There are few things in life more satisfying than a generous platter of hot, crispy fries smothered in a rich, savoury chili and finished with a blanket of gloriously melty cheese. This isn’t just a snack; it’s a full-blown meal, an event in itself. It’s the kind of food that brings everyone to the table, perfect for a cosy film night on the sofa or for sharing with friends on a lazy Saturday afternoon. I make this at least once a month – it’s become a family favourite that everyone gets excited about.

My version of this classic dish focuses on getting each component just right. We’re not just throwing things together; we’re building layers of flavour. The fries are oven-baked until golden and crisp, seasoned with a hint of smoked paprika. The chili is the star – a deeply savoury, gently spiced beef mince chili that simmers away, developing a wonderful richness. Then, we bring it all together under a duo of sharp cheddar and mellow Monterey Jack cheese, baked until it’s bubbling and irresistible. This Chili Cheese Fries Recipe is pure, unadulterated comfort.

Recipe Overview

This recipe guides you through creating the ultimate Chili Cheese Fries from scratch. We’ll start by making perfectly seasoned, crispy oven-baked fries. While they’re in the oven, we’ll cook up a robust and flavourful beef chili. The final step is the glorious assembly, where fries, chili, and cheese unite in the oven for a final bake. After some testing, I found that simmering the chili for a good 25 minutes is the key to letting the flavours meld together properly.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Chili Cheese Fries Recipe

• Genuine Flavour: The chili isn’t just spicy; it has a deep, smoky undertone from cumin and smoked paprika, balanced with a touch of sweetness from brown sugar. The beef becomes incredibly tender as it simmers.
• Comes Together in About an Hour: While the total time is an hour, much of it is hands-off as the fries bake and the chili simmers, making it a manageable and rewarding cooking project.
• Flexible Recipe: You can easily adjust the spice level to your liking. Don’t have beef mince? Turkey mince works beautifully. You can also make a vegetarian version using mixed beans.
• Ideal for a Casual Get-Together: This is fantastic food for sharing. I often make a big platter of it when we have friends over to watch a match – it always gets compliments.
• Family Tested: My entire family adores this meal. The kids especially love adding their own toppings at the end, like a dollop of soured cream or a few slices of pickled jalapeños for the grown-ups.

Chili Cheese Fries Recipe

⏱️ 20 min prep  •  🍳 45 min cook  •  👥 4 servings

📌 Pin This Recipe

Ingredients You’ll Need

For the best results, start with good quality ingredients. I always opt for beef mince with around 15-20% fat content, as it lends a much richer flavour and texture to the chili. For the potatoes, a floury variety like Maris Piper or King Edward will give you that desirable combination of a fluffy inside and crispy exterior. You can find a great guide to different potato varieties on BBC Good Food.

• For the Fries:
• 900g Maris Piper potatoes, scrubbed and cut into 1cm thick chips
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Sea salt and freshly ground black pepper
• For the Chili:
• 1 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 500g beef mince (15-20% fat)
• 1 tbsp chili powder (mild or hot, to your taste)
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 2 tbsp tomato purée
• 400g tin chopped tomatoes
• 400g tin red kidney beans, undrained
• 150ml beef stock
• 1 tsp brown sugar
• 1 tbsp Worcestershire sauce
• For the Topping:
• 150g mature cheddar cheese, grated
• 100g Monterey Jack or Red Leicester cheese, grated
• 2 spring onions, finely sliced
• A handful of fresh coriander, chopped (optional)

Sara’s Tip: Don’t be tempted to drain the kidney beans. The starchy liquid they are canned in acts as a natural thickener for the chili, giving it a fantastic consistency without any extra effort.

How to Make Chili Cheese Fries

The process is quite straightforward. We multitask by preparing the rich, savoury chili while the fries are getting perfectly crisp in the oven. Then it’s just a simple, satisfying assembly job before the final melt.

