Classic Chili Cheese Fries

Chili cheese fries are always a hit! Make a batch of baked fries and top with a simple chili, cheese…

A Couple Cooks – Recipes worth repeating.

Chili cheese fries are always a hit! Make a batch of baked fries and top with a simple chili, cheese sauce, and toppings.

Chili Cheese Fries

When it comes to fries, there’s nothing more epic than a platter of Chili Cheese Fries! Imagine: that combination of deliciously hearty chili, crispy potatoes, and gooey cheese sauce is comfort food at its finest. Why settle for a plate of fries when you can add chili? This spin on the traditionally heavy dish is fresher than most, featuring a black bean chili and a lighter (but just as tasty) cheese sauce. In fact, this genius way to repurpose chili can even count as dinner!

Elements in these chili cheese fries

Chili cheese fries have three essential elements: French fries, chili, and cheese: either melted or incorporated as a sauce. This way of serving fries is very popular in the US, and originated in the 1950’s with the invention of prepared cheese products. Here are the elements you’ll need:

  • Fries: make these Homemade Baked Fries
  • Chili: try Black Bean Chili, Quick Chili or any of your favorite chili recipes
  • Cheese: make the simple cheese sauce below with whole milk and cheddar cheese
  • Toppings: top with pico de gallo, sour cream, and thinly sliced green onion
Chili Cheese Fries

Time saving tips!

The elements above are listed in the order we like to make chili cheese fries. Get the baked fries started by cutting them and soaking the fries, then get the chili simmering, and make the sauce just before serving. Here are a few quick tips that can save more time when you’re prepping:

  • Make the chili in advance, or use leftover chili. This is the perfect way to repurpose leftover chili! Just spoon it over the fries with a slotted spoon to minimize sogginess.
  • Use baked store-bought fries. There are some great brands of fries on the market that are more whole food spins on this usually processed product. Find a brand with minimal ingredients, then bake them up for quick assembly.
Chili Cheese Fries

Making the easy cheese sauce

The genius part of this chili cheese fries recipe? The easy cheese sauce! Most cheese sauces require you to make a roux by heat flour and butter together first to give the sauce a thick body. But we’ve created an even easier spin that requires two main ingredients: milk and cheese!

  • This 2-ingredient sauce has a slightly lighter texture than most. It’s not as thick because it doesn’t use flour. This also makes it gluten-free!
  • Use whole milk. This makes for the richest, creamiest body.

Chili cheese fries…for dinner!

These chili cheese fries taste decadent: but they’re actually lighter than most recipes. In fact, you can get away with calling them dinner. Here’s why:

  • The fries are just potatoes and olive oil. This is part of a healthy diet!
  • The chili is vegetarian and made of mostly vegetables. Black beans, corn, quinoa, tomatoes, onions: all healthy, good-for-you ingredients! You can choose a meaty chili if you like, which will make this recipe heavier and more caloric.
  • The cheese sauce is minimal. Many cheese sauces pack in loads of cheese. This recipe has just enough. If you’d like to go even more minimal, simply sprinkle with a few handfuls of cheddar cheese and pop it in the broiler to melt the cheese.
Chili Cheese Fries

Variations: meaty, vegan and more

Want to mix up these chili cheese fries? Here are a few ideas for different variations on the theme:

More fries recipes

We love fries over here: and there are lots of ways to make them that are a healthy spin! Here are a few more fries recipes to try:

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Chili Cheese Fries

Classic Chili Cheese Fries


  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 to 6
  • Diet: Vegetarian

Description

Chili cheese fries are always a hit! Make a batch of baked fries and top with a simple chili, cheese sauce, and toppings.


