Chili Cheese Fries
servings
Enjoy these Chili Cheese Fries for a hearty but easy meal. Using frozen French fries, you can load them up with delicious homemade chili and all the fixings to make them perfect for an appetizer, too!
Ingredients
Chili Cheese Fries
- 16 ounces frozen French fries
- 1 ½ cups shredded Mexican cheese blend divided
- 2 cups leftover chili recipe below and see note*
- 1 jalapeno sliced
- 2 tablespoons chopped red onion
- fresh chopped parsley or cilantro for garnish
Chili Recipe
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 pound ground beef
- 14.5 ounces stewed tomatoes
- 14.5 ounces fire roasted diced tomatoes can use Rotel Tomatoes with chiles for additional flavor.
- 8 ounces tomato sauce
- 1 tablespoon chili powder
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon kosher salt
- 15 ounces kidney beans NOT drained
Instructions
Chili Recipe
- Prepare the chili. In a large skillet over medium heat, pour the olive oil. Add the one chopped onion, and 2 cloves of minced garlic and saute until soft and fragrant, about 2-3 minutes.
- Add the pound of ground beef and cook until completely browned, about 7-10 minutes.
- Stir in the 14.5 ounces stewed tomatoes, 14.5 ounces diced tomatoes, 8 ounces tomato sauce, 1 tablespoon cocoa powder, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon oregano and 1 teaspoon kosher salt. Mix well, breaking up the stewed tomatoes as you stir. Bring to a boil, and then reduce to a simmer. Cover and cook for about an hour, stirring occasionally.
- Add the 15 ounce can of kidney beans with the liquid and stir to completely combine. Cook for an additional 20 minutes, uncovered, again stirring occasionally.
Chilli Cheese Fries
- Cook the French Fries according to manufacturer's directions, spreading them onto a baking sheet lined with aluminum foil to bake in the oven or by placing them into the basket of an air fryer.
- If using 2 cups of chili that has been refrigerated, place it into a small saucepan and allow to simmer until ready to assemble the fries.
- Once the French fries have been cooked, either move them closer together on the rimmed baking sheet or put them into an oven-proof baking dish, cast iron skillet or pie plate to assemble and serve. Move one of the oven racks to the top position and preheat the broiler on low.
- Spread 1 cup of the Mexican cheese over the French fries and broil for 2-3 minutes or until the cheese has melted.
- Add the 2 cups of heated chili and spread over the cheese covered French fries. Sprinkle the remaining 1/2 cup of cheese over the chili, and return to the oven. Broil for an additional 1-3 minutes until the cheese has melted.
- Sprinkle with the 2 tablespoons red onion, sliced jalapeno, and chopped parsley.
Notes
- The chili recipe is included and makes more than the 2 cups needed for the Chili Fries.
- I like to make the chili at least the day before I make the fries recipe because it thickens as it cools and is not as runny when reheated. However, you can assemble right after cooking.
- Feel free to use more or less of the spices in the chili recipe to adjust it to your taste.
Nutrition
Calories: 560kcal | Carbohydrates: 52g | Protein: 21g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 48mg | Sodium: 1550mg | Potassium: 1010mg | Fiber: 11g | Sugar: 2g | Vitamin A: 715IU | Vitamin C: 14mg | Calcium: 555mg | Iron: 6mg