1. Prepare and Bake the Fries: Preheat your oven to 200°C (180°C Fan). Place the cut chips in a large bowl, drizzle with olive oil, and sprinkle over the smoked paprika, garlic powder, salt, and pepper. Toss well to coat everything evenly. Spread the chips in a single layer on one or two large baking trays. Bake for 35-40 minutes, turning them halfway through, until they are golden brown and crisp.
2. Start the Chili Base: While the fries are baking, heat the vegetable oil in a large, heavy-based pan or Dutch oven over a medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
3. Brown the Mince: Increase the heat slightly, add the beef mince to the pan, and break it up with a wooden spoon. Cook until it is browned all over. Drain off any excess fat if necessary.
4. Bloom the Spices: Stir in the chili powder, ground cumin, smoked paprika, and dried oregano. Cook for one minute, stirring constantly. What works best for me is to really let these spices toast in the pan; it deepens their flavour immensely.
5. Simmer the Chili: Add the tomato purée and stir for a minute before adding the chopped tomatoes, undrained kidney beans, beef stock, brown sugar, and Worcestershire sauce. Bring to a simmer, then reduce the heat to low, cover, and let it gently bubble away for 20 minutes, stirring occasionally. Remove the lid for the final 5 minutes of cooking to allow the sauce to thicken.
6. Assemble the Dish: Once the fries are cooked, remove them from the oven. You can either leave them on the baking tray or transfer them to an oven-safe serving dish.
7. Layer the Toppings: Spoon the hot chili evenly over the crispy fries. Make sure to get a good distribution so every chip gets some love.
8. Add the Cheese: Sprinkle the grated cheddar and Monterey Jack cheese all over the top of the chili.
9. Final Bake: Place the tray back into the hot oven for 5-7 minutes, or until the cheese is completely melted, bubbling, and just starting to turn golden at the edges.
10. Garnish and Serve: Remove from the oven and let it stand for a minute. Garnish with the sliced spring onions and fresh coriander, if using. Serve immediately while it’s hot and gooey.

Tips From My Kitchen

• Crispy Fries are Key: Don’t overcrowd the baking tray. Give your chips plenty of space to roast rather than steam. Using two trays is better than piling them onto one. Soaking the cut potatoes in cold water for 30 minutes before baking can also help remove excess starch for an even crispier result.
• The Secret to Rich Chili: I learned that adding a small amount of brown sugar and Worcestershire sauce to the chili really elevates the flavour. It balances the acidity of the tomatoes and adds a wonderful, deep savoury note known as umami.
• Make-Ahead Magic: The chili is a fantastic component to make in advance. In fact, its flavour often improves after a day in the fridge. You can make a big batch and store it in the fridge for up to 3 days or freeze it for a future Chili Cheese Fries night.
• Proper Storage: If you have any leftovers (which is rare in my house!), it’s best to store the fries and chili separately in airtight containers in the refrigerator. The chili will last for 3 days. To reheat, crisp up the fries in a hot oven or air fryer before topping with the reheated chili and fresh cheese.

Common Mistakes to Avoid

• Soggy Fries: This is usually caused by overcrowding the baking tray. The potatoes release moisture as they cook, and if they’re too close together, they will steam in it. Ensure they are in a single, even layer for maximum crispiness.
• A Bland Chili: Don’t just dump all the ingredients in at once. Take the time to soften the onions properly and to ‘bloom’ the spices by cooking them in the oil for a minute. This simple step unlocks their aromatic compounds and makes a huge difference to the final taste.
• Rushing the Simmer: The 25-minute simmer time isn’t just for cooking the ingredients through; it’s crucial for allowing the flavours to meld and deepen. Cutting this short will result in a chili that lacks complexity and depth.

Delicious Variations to Try

One of the best things about this recipe is how adaptable it is. Feel free to play around with the components to make it your own. For another easy and satisfying meal, check out my Garlic Parmesan Chicken Pasta Recipe.

• Extra Spicy Version: For those who like more heat, add one finely chopped fresh red chilli along with the garlic, or a teaspoon of cayenne pepper with the other dried spices. You can also top the finished dish with sliced pickled jalapeños.
• Vegetarian/Vegan Option: This is simple to adapt. Omit the beef mince and use two tins of mixed beans (black beans and pinto beans are great additions) instead. Use vegetable stock and ensure your Worcestershire sauce is a vegan-friendly version. Finish with your favourite dairy-free cheese alternative.
• Different Protein: This recipe works wonderfully with turkey or even chicken mince for a lighter alternative. For a truly decadent twist, you could even top the fries with leftover pulled pork instead of the chili.