Ingredients

  • 1 recipe Baked French Fries
  • 2 cups Black Bean Chili, Quick Chili (with ground beef or plant-based crumbles), or other favorite chili recipe*
  • ¼ cup whole milk (or substitute 2%)
  • ¼ teaspoon kosher salt
  • 1 cup shredded cheddar cheese
  • 1 green onion
  • Pico de gallo, for serving
  • Sour cream, for serving
  • Hot sauce, for serving (optional)

Instructions

  1. Make the Baked French Fries, following that recipe. (You also can use frozen fries and skip this step.) While the fries soak, go to Step 2.
  2. Start the Black Bean Chili or Quick Chili, or use leftovers of your favorite chili recipe. Allow it to simmer while baking the fries. 
  3. Directly before serving, make the cheese sauce: In a small saucepan, heat the whole milk and the salt over medium heat. Once hot, add the shredded cheese a little bit at a time, stirring and melting before adding more cheese until all is incorporated (this should take about 3 minutes total).
  4. To serve, place the fries on a platter. Scoop out 2 cups of chili with a slotted spoon and add them over the top. Top with the warm cheese sauce, green onion, pico de gallo and sour cream. Serve immediately. 

Notes

For vegan, use Vegan Chili and Vegan Nacho Cheese.

  • Category: Appetizer or Main Dish
  • Method: Baked
  • Cuisine: American

Keywords: Chili cheese fries

A Couple Cooks - Recipes worth repeating.

Easy Black Bean Chili

This Black Bean Chili recipe is easy to make and full of big flavor! It’s cozy and hearty, the ideal…

A Couple Cooks – Recipes worth repeating.

This Black Bean Chili recipe is easy to make and full of big flavor! It’s cozy and hearty, the ideal vegetarian dinner idea.

Black Bean Chili

Can you have too many chili recipes? We think not. Introducing our new favorite easy spin…this Black Bean Chili recipe! It’s beyond simple to make, and the flavor is outstanding. (We hope you’ll agree.) It’s got a hint of smokiness to highlight the tangy tomatoes and savory black beans. Top it with your favorite toppings, and it’s so hearty and savory, you’ll forget it’s healthy, too.

Ingredients in this black bean chili recipe

This vegetarian black bean chili recipe was inspired by open fire cooking. In fact, we first made it around our firepit during a kitchen reno! We adapted our healthy chili recipe to be even simpler so it was easy enough to cook on a fire. This is the stovetop version of it, and it’s got lots of great ingredients to bring massive flavor with little effort:

  • Onion
  • Garlic
  • Olive oil and butter
  • Quinoa
  • Black beans
  • Canned tomatoes
  • Corn
  • Mustard, ketchup and Worcestershire sauce
  • Chili powder, oregano, garlic powder, cumin, smoked paprika, and salt

The flavor secrets here? The butter adds the richness you need in a vegetarian chili. The mustard, ketchup and Worcestershire add tangy and savory notes. The kicker at the end? Adding a bit of smoked paprika, which helps to emulate that smokiness of the campfire chili we were inspired by.

Black Bean Chili

Chili toppings: dress it up!

This vegetarian black bean chili is simple and elegant. In fact, you only really need to dice an onion and garlic, and let your stove do the rest of the work for you! Once it’s done, dress it up with the toppings of your choice. Here are our top choices, and then a few more creative ideas:

  • Sour cream and cheese: Just a little goes a long way! We think these are required. For vegan, use Cashew Cream or Vegan Queso.
  • Green onion: Thinly sliced green onion is the best fresh accessory.
  • Cilantro: Fresh cilantro leaves are a great addition.
  • Hot sauce: Naturally! A favorite is a Mexican hot sauce like Cholula.
  • Roasted salted pepitas: This unique option adds a salty crunch.
  • Pickled jalapenos or onions: Pickled jalapeños add a kick! If you think ahead, pickled onions are a favorite of ours: they add bright color and tangy flavor.

Leftover storage

This black bean chili recipe stores well and is great for leftovers! Here are a few notes on leftover storage:

  • Refrigerate for up to 3 days. It can become very thick, so you may need to add a splash of water when reheating.
  • Freeze for up to 3 months. This recipe works well frozen in a freezer-safe container.
Chili Cheese Fries

Make it a meal: ways to serve black bean chili

There are so many ways to serve this black bean chili recipe — straight up in a bowl, or with more creative options! Here are a few ways to accessorize it:

Variation: cook it on an open fire

Sure, you probably won’t do this every day! But this black bean chili recipe is an ideal campfire chili, too. We first made this one over an open fire when our kitchen was undergoing a renovation, and it worked wonderfully! The fire infuses an incredible smokiness to the flavor. Here are a few notes:

  • Use a hardwood for the fire, like oak or cherry. These woods have the best flavor for cooking food.
  • Follow the recipe but omit the smoked paprika. You don’t need it since the fire infuses smoky flavor.
  • Advanced prep for camping: If you’re taking it camping, prep the minced onion and garlic and place in a sealed container. Place the ingredients from water through kosher salt in another large sealed container (keep out the dry quinoa and add when cooking).

