Slice the potatoes into fries about 1/4th to 1/2 of an inch thick. The size is important because smaller thinner fries will break when you try lift them from under the chili. Or you can eat the dish using a fork and it doesn't matter.
Rinse the sliced potatoes and place them in a bowl of cold water for at least 30 minutes. An hour or longer is optimal. This will remove excess starch from the potatoes and will help them crisp up while they cook.
Rinse the potatoes and pat dry. Drizzle or spritz the potatoes with olive oil and season with smoked paprika, garlic powder, salt, and pepper to taste.
Air Fryer Fries
Add the fries to the air fryer basket. Air fry on 380 degrees for 10 minutes.
Open the basket and flip the fries. Air fry for an additional 5-10 minutes or until crisp.
Preheat oven to 375 degrees.
Line a sheet pan with parchment paper and add the fries. Bake for 20 minutes.
Increase the temperature on the oven to 425 degrees. Cook for an additional 20-25 minutes or until crisp.
Heat a Dutch oven or soup pot on medium-high heat and add the olive oil, onions, green peppers, and red peppers. Saute for 3-4 minutes until soft and fragrant.
Add in the garlic and ground beef. Break down the ground beef. I like to use this meat chopper. Add in half of the homemade chili seasoning. Cook for 6-7 minutes until the ground beef is cooked through. (If your beef needs to be drained of fat, do so here)
Add in the beef broth, beans, tomatoes, tomato sauce, and the remaining homemade chili seasoning. Stir.
Reduce the heat to medium-low and simmer for 20 minutes.
Preheat the oven to Low Broil. If you don't have the option to Low Broil you can use 450 degrees.
Spread the fries out on your serving dish.
Load the fries with chili. Sprinkle with the cheddar cheese.
Bake for 4-5 minutes or until the cheese has melted. Goeey cheese will take about 2-3 minutes. Fully melted cheese will take 4-5 minutes.
This recipe makes 6-8 servings and cups of chili. My favorite way to enjoy this dish is to make a batch of chili and use the leftover chili for these fries.
Another way to enjoy this is to make more fries that will go with the leftover chili that isn't used.
You can use frozen fries if you wish. Follow the instructions on the package to cook them.
If you load the chili onto your fries that fries underneath will become soggy. The best way to avoid soggy fries is to keep the chili separate from the fries. You can warm the chili and cheese separately and eat the chili cheese fries with fork and dip it into the chili.
If you don't want to make homemade chili seasoning, you can use a store-bought chili packet.
If you are making your own fries ensure you have even potato slices. If you slice the potatoes unevenly, the fries won’t cook at a consistent temperature. The smaller, thinner fries will cook first which may result in some burnt fries.
If you are slicing by hand you will likely end up with some uneven slices. It happens to me every time! Try to separate the smaller slices into a separate batch. Cook them separate from the others. This will help ensure consistency.