Super Bowl Chili Cheese Fries

The best game day food is always something you can eat with your hands while barely taking your eyes off the screen. I learned this truth during a Super Bowl party years ago when a friend brought over a tray of chili cheese fries that disappeared before halftime. The combination of crispy potatoes and rich, spiced beef chili creates that perfect messiness that makes gatherings feel real.

My roommate used to make a version of this during college football season, and the entire apartment building would somehow end up in our kitchen. There is something about the smell of chili spices and melting cheese that pulls people together. I have been tweaking the recipe ever since, getting the spice balance just right for that satisfying comfort food feeling.

Ingredients

• Frozen or fresh potato fries: Fresh cut fries give you better texture, but good quality frozen fries work perfectly when you are short on time
• Halal ground beef: The beef provides the hearty base that makes the chili feel substantial and satisfying
• Onion and garlic: These aromatics create the foundation of flavor that builds as the chili simmers
• Red bell pepper: Adds sweetness and color that balances the rich beef and spices
• Canned crushed tomatoes: Using canned tomatoes gives you consistent results year round unlike fresh tomatoes that vary in quality
• Kidney beans: These add texture and make the chili more filling while stretching the beef further
• Chili powder, cumin, and smoked paprika: This spice trio creates that classic chili flavor everyone recognizes
• Shredded cheddar and mozzarella: The cheddar brings sharp flavor while mozzarella gives you that perfect cheese pull
• Spring onions and fresh herbs: These bright garnishes cut through the richness and add a fresh finish

Instructions

Get the fries started first:

Toss the fries with vegetable oil and salt until evenly coated, then spread them in a single layer on a large baking sheet so they have room to get properly crispy rather than steaming

Build your chili base:

Heat olive oil in a large skillet over medium heat, add the chopped onions, and cook for about 3 minutes until they turn translucent and start to smell sweet

Add the aromatics:

Stir in the minced garlic and diced red bell pepper, cooking for another 2 minutes until the pepper softens slightly and the garlic becomes fragrant

Brown the beef:

Add the halal ground beef to the skillet, breaking it up with your spoon as it cooks for about 6 to 8 minutes until it is fully browned and no longer pink

Season the meat:

Sprinkle in the chili powder, cumin, smoked paprika, black pepper, salt, and cayenne if you like some heat, stirring constantly to coat everything in the spices and wake up their flavors

Simmer the chili:

Mix in the tomato paste, crushed tomatoes, and drained kidney beans, then let everything simmer uncovered for 20 to 25 minutes until the chili thickens nicely

Check your fries:

About halfway through the chili simmering time, flip the fries so they cook evenly and get golden on both sides

Assemble the masterpiece:

Transfer the crispy fries to a large ovenproof dish, spoon the hot chili evenly over the top, and then sprinkle both cheeses across the surface

Melt it together:

Return the dish to the oven for 5 to 8 minutes just until the cheese is completely melted and starting to bubble in spots

Finish and serve:

Remove from the oven, scatter spring onions and fresh herbs across the top, and serve immediately while everything is hot and the cheese is at its stretchiest

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Every Super Bowl since that first discovery, I have made a tray of these fries. They have become part of the tradition, expected as much as the game itself. The best moments always happen around that platter, cheese stretching everywhere, napkins running low, nobody caring about the mess.

Making It Your Own

The chili base is incredibly flexible once you understand the timing. Ground chicken or turkey work beautifully if you prefer lighter meat, and plant based crumbles make this completely vegetarian while keeping the heartiness. I have even made it with extra beans and no meat for a hearty version that still satisfies.

Perfect Pairings

Cold drinks are essential with something this rich and spicy. Ice cold lemonade cuts through the cheese and complements the chili spices perfectly. If your gathering includes adults, a simple lager or light beer works wonderfully without overpowering the food.

Timing Like A Pro

The key to serving this hot is planning your prep window. Start the fries first, then begin the chili as soon as the fries go into the oven. Everything finishes around the same time if you time it right.

• You can make the chili up to two days ahead and just reheat it while the fries bake
• Pre shred your cheese and slice your garnishes the night before to reduce day of stress
• Keep the baking sheets near the oven so you can transfer quickly without losing heat

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Watch how quickly this becomes the most requested dish for every gathering. Good food does that, it pulls people in and keeps them coming back.

Recipe FAQs

→ What type of meat is used in the chili?

Halal ground beef is used, providing a rich and savory base for the chili topping.

→ How should the fries be cooked for best texture?

Bake frozen or fresh potato fries tossed in oil and salt at 220°C (425°F) until golden and crispy, about 25-30 minutes.

→ Which cheeses complement the chili topping?

Shredded cheddar and mozzarella cheeses are layered over the chili for a melted, creamy finish.

→ Can this dish be adjusted for dietary preferences?

Yes, substitute ground chicken or turkey for beef, or use plant-based mince and vegetable stock for a vegetarian alternative.

→ What spices give the chili its distinct flavor?

Chili powder, cumin, smoked paprika, black pepper, and optional cayenne pepper combine for a warm and smoky taste.

→ How is the dish garnished before serving?

Freshly sliced spring onions and chopped coriander or parsley add bright, fresh notes as garnish.