How to Master Epic Loaded Fries

Potato Preparation Mastery

Strategic cutting, soaking and drying protocol developing optimal fry texture and crispness.

Chili Depth Development

Layered flavor building technique creating complex taste profile in relatively short cooking time.

Temperature Control

Precise heat management ensuring proper component cooking while maximizing texture contrasts.

Strategic Assembly

Calculated component layering method maximizing visual appeal while preserving textural integrity.

Baking Tips

The secret to exceptionally flavorful chili is the addition of cocoa powder, which adds depth without tasting chocolatey

For extra crispy baked fries, the cornstarch coating is essential – it creates a thin layer that crisps beautifully in the oven

Soaking the cut potatoes in cold water removes excess starch and helps achieve a crispier exterior

Make the chili a day ahead for even better flavor – the spices will meld and deepen overnight

For the crispiest results, don't overcrowd the baking sheets when cooking the fries – use two sheets if necessary

When assembling, work quickly so the hot fries stay crispy under the toppings for as long as possible

For a crowd-pleasing presentation, serve in individual skillets or oven-safe dishes for that restaurant-style look

To maintain some crispiness, serve some of the toppings (like jalapeños and bacon) on the side so guests can add them just before eating

Epic Chili Fries

Name: Epic Chili Fries
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 6 servings
Cuisine: American
Ingredients: For the Chili:; 1 tablespoon olive oil; 1 large onion, finely diced; 1 red bell pepper, diced; 3 cloves garlic, minced; 1 pound ground beef (85% lean); 1 pound ground pork (optional, substitute more beef if preferred); 3 tablespoons chili powder; 2 tablespoons cumin; 1 tablespoon smoked paprika; 1 teaspoon dried oregano; ½ teaspoon cayenne pepper (adjust to taste); 1 teaspoon brown sugar; 1 tablespoon unsweetened cocoa powder (secret ingredient); 1 can (14.5 oz) diced fire-roasted tomatoes; 1 can (15 oz) tomato sauce; 1 cup beef broth; 1 can (15 oz) kidney beans, drained and rinsed (optional); 1 tablespoon Worcestershire sauce; Salt and pepper to taste; For the Fries:; 4 large russet potatoes (about 2½ pounds); ¼ cup vegetable oil; 1 tablespoon cornstarch; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon paprika; Salt to taste; For Assembly and Toppings:; 2 cups shredded cheese blend (cheddar, Monterey Jack)

This Epic Chili Fries recipe reveals essential techniques for creating restaurant-quality loaded fries with perfectly seasoned homemade chili, crispy-on-the-outside, fluffy-on-the-inside fries, and a strategic array of toppings. Featuring a balance of textures, robust flavors, and proper assembly methods, this dish achieves that coveted combination of crispy, saucy, and cheesy elements that make for an irresistible sharing plate or indulgent meal. While requiring moderate attention to cooking times and component preparation, mastering these techniques delivers results that surpass typical takeout versions, providing impressive depth of flavor and Instagram-worthy presentation perfect for game day gatherings, casual entertaining, or epic comfort food cravings.

Prep Time

25 Minutes

Cook Time

Total Time

1H25 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Chili:

1 tablespoon olive oil

1 large onion, finely diced

1 red bell pepper, diced

3 cloves garlic, minced

1 pound ground beef (85% lean)

1 pound ground pork (optional, substitute more beef if preferred)

3 tablespoons chili powder

2 tablespoons cumin

1 tablespoon smoked paprika

1 teaspoon dried oregano

½ teaspoon cayenne pepper (adjust to taste)

1 teaspoon brown sugar

1 tablespoon unsweetened cocoa powder (secret ingredient)

1 can (14.5 oz) diced fire-roasted tomatoes

1 can (15 oz) tomato sauce

1 cup beef broth

1 can (15 oz) kidney beans, drained and rinsed (optional)

1 tablespoon Worcestershire sauce

Salt and pepper to taste

For the Fries:

4 large russet potatoes (about 2½ pounds)

¼ cup vegetable oil

1 tablespoon cornstarch

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

Salt to taste

For Assembly and Toppings:

2 cups shredded cheese blend (cheddar, Monterey Jack)

½ cup sour cream

⅓ cup sliced green onions

¼ cup pickled jalapeños

¼ cup crispy bacon bits

¼ cup diced red onion

1 avocado, diced

Chopped cilantro for garnish

Hot sauce to serve

Instructions

For the Chili: Heat olive oil in a large pot over medium heat. Add diced onion and bell pepper, sauté for 5 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.

Add ground beef and pork to the pot. Cook, breaking up the meat with a wooden spoon, until browned and no longer pink, about 7-8 minutes.

Add the chili powder, cumin, smoked paprika, oregano, cayenne pepper, brown sugar, cocoa powder, salt, and pepper. Stir to combine, allowing the spices to toast and become fragrant, about 1 minute.

Pour in the diced tomatoes, tomato sauce, beef broth, and Worcestershire sauce. Stir well to combine. If using beans, add them now.

Bring the mixture to a boil, then reduce heat to low. Simmer uncovered, stirring occasionally, for 30-45 minutes until the chili has thickened and flavors have melded. If the chili becomes too thick, add a little more broth.

While the chili simmers, prepare the fries. Preheat oven to 425°F (220°C). Line two large baking sheets with parchment paper.

Wash and scrub the potatoes well. Pat dry. Cut potatoes into even ½-inch thick sticks. Place in a large bowl of cold water and soak for 10 minutes to remove excess starch.

Drain potatoes and pat completely dry with paper towels. This is crucial for achieving crispy fries.

In a large bowl, toss the dried potato sticks with vegetable oil until evenly coated. Sprinkle with cornstarch and toss again until potatoes are lightly dusted.

Add garlic powder, onion powder, paprika and salt. Toss to coat evenly.

Arrange potato sticks in a single layer on the prepared baking sheets, ensuring they don't touch each other. This allows them to crisp properly.

Bake for 15 minutes, then flip the fries and rotate the pans. Bake for another 15-20 minutes until golden brown and crispy.

For assembly: Transfer the hot fries to a large oven-safe serving platter or dish. Top with a generous layer of shredded cheese, then ladle the hot chili over the top. The heat will melt the cheese.

Optional: Place under the broiler for 1-2 minutes to further melt the cheese until bubbly.

Top with sour cream, green onions, jalapeños, bacon bits, red onion, diced avocado, and cilantro.

Serve immediately while hot, with hot sauce on the side.

Epic Chili Fries

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Master Epic Loaded Fries

Epic Chili Fries

Ingredients

Instructions