Super Bowl Chili Cheese Fries

My friends still talk about the Super Bowl party where I made a triple batch of these chili cheese fries and ran out of serving plates halfway through. We ended up piling them onto whatever baking sheets and cutting boards we could find, and honestly, that chaotic moment made everything taste better. Something about reaching across the table, dodging elbows, and grabbing that perfect cheese covered fry while everyone cheered at the TV made it feel like a real celebration.

Last winter my brother brought over three friends who claimed they were not hungry after dinner. I pulled these chili cheese fries out of the oven, the cheese still bubbling, and suddenly all four of them were hovering around the counter with forks in hand. There is something about loaded fries that turns polite guests into happy scavengers, and honestly, I love that energy.

Ingredients

• 1.5 kg frozen or fresh potato fries: I have learned that fresh cut fries need an extra 10 minutes in the oven, but the texture payoff is worth it
• 2 tbsp vegetable oil: This helps the fries crisp up instead of steaming in their own moisture
• 1 tsp salt: Season the fries before baking so every layer has flavor
• 500 g halal ground beef: The fat content keeps the chili rich, but leaner halal beef works too if you drain the excess oil
• 1 medium onion, finely chopped: I once rushed this and ended up with chunky onion pieces that overpowered everything
• 2 garlic cloves, minced: Fresh garlic makes a difference here, jarred garlic can taste a bit metallic in long cooked chili
• 1 red bell pepper, diced: This adds sweetness that balances the spices and cuts through the rich cheese
• 400 g canned crushed tomatoes: Fire roasted tomatoes add depth, but regular ones work perfectly fine
• 1 tbsp tomato paste: Concentrated tomato flavor makes the chili taste like it simmered for hours
• 400 g canned kidney beans, drained and rinsed: Rinse them thoroughly or the chili will look cloudy and taste metallic
• 2 tsp chili powder: I use mild chili powder so I can control the heat with cayenne separately
• 1 tsp ground cumin: This is what gives chili that unmistakable earthy backbone
• 1 tsp smoked paprika: Regular paprika works, but smoked adds a bacon like depth without any pork
• ½ tsp ground black pepper: Freshly cracked makes a noticeable difference in the final flavor
• 1 tsp salt: Taste the chili before adding this, since the tomatoes and beans already contain salt
• ½ tsp cayenne pepper: Leave this out if you are feeding a crowd with varying spice tolerance
• 2 tbsp olive oil: A fruity olive oil adds a nice richness to the chili base
• 250 g shredded halal cheddar cheese: Cheddar melts beautifully and has the sharp flavor to cut through the beef
• 100 g shredded mozzarella cheese: This creates those gorgeous cheese strings everyone loves
• 2 spring onions, sliced: The fresh onion flavor brightens up all that heavy richness
• 2 tbsp fresh coriander or parsley, chopped: I use coriander for its citrusy brightness, but parsley works if you hate the herb

Instructions

Crisp up those fries:

Preheat your oven to 220°C (425°F) and toss the fries with vegetable oil and salt until every piece is lightly coated. Spread them in one crowded layer on a baking sheet, giving them space to crisp instead of steam.

Build your chili base:

While the fries bake, heat olive oil in a large skillet over medium heat and sauté the onions for about 3 minutes until they turn translucent and smell sweet. Add the garlic and bell pepper and cook another 2 minutes, stirring so nothing browns too fast.

Brown the beef:

Add the halal ground beef and break it up with your spoon, letting it cook undisturbed for a minute between stirs so it develops nice browned bits. This should take 6 to 8 minutes, and you will know it is done when there is no pink left.

Wake up the spices:

Sprinkle in the chili powder, cumin, paprika, black pepper, salt, and cayenne if you are using it. Stir constantly for about 30 seconds until the spices bloom and smell fragrant, which prevents that raw dusty spice taste.

Simmer into chili:

Mix in the tomato paste, crushed tomatoes, and kidney beans, then lower the heat to a gentle bubble. Let it simmer uncovered for 20 to 25 minutes, stirring occasionally, until the chili thickens and coats the back of your spoon.

Assemble the magic:

Transfer the crispy fries to a large ovenproof dish and spread the hot chili evenly over the top. Sprinkle both cheeses across the surface, making sure every corner gets covered.

Melt it together:

Return the dish to the oven for 5 to 8 minutes, watching closely, until the cheese is completely melted and bubbling in spots. The edges should be starting to turn golden brown.

Finish with freshness:

Remove from the oven immediately and scatter the spring onions and fresh herbs over the top. Serve while the cheese is still stretching and the chili is piping hot.

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My aunt asked for the recipe after taking one bite, and now she makes these for every family gathering, but she doubles the chili because she learned people always want more sauce on their fries. Watching my cousins fight over the corner pieces with extra cheese has become its own tradition.

Making It Ahead

The chili actually tastes better the next day, so I often make it the night before and refrigerate it. When you are ready to serve, rewarm it gently while the fries bake, and everything comes together in about half the time.

Scaling For Crowds

I have learned to make one and a half times the chili when feeding more than four people, because the sauce is what everyone loads onto their plates. The fries can stretch, but running out of that spiced beef topping is the quickest way to disappoint a hungry crowd.

Serving Strategy

Set out extra spoons so people can scoop up any chili that slides off their fries, and consider putting out small bowls of sour cream or hot sauce for those who like customizing. The steam from the chili keeps everything warm for about 15 minutes, but these fries are best enjoyed straight from the oven.

• Line your baking sheet with parchment paper for easier cleanup
• Warm your serving platter in the oven while the fries bake so the food stays hot longer
• Cut the spring onions just before serving so they do not wilt

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There is something undeniably joyful about digging into a mountain of loaded fries with people you love, cheese stretching from your fork to your plate, while whatever game or movie is playing becomes background noise to the laughter and conversation around the table.

Recipe FAQs

→ Can I use fresh potatoes instead of frozen fries?

Yes, fresh potatoes cut into fries work well. Toss them with oil and salt before baking for crispiness.

→ How can I make the chili spicier?

Increase cayenne pepper or add extra chili powder to the chili mixture for more heat.

→ Can I substitute the beef with another protein?

Ground chicken, turkey, or plant-based mince can be used as alternatives while maintaining flavor and texture.

→ What cheeses are recommended for topping?

Halal cheddar and mozzarella provide a creamy and melty texture that complements the chili and fries perfectly.

→ How do I keep the fries crispy after adding the chili?

Bake fries separately until golden and slightly crisp, then top with chili and cheese before a brief final bake to melt the cheese without sogging the fries.