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Loaded Chili Cheese Fries Recipe Appetizer

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.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
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.