Let us know if you try it in the comments below! It’s a fun variation, though we typically make this one on the stovetop.

Black Bean Chili Recipe

More chili recipes

This black bean chili is our new favorite, but we’ve got lots of other chili recipes for the season! Here are a few to try:

This black bean chili recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, replace the butter as noted in the recipe below.

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Black Bean Chili

Easy Black Bean Chili


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This Black Bean Chili recipe is easy to make and full of big flavor! It’s cozy and hearty, the ideal vegetarian dinner idea.


Ingredients

  • 1 medium yellow onion
  • 3 cloves garlic
  • 2 tablespoons olive oil
  • ⅓ cup dry quinoa
  • 1 cup water
  • 3 15-ounce cans black beans, drained (not rinsed)
  • 2 28-ounce cans diced tomatoes, fire roasted if possible
  • 4 tablespoons salted butter (replace with 2 tablespoons olive oil or refined coconut oil for vegan)
  • 1 15-ounce can corn (or 1 ½ cups frozen corn)
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce
  • ½ cup ketchup
  • 2 tablespoons each chili powder and dried oregano
  • 1 tablespoon each garlic powder and cumin
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon smoked paprika

Instructions

  1. Dice the onion. Mince the garlic.
  2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and garlic and sauté for 5 to 7 minutes, until tender.
  3. Add all other ingredients except for the smoked paprika. Simmer for 25 minutes, then stir in the smoked paprika. Serve immediately with toppings of your choice. Store leftovers refrigerated for up to 3 days, or frozen for 3 months.
  4. Campfire chili instructions: Follow the instructions above, but remove the smoked paprika (the fire will add smoky flavor). If you’re taking it camping, prep the minced onion and garlic and place in a sealed container. Place the ingredients from water through kosher salt in another large sealed container (keep out the dry quinoa and add when cooking). Keep everything cool until making the chili.
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: American

Keywords: Black bean chili, black bean chili recipe

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When it comes to dinnertime, a pound of ground beef can be the start of something great. I’m thinking meatballs floating in tomato-butter sauce or minestrone soup (or even grape jelly—don’t knock it till you’ve tried it!). Or maybe smash burgers slathered with ketchup and mustard, shatteringly crisp lumpia, spicy kebabs wrapped tightly in chapati, a steaming bowl of chili with a skillet of cornbread on the side. Whichever direction your taste buds are sending you, these ground beef recipes will feed a crowd.

Some of these recipes are takes on classic dishes that swap in grains or vegetarian protein for some of the beef. And even if you’re not a meat eater at all (but have somehow found yourself reading this, a roundup of ground beef recipes), there are still options. Swap in a ground faux meat like Impossible or Beyond, which both make vegan ground “beef” offerings that would work relatively seamlessly in any of these 19 ground beef recipes.

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Brined, Roast Pork

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The post Slow Cooker Turkey Chili appeared first on Two Peas & Their Pod.

Slow Cooker Chili

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My appliance company gave me the slow cooker after I hounded them for three years to get reimbursed for a dishwasher repair charge they said they’d reimburse me for. I was happy to have finally settled that debt and move on with my life, but am still unclear as to why it took three years for them to tell me they couldn’t send me a check for reimbursement. Since I already had a grille-pain (toaster), a robot (food processor), and a boulloire (hot water kettle), I went with the slow cooker, which I’ve been determined to fall in love with.

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Homemade Chili Powder

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Butternut White Chicken Chili.

