Loaded Chili Cheese Fries

A staple of American diners and sports bars, loaded chili cheese fries crown double-fried russets with beefy chili and melted cheddar. That second fry delivers shatter-crisp edges while the chili and cheese make the plate pure comfort.

Serves 4 · 30 min prep · 40 min cook

Estimate for one serving

• 820 cal
• 36g protein
• 58g carbs
• 48g fat
• 3g fiber

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Ingredients

• 2.5 lb russet potatoes
• 8 cups neutral frying oil
• 1 lb ground beef
• 1 medium yellow onion
• 3 garlic cloves
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 cup beef broth
• 1 cup canned diced tomatoes
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack
• 1/2 cup sour cream
• 1/4 cup sliced green onions
• 2 tsp kosher salt
• 1 tsp black pepper

Instructions

1. 1Scrub potatoes and cut into 1/2-inch-thick fries, leaving skins on for rustic texture. Soak in cold water 30 minutes, then drain and pat completely dry with towels—moisture is the enemy of crisp fries.
2. 2Heat oil in a deep fryer or heavy pot to 325°F. Fry potatoes in batches 4 to 5 minutes until pale and cooked through but not browned. Drain on a rack; raise oil temperature to 375°F.
3. 3Return fries to the hotter oil in batches and fry again 2 to 4 minutes until deep golden and ultra-crispy. Immediately season with salt while hot and keep warm in a 200°F oven.
4. 4Meanwhile make the chili: brown ground beef in a large skillet over medium-high heat, breaking it up, until well browned and a little crispy, about 8 minutes. Drain excess fat if needed but leave some for flavor.
5. 5Add diced onion and cook until softened and starting to caramelize, 4 to 5 minutes. Stir in minced garlic, tomato paste, chili powder, cumin, and smoked paprika; cook 1 minute until fragrant.
6. 6Pour in broth and diced tomatoes. Simmer uncovered 10 to 12 minutes until thickened and glossy. Season with salt and pepper. The chili should be rich and spoonable, not watery.
7. 7Pile hot fries on a large oven-safe platter or individual cast-iron skillets. Ladle chili generously over the fries, then blanket with both cheeses. Broil 2 to 3 minutes until cheese is fully melted, bubbling, and lightly browned in spots.
8. 8Finish with dollops of sour cream and a shower of green onions. Serve immediately so the cheese pulls stretch and the fries stay crunchy under the greasy chili blanket.