Craving something comforting and indulgent? These Chili Cheese Fries are a perfect blend of crispy, savory, and cheesy goodness. They're great for a cozy night in or a game-day snack that will have everyone begging for seconds!
Russet potatoes are chosen for their ability to crisp up nicely in the oven, giving you fries that can hold up to the hearty chili and cheese. Olive oil helps in achieving that perfect golden crust. Seasoning with salt and pepper elevates the natural flavors.
The ground beef brings richness and depth to the chili, while onion and garlic add foundational flavors that are both aromatic and savory. Kidney beans contribute texture and heartiness, absorbing the spices beautifully. Diced tomatoes and tomato paste provide a tangy base, enhanced by chili powder, cumin, and paprika for warmth and complexity.
Sharp cheddar cheese is key for a sharp, creamy sauce. When melted with heavy cream, butter, and all-purpose flour, it creates a silky coating for the fries. Green onions serve as a fresh garnish, adding a pop of color and mild pungency.
These Chili Cheese Fries are a meal on their own, but if you want to round them out, consider serving with a simple green salad tossed in a zesty vinaigrette. For a fun twist, pair them with a cold, crisp lager or a citrusy soda to balance the richness.
Start by preheating your oven to 425°F (220°C). As the oven warms up, slice the russet potatoes into thin fries. You can even leave the skin on for extra texture. Toss them in a bowl with olive oil, salt, and pepper, ensuring each fry is lightly coated. Spread them evenly on a baking sheet — don't overcrowd, as they need space to crisp up. Pop them in the oven and let them bake for 25-30 minutes.
While the fries are baking, grab a large skillet and brown the ground beef over medium heat. As it cooks, add the diced onion and minced garlic. Stir them occasionally until the onion softens and becomes translucent. Next, mix in the kidney beans, diced tomatoes, tomato paste, chili powder, cumin, and paprika. Let this mixture simmer for about 20 minutes, allowing the flavors to meld and the chili to thicken.
As the chili simmers, focus on the cheese sauce. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about a minute to eliminate the raw flour taste. Gradually pour in the heavy cream, stirring continuously until the sauce begins to thicken. Remove the pan from heat and stir in the shredded cheddar cheese until you have a smooth, creamy sauce.
Now for the assembly! Lay your crispy fries on a serving platter, generously spoon over the chili, and drizzle with the cheese sauce. Finish with a sprinkle of green onions for that fresh, zesty touch.
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