°F using a candy thermometer.
  3. Brown ground beef in a large skillet over medium-high heat for 5–7 minutes, then drain excess fat.
  4. Add diced onion and minced garlic to the beef and sauté for 3–4 minutes until translucent.
  5. Stir in chili powder, cumin, smoked paprika, and cayenne and cook for 1 minute to bloom the spices.
  6. Add tomato paste, crushed tomatoes, kidney beans, beef broth, vinegar, and Worcestershire sauce; simmer uncovered for 15–20 minutes, stirring occasionally.
  7. Drain potatoes, pat dry, and fry in 325°F oil for 5–7 minutes until tender but pale; drain on paper towels.
  8. In a medium saucepan, melt butter over medium heat and whisk in flour for 2 minutes to form a roux.
  9. Gradually whisk in warm milk and cook for 2–3 minutes until thickened, then remove from heat and stir in cheddar, American cheese, Dijon mustard, and paprika until smooth.
  10. Increase oil temperature to 375°F and fry par-cooked potatoes for 2–3 minutes until golden and crispy; drain and season with kosher salt.
  11. Plate fries, top with warm chili and drizzle cheese sauce over everything; garnish with jalapeños, sour cream, and cilantro if desired, and serve immediately.

Notes

Assemble and serve immediately after the second fry to maintain crispiness and prevent sogginess.