Chili Cheese Fries
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Chili Cheese Fries
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Crispy fries are topped with thick, meaty chili, melty cheese, and all your favorite toppings to make the best loaded chili cheese fries!
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Ingredients
- 1 tablespoon extra-virgin olive oil plus additional as needed
- 1 pound lean ground beef
- 1 small yellow onion diced, about 1 cup
- 1 medium bell pepper diced
- 2 garlic cloves minced
- 2 teaspoons chili powder
- ¾ teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¾ cup beer or additional beef broth
- 1 (28-ounce) can crushed tomatoes
- 1 cup low-sodium beef broth plus a few splashes if needed
- 1 (15-ounce) can black beans rinsed and drained
- 1 (28-ounce) bag frozen French fries I used Alexia brand
Toppings
- shredded Mexican blend cheese
- pickled jalapenos or swap storebought
- ¼ cup sour cream or Greek yogurt thinned with 1-2 teaspoons water
- green onions thinly sliced
- cilantro chopped
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Instructions
- Heat the oil in a large pot over medium heat. Add the beef in a single block and cook, undisturbed, until browned on the bottom. Flip and brown on the other side. Break the beef into 4 large chunks and continue to cook for 1 to 2 more minutes, until well browned, then start to break it up into small crumbles. Before the beef is fully cooked (there will still be some pink), transfer it to a plate, leaving any drippings in the pot.
- If the pot is dry, add another drizzle of olive oil. Return the pot to medium heat and add the onion and bell pepper. Cook, stirring frequently, until softened, about 5 minutes. Add the garlic, chili powder, cumin, oregano, salt, and pepper, and cook for 1 minute, until fragrant.
- Pour in the beer and bring to a simmer, scraping any browned bits off the bottom of the pot. Simmer for 2 to 3 minutes, until the liquid is reduced.
- Return the beef and any juices that have collected to the pot, along with the tomatoes, broth, and beans. Bring to a simmer, partially cover, and simmer over low heat for at least 10 minutes to develop the flavors, stirring occasionally (you can go up to 1 hour for the max-effect chili flavor!). If the liquid evaporates too much, add another splash of broth and cover the pot.
- Prepare the fries according to package instructions.
- Transfer the crispy fries to a serving platter and top with the chili. Garnish with shredded cheese, scallions, cilantro, jalapenos, and thinned sour cream. Serve immediately.
Notes
- TO STORE: Once assembled, these chili cheese fries will not store very well. You can refrigerate them for up to 2 days, but the fries will be soft. It’s best to store each component separately if you can.
- TO REHEAT: Reheat assembled chili cheese fries in the microwave until warmed through. Otherwise, the fries can be reheated in the oven at 400ºF and the chili can be reheated on the stovetop.
Nutrition Information
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Serving
1(of 4)
Calories
935kcal
(47%)
Carbohydrates
99g
(33%)
Protein
42g
(84%)
Fat
43g
(66%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
Monounsaturated Fat
23g
Trans Fat
0.4g
Cholesterol
79mg
(26%)
Potassium
2.424mg
(0%)
Fiber
22g
(88%)
Sugar
11g
(22%)
Vitamin A
942IU
(19%)
Vitamin C
59mg
(66%)
Calcium
175mg
(18%)
Iron
11mg
(61%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 935 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 935kcal | 47% |
| Carbohydrates | 99g | 33% |
| Protein | 42g | 84% |
| Fat | 43g | 66% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 23g | 115% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 79mg | 26% |
| Potassium | 2.424mg | 0% |
| Fiber | 22g | 88% |
| Sugar | 11g | 22% |
| Vitamin A | 942IU | 19% |
| Vitamin C | 59mg | 66% |
| Calcium | 175mg | 18% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
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