Chili Cheese Fries Loaded

The air at that dive bar near campus always smelled like fried potatoes and something rich bubbling on the stove. My roommate Jake and I would split an order of these every Friday after our late classes, too broke for a real dinner but too hungry to care. Years later, I found myself recreating that same messy magic in my tiny apartment kitchen, determined to capture exactly what made those nights feel so special.

Game day at my brothers house changed forever the afternoon I showed up with a tray of these. The living room went quiet when I walked in, and suddenly everyone abandoned the store-bought snacks for something that smelled like actual effort. Now they wont let me through the door without them.

Ingredients

• 1 tablespoon olive oil: Creates the foundation for sautéing your aromatics and prevents sticking while building flavor
• 1 small onion, finely chopped: Adds sweetness and depth that becomes the backbone of your chili
• 2 garlic cloves, minced: Fresh garlic transforms into something aromatic and essential when cooked briefly
• 250 g (9 oz) ground beef: Provides hearty protein and rich flavor, though plant-based mince works beautifully too
• 1 tablespoon tomato paste: Concentrated umami that deepens the entire chili base
• 1 teaspoon ground cumin: Earthy warmth that makes everything taste properly like chili
• 1 teaspoon chili powder: Essential for that classic red chili flavor without overwhelming heat
• 1/2 teaspoon smoked paprika: Adds a subtle smokiness that mimics long-simmered richness
• 1/4 teaspoon cayenne pepper: Optional heat level adjuster, leave it out for sensitive palates
• 400 g (14 oz) canned chopped tomatoes: Provides the saucy base that brings everything together
• 200 g (7 oz) canned kidney beans, drained and rinsed: Adds texture and makes the chili more substantial
• Salt and black pepper: Essential seasoning that wakes up all the other flavors
• 600 g (1.3 lbs) frozen French fries: The foundation, though homemade ones work wonderfully if you have the time
• Vegetable oil: Necessary for achieving that perfect crispy golden exterior
• 150 g (1 1/2 cups) shredded cheddar cheese: Sharp cheddar creates that perfect melty blanket over everything
• 2 spring onions, thinly sliced: Fresh bite and color that cuts through all the richness
• 1 tablespoon chopped fresh cilantro or parsley: Bright herbal notes that make each forkful feel lighter
• Sour cream: The cool contrast that nobody regrets adding, even if it feels excessive

Instructions

Build your chili base:

Heat olive oil in a medium saucepan over medium heat. Add onion and cook until soft, about 3 to 4 minutes. Stir in garlic and cook for 30 seconds until fragrant.

Brown the beef:

Add ground beef and cook, breaking it up with a spoon, until browned, about 5 minutes. Pour off excess grease if there is more than a tablespoon.

Add the spices:

Stir in tomato paste, cumin, chili powder, smoked paprika, and cayenne pepper. Cook for 1 minute until the spices bloom and become fragrant.

Simmer to perfection:

Add chopped tomatoes and kidney beans. Season with salt and pepper. Bring to a simmer, reduce heat, and cook uncovered for 20 to 25 minutes, stirring occasionally, until thickened nicely.

Crisp the fries:

While the chili simmers, cook the French fries according to package instructions. Bake or fry until golden and crisp throughout.

Preheat for the finish:

Preheat oven to 200°C (400°F). This brief final bake is what transforms the dish from assembled to extraordinary.

Assemble everything:

Arrange cooked fries on a large ovenproof platter or baking sheet. Spoon hot chili evenly over the fries, then sprinkle with shredded cheddar cheese.

Melt the cheese:

Bake for 5 to 7 minutes, or until the cheese is melted and bubbly. Watch closely so nothing burns.

Garnish and serve:

Remove from oven and garnish with spring onions and fresh cilantro or parsley. Serve immediately, with sour cream on the side if desired.

Pin it

My daughter requested these for her birthday dinner instead of cake, and that is when I knew this recipe had graduated from bar food to family legend. Something about gathering around a platter with forks creates its own kind of celebration.

Making It Vegetarian

Plant-based mince works remarkably well here, or simply add extra beans and corn for bulk. The spice blend carries the dish regardless of protein choice.

Cheese Choices

Monterey Jack melts beautifully, while pepper jack adds gentle heat. A blend of sharp cheddar and something milder often yields the best results.

Heat Level Hacks

Jalapeños bring bright heat that cuts through the cheese, while hot sauce allows everyone to customize their own portion. Consider serving both options.

• Let the chili rest for 5 minutes before spooning it over the fries
• Line your baking sheet with parchment for easier cleanup later
• Have all toppings ready before the final cheese melt

Pin it

Some meals are just meant to be eaten with your hands while laughing too hard. These fries are exactly that kind of food.

Recipe FAQs

→ Can I make these fries vegetarian?

Yes, simply replace the ground beef with plant-based mince, extra kidney beans, or corn for a satisfying vegetarian version that maintains all the hearty flavors.

→ What's the best way to cook the fries?

Both baking and frying work well. Frozen fries baked according to package directions are convenient, while fresh homemade fries fried in oil yield extra crispiness.

→ How can I adjust the spice level?

Reduce or omit the cayenne pepper for milder flavor, or add jalapeños, extra chili powder, or a drizzle of hot sauce when serving to turn up the heat.

→ Can I prepare the chili ahead of time?

Absolutely. The chili tastes even better the next day and can be made up to 3 days in advance. Reheat gently before assembling the loaded fries.

→ What other cheeses work well?

While sharp cheddar provides classic flavor, Monterey Jack offers excellent melting properties, and pepper jack adds extra kick to this comforting dish.

→ How do I prevent soggy fries?

Ensure fries are fully crisped before topping, and serve immediately after baking with cheese. Avoid over-saucing and pat chili slightly thickened before spooning over fries.