What to Serve With Chili Cheese Fries

While this is a complete meal in itself, a few simple accompaniments can round it out, especially if you’re serving it to guests.

• Cooling Soured Cream or Guacamole: A generous dollop of soured cream provides a cool, tangy contrast to the rich chili. A fresh, zesty guacamole also works beautifully.
• A Crisp Green Salad: To cut through the richness, a simple side salad of mixed leaves, cucumber, and cherry tomatoes with a sharp lemon vinaigrette is ideal.
• Drink Pairings: A cold, crisp lager or a pale ale is a classic and perfect match. For wine drinkers, a bold and fruity red like a Malbec or a Zinfandel can stand up to the strong flavours of the chili.

Frequently Asked Questions

Chili Cheese Fries Recipe

The ultimate comfort food, featuring crispy oven-baked fries loaded with a rich, savory beef chili and smothered in a glorious layer of melted cheese.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 951

Ingredients Method Notes

Ingredients

  

For the Fries

• 900 g Maris Piper potatoes scrubbed and cut into 1cm thick chips
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Sea salt and freshly ground black pepper

For the Chili

• 1 tbsp vegetable oil
• 1 large onion finely chopped
• 2 cloves garlic minced
• 500 g beef mince 15-20% fat
• 1 tbsp chili powder mild or hot, to your taste
• 2 tsp ground cumin
• 1/2 tsp dried oregano
• 2 tbsp tomato purée
• 400 g tin chopped tomatoes
• 400 g tin red kidney beans undrained
• 150 ml beef stock
• 1 tsp brown sugar
• 1 tbsp Worcestershire sauce

For the Topping

• 150 g mature cheddar cheese grated
• 100 g Monterey Jack or Red Leicester cheese grated
• 2 spring onions finely sliced
• A handful of fresh coriander chopped (optional)

Method

 

1. Prepare and Bake the Fries: Preheat your oven to 200°C (180°C Fan). Place the cut chips in a large bowl, drizzle with olive oil, and sprinkle over the smoked paprika, garlic powder, salt, and pepper. Toss well to coat everything evenly. Spread the chips in a single layer on one or two large baking trays. Bake for 35-40 minutes, turning them halfway through, until they are golden brown and crisp.
2. Start the Chili Base: While the fries are baking, heat the vegetable oil in a large, heavy-based pan or Dutch oven over a medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
3. Brown the Mince: Increase the heat slightly, add the beef mince to the pan, and break it up with a wooden spoon. Cook until it is browned all over. Drain off any excess fat if necessary.
4. Bloom the Spices: Stir in the chili powder, ground cumin, smoked paprika, and dried oregano. Cook for one minute, stirring constantly. What works best for me is to really let these spices toast in the pan; it deepens their flavour immensely.
5. Simmer the Chili: Add the tomato purée and stir for a minute before adding the chopped tomatoes, undrained kidney beans, beef stock, brown sugar, and Worcestershire sauce. Bring to a simmer, then reduce the heat to low, cover, and let it gently bubble away for 20 minutes, stirring occasionally. Remove the lid for the final 5 minutes of cooking to allow the sauce to thicken.
6. Assemble the Dish: Once the fries are cooked, remove them from the oven. You can either leave them on the baking tray or transfer them to an oven-safe serving dish.
7. Layer the Toppings: Spoon the hot chili evenly over the crispy fries. Make sure to get a good distribution so every chip gets some love.
8. Add the Cheese: Sprinkle the grated cheddar and Monterey Jack cheese all over the top of the chili.
9. Final Bake: Place the tray back into the hot oven for 5-7 minutes, or until the cheese is completely melted, bubbling, and just starting to turn golden at the edges.
10. Garnish and Serve: Remove from the oven and let it stand for a minute. Garnish with the sliced spring onions and fresh coriander, if using. Serve immediately while it's hot and gooey.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. For best results, reheat in the oven to re-crisp the fries.

This Chili Cheese Fries Recipe is a true labour of love that delivers on every level – crispy, savoury, cheesy, and deeply satisfying. It’s the perfect dish to share and always brings a smile to people’s faces. I hope this becomes a go-to in your home as it has in mine. Let me know how you get on in the comments below! – Sara