Longhorn Steakhouse Chili Cheese Fries are the ultimate comfort food, combining crispy french fries with hearty homemade chili and a rich cheddar cheese sauce. Perfect for game day snacks or as a delicious side dish, this recipe brings a taste of Tex-Mex cuisine right to your kitchen.
🛒 Ingredients
For the Fries:
- Russet potatoes: 4 large, cut into fries (approx. 1/4 inch thick)
- Vegetable oil: For frying (enough to fill a pot to a depth of about 3 inches)
- Kosher salt: To taste
For the Homemade Chili:
- Ground beef: 1 pound (lean or regular)
- Kidney beans: 1 can (15 oz), drained and thoroughly rinsed
- Diced tomatoes with green chilies: 1 can (15 oz)
- Onion: 1 medium, finely diced
- Garlic: 2 cloves, minced
- Chili powder: 2 tablespoons
- Cumin: 1 teaspoon
- Paprika: 1 teaspoon
- Salt and pepper: To taste (freshly ground)
For the Cheddar Cheese Sauce:
- Unsalted butter: 2 tablespoons
- All-purpose flour: 2 tablespoons
- Whole milk: 1 cup
- Cheddar cheese: 1 ½ cups, shredded (preferably sharp)
- Garlic powder: ½ teaspoon
- Onion powder: ½ teaspoon
- Salt: To taste
Optional Toppings:
- Chopped green onions
- Sour cream
- Jalapeños (fresh or pickled)
- Chopped cilantro
📝 Instructions
- Prepare the Fries: Heat the vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C). While the oil heats, soak the cut fries in cold water for at least 30 minutes to remove excess starch.
- Fry the Potatoes: Drain and pat the fries completely dry with paper towels. Working in small batches to avoid overcrowding, fry for 4–5 minutes until golden brown and crispy. Transfer to a paper towel-lined plate to drain and season immediately with kosher salt.
- Make the Chili: In a large skillet or saucepan, cook the ground beef over medium heat for 5–7 minutes until browned. Drain any excess fat. Add the diced onion and garlic, cooking for 3–4 minutes until the onion is translucent. Stir in the chili powder, cumin, paprika, kidney beans, and diced tomatoes. Season with salt and pepper. Simmer on low heat for 15–20 minutes, stirring occasionally.
- Prepare the Cheese Sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour constantly for about 2 minutes to create a roux. Gradually whisk in the milk and continue stirring for about 5 minutes until the mixture thickens. Remove from heat and stir in the shredded cheddar cheese, garlic powder, onion powder, and salt until smooth.
- Assemble: On a large serving platter, layer the crispy fries. Top with a generous scoop of the beef chili, drizzle with the cheddar cheese sauce, and finish with your desired optional toppings.
💡 Tips & Variations
- Double-Fry for Extra Crunch: For restaurant-quality crispiness, double-fry the potatoes. After the first fry, let them cool for a few minutes, then fry again for 2–3 minutes.
- Make-Ahead & Storage: The chili and cheese sauce can be made a day in advance to let the flavors deepen. Store leftover chili and cheese sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
- Healthier Twist: Swap the fried potatoes for oven-baked fries, and use black beans or ground turkey for a lighter chili base.