Oh how I am so in love with this butternut white chicken chili! It feels like it’s been forever since I shared an actual weeknight dinner recipe with you! I dedicated the last two weeks to having the most delicious, classic Thanksgiving ever, whether you’re cooking for yourself or a small group or doing the […]

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Oh how I am so in love with this butternut white chicken chili!

butternut white chicken chili

It feels like it’s been forever since I shared an actual weeknight dinner recipe with you! I dedicated the last two weeks to having the most delicious, classic Thanksgiving ever, whether you’re cooking for yourself or a small group or doing the virtual partay, and I’m so glad you guys enjoyed it. But here’s the thing – we still need to eat REGULAR dinner too. 

I find that this time of year is when I struggle most with dinners. It works out best for us when I plan ahead and stick to our plan. That’s the key! 

P.S. head to instagram to watch me make this step-by-step on stories today!

cubed butternut squash

Obsession does not even begin to explain how much I adore this butternut white chicken chili. It’s creamy and hearty and comforting and has a slight hint of sweetness from the squash.

Oh and it comes together pretty quickly too! 

It’s perfect all around.

butternut and chicken in pot

I have a few different white chicken chili recipes in my arsenal. I have one in the Pretty Dish and another quinoa version here (you guys love that!) but this one may take the cake. It’s so satisfying. The flavor is spot on. It’s smoky and delicious. Absolute perfection when topped with a dollop of sour cream and chips! 

butternut white chicken chili

For the beans in this chili, I go with cannellini beans. They are probably my second fave (after pinto!) but here’s the beauty of this recipe – use what beans you have on hand. This is a great pantry recipe because you can use the beans you have and an actual butternut squash lasts forever. Black, pinto, even chickpeas would work. Whatever you love and have, to make this whole cooking dinner process easier.

butternut white chicken chili

I also tend to use a rotisserie chicken for this. It simplifies the process and takes minutes. You can shred or chop the chicken, whichever you prefer. And bonus points if you buy your butternut squash pre-cut. It’s such a great shortcut to take. 

butternut white chicken chili with cilantro and chives

Cumin and just a touch of smoked paprika add flavor to this chili. I like to thicken it with sour cream instead of heavy cream or milk. All you have to do is stir that in right before serving and you’re good to go! 

butternut white chicken chili with sour cream

This is such a super delicious way to make a crave-worthy seasonal chili! A big old hug in a bowl.

butternut white chicken chili

Butternut White Chicken Chili

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Butternut White Chicken Chili

This butternut white chicken chili is super comforting and delicious! Creamy, smoky white chicken chili with hearty butternut squash.
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 2 tablespoons olive oil
  • 1 sweet onion diced
  • 4 garlic cloves minced
  • kosher salt and pepper
  • 2 cups cubed butternut squash, (in 1/2 to 1 inch cubes)
  • 2 teaspoons ground cumin
  • ¼ teaspoon smoked paprika
  • pinch crushed red pepper flakes
  • 2 cups shredded chicken breasts
  • 2 14 ounce cans cannellini beans, drained and rinsed
  • 3 to 4 cups chicken stock
  • 1 cup sour cream
  • for topping: fresh cilantro chives, tortilla chips, sour cream

Instructions

  • Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic with a big pinch of salt and pepper. Cook until the onion softens, about 5 minutes. Stir in the butternut squash. Add in the cumin, smoked paprika, pepper flakes and stir. Cook for 5 minutes.
  • Stir in the chicken. Add in the beans and 3 cups of the chicken stock. Bring the mixture to a boil, then reduce to a simmer and cover. Simmer for 10 to 15 minutes, or until the butternut squash is fork tender.
  • After 10 to 15 minutes, taste and season with more salt and pepper if needed. If you’d like the soup to have more liquid, stir in the additional cup of stock. Stir in the sour cream, stirring completely until it melts in.
  • Serve the chili immediately, topped with cilantro, chives and tortilla chips. You can add on some cheese if you wish!
  • Leftovers of this are delicious! You might need to add in a drop of stock or water when reheating.

butternut white chicken chili

Give me all the chips for dipping!

The post Butternut White Chicken Chili. appeared first on How Sweet Eats.