No-Bean Chili Cheese Fries (Print Version)
Crispy fries piled with thick no-bean beef chili, warm cheese sauce, shredded cheddar, onions, and jalapenos.
# Ingredients:
For the fries
01 -
2 lb (900 g) frozen straight-cut or crinkle-cut fries
02 -
1/2 teaspoon kosher salt, plus more to taste
For the no-bean chili
03 -
1 tablespoon neutral oil
04 -
1 lb (450 g) ground beef, 85/15 preferred
05 -
1 small yellow onion, finely diced
06 -
3 cloves garlic, minced
07 -
2 tablespoons tomato paste
08 -
2 tablespoons chili powder
09 -
1 teaspoon ground cumin
10 -
1 teaspoon smoked paprika
11 -
1/4 teaspoon cayenne pepper, optional
12 -
3/4 teaspoon kosher salt
13 -
1/2 teaspoon black pepper
14 -
1 cup (240 ml) beef broth
15 -
1 teaspoon Worcestershire sauce
For the cheese and toppings
16 -
1/2 cup (120 ml) whole milk
17 -
4 oz (115 g) American cheese, torn or chopped
18 -
1 cup (115 g) freshly shredded sharp cheddar, divided
19 -
1/2 cup (60 g) freshly shredded pepper jack
20 -
1/4 cup (35 g) finely diced red onion
21 -
1/4 cup (25 g) sliced pickled jalapenos
22 -
2 tablespoons sliced scallions
23 -
1/3 cup (80 g) sour cream, optional
# Instructions:
01 -
Heat the oven to 425°F. Spread the fries in a single layer on a large sheet pan and bake until deeply crisp and browned, 25-30 minutes, flipping once if the package suggests it. Season lightly with salt.
02 -
While the fries bake, heat the oil in a large skillet over medium-high heat. Add the beef and onion and cook for 7-8 minutes, breaking up the meat, until the beef is browned and the onion is soft. Drain excess grease if needed.
03 -
Stir in the garlic, tomato paste, chili powder, cumin, smoked paprika, cayenne, salt, and black pepper. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly.
04 -
Add the beef broth and Worcestershire sauce. Simmer uncovered for 12-15 minutes, stirring often, until the chili is thick enough to spoon over fries without running across the pan.
05 -
In a small saucepan over low heat, warm the milk until steaming. Add the American cheese, 1/2 cup cheddar, and pepper jack, stirring until smooth. Keep warm over very low heat.
06 -
Transfer the hot fries to a platter or keep them on the sheet pan. Spoon the chili over the fries, drizzle with cheese sauce, and sprinkle with the remaining 1/2 cup cheddar. Add red onion, jalapenos, scallions, and sour cream if using. Serve immediately.
# Notes:
01 -
Best served right after assembly while the fries are crisp.
02 -
For gluten-free servings, use certified gluten-free fries, broth, and Worcestershire sauce.
03 -
The chili can be made up to 3 days ahead and reheated before serving.