Why You’ll Love Loaded Chili Cheese Fries Recipe

I enjoy this recipe because it’s layered with flavor at every step. I like how the slow-simmered chili becomes thick and deeply savory, which pairs perfectly with crispy fries and melted cheese. I also love how customizable the toppings are, letting me build each plate exactly how I want it.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Beef Chili:
2 lbs Ground Beef
1 Whole White Onion cubed
28 oz Tomatoes peeled and chopped
6 oz Beef Broth
2 cups Beef Broth
2.5 tbsp Minced Garlic
2 tbsp Chipotle Purée
2 tbsp Guajillo Chili Powder
1.5 tbsp Ground Cumin
1.5 tbsp Garlic Powder
1 tbsp Black Pepper
1 tbsp Kosher Salt

Fries:
3-4 lbs Cooked Fries seasoned
2 cups Shredded Cheddar Cheese
Diced Red Onions for garnish
Sliced Jalapeños for garnish
Chopped Cilantro for garnish
Sour Cream for garnish

Directions

I start by preheating a medium-heat fire for direct cooking, aiming for around 350°F. I place a Dutch oven over the heat with a little oil and let it warm for a couple of minutes. I add the ground beef and brown it for about 2½ to 3 minutes, then remove it from the pot and set it aside.

I place the empty Dutch oven back over the heat and add the chopped white onion and minced garlic. I cook them for about 2 minutes until fragrant, then add the guajillo chili powder, ground cumin, garlic powder, black pepper, and kosher salt. I stir everything together and let the spices toast for about 1 minute so they coat the vegetables evenly.

I add the browned ground beef back into the pot along with the beef broth, chipotle purée, chopped tomatoes, and additional beef broth. I stir well, cover the Dutch oven, and lower the heat to about 300–325°F. I let the chili simmer for 1½ to 2 hours, stirring occasionally, until thickened. If it gets too thick, I add a little more beef broth at the end.

While the chili simmers, I prepare the fries, either homemade or from a frozen bag, and season them well. I arrange the cooked fries on a large serving platter. Once the chili is ready, I sprinkle a generous handful of shredded cheddar over the fries, spoon chili on top, and finish with more cheese.

I garnish everything with diced red onions, sliced jalapeños, chopped cilantro, and a drizzle of sour cream before serving.

Servings and Timing

I make this recipe to serve 4 people. Prep time takes me about 30 minutes, cook time is around 1 hour and 30 minutes, and the total time comes to roughly 2 hours.

Variations

I sometimes swap cheddar for a blend of cheddar and Monterey Jack for extra meltiness. I also like adding pickled jalapeños when I want more tang. When I’m craving extra heat, I drizzle hot sauce over the finished fries.

Storage/Reheating

I store leftover chili separately from the fries in airtight containers in the refrigerator for up to 3 days. I reheat the chili gently on the stovetop and crisp fresh fries in the oven before assembling again. I avoid reheating assembled fries so they don’t turn soggy.

FAQs

Can I make the chili ahead of time?

I often make the chili a day ahead because the flavor gets even better overnight.

What fries work best for this recipe?

I like thick-cut or crinkle fries because they hold up well under the chili.

Can I use frozen fries?

I use frozen fries often, especially when I want to save time.

How spicy is this chili?

I find it moderately spicy, but I adjust the chipotle purée to taste.

Can I use ground turkey instead of beef?

I’ve used ground turkey, and it works well with a slightly lighter flavor.

Can I simmer this longer?

I like letting it simmer longer when I want an even thicker, richer chili.

What cheese melts best on top?

I prefer freshly shredded cheddar for the best melt.

Are these fries a main dish or appetizer?

I serve them as both, depending on how hungry everyone is.

Can I freeze the chili?

I freeze the chili in portions for up to 3 months.

Can I add extra toppings?

I love adding more jalapeños, extra cheese, or even avocado slices.

Conclusion

I keep these Loaded Chili Cheese Fries in my recipe rotation because they’re bold, comforting, and endlessly satisfying. I love piling everything high, adding my favorite toppings, and digging into a dish that’s meant to be enjoyed without overthinking it.