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30 Minute Chili Cheese Wedges

30 Minute Chili Cheese Wedges

30 minute chili cheese wedges are the most comforting cheese fries! Pile your homemade chilli and melty cheese on these steak fries for a quick and filling appetizer.

A platter of Chili Cheese Wedges.


Hello Simply Stacie friends! It’s Nicky here from Kitchen Sanctuary. Today I’m bringing you a recipe for a quick beef chili. Served over oven-baked potato wedges it makes a lovely comforting winter dinner.

I’m a huge fan of Mexican food, and I’m always partial to dialing up classic American dishes with a bit of extra flavor. So, when the opportunity came around to combine a plate of piping-hot potato wedges with a generous portion of chili and sour cream, I just couldn’t say no.

I’ve based this recipe on my husband’s famous chili recipe, but I’ve tweaked it slightly to add a greater depth of flavor while keeping it quick and simple. Although I do most of the cooking around here, he’s the master of two things: the BBQ and a classic Mexican Chili! I’m not kidding when I say that my husband is seriously protective over his chili, but he’s assured me that this recipe meets his high standards – phew!

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    Come to think of it, I don’t think I’ve cooked a single thing on the BBQ in all the time we’ve been together. Well – there’s my New Year’s Resolution sorted!

    I’ve found that this recipe usually serves around 5-6 people, but 4-5 very hungry ones would also make short work of it. If you’re looking for recipes that you can cook in bulk or want to stretch it to 7 or 8 portions, you can pad the dish with beans, extra bell peppers, or any other veggies you have on hand. 

    This recipe is incredibly easy to store and freeze, so don’t worry about it going bad either!

    Whether you’re a fan of a classic chili and want to switch things up or are just looking to add some serious bulk to a plate of fries, this recipe is bound to have you returning for seconds.

    A bowl of chili with toppings.

    Why You’ll Love These Chili Cheese Wedges

    Ingredients

    To Serve

    A bowl of chili with toppings.

    How to Make Chili Cheese Wedges

    Equipment Needed

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    What to Serve with Chili Cheese Wedges

    You can enjoy these wedges on their own, but I recommend pairing them with one of these recipes for the ultimate fiesta.

    A platter of chili cheese wedges.

    Recipe Tips and Tricks

    Variations and Substitutions

    Chili cheese wedges on a platter.

    Storage Instructions

    You can store these chili cheese wedges in the fridge for up to 4 days, but I suggest keeping the chili and the fries separate to avoid having a soggy mess on your hands. An airtight container is key to keeping this dish fresh for a few days.

    To bring your Chili Cheese Wedges back to life, you should heat them in a cast-iron skillet over medium-high heat until piping hot.

    Can I Freeze?

    You won’t be able to freeze the fries and chili together, but the chili itself freezes well in a ziptop bag or airtight container for up to 4 months.

    Chili cheese wedges on a platter.

    You’ll also love Frito Chili Pie, poutine, best chili recipe and chili macaroni.

    Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie, TikTok @simplystacierecipes or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.

    If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories!

    5 from 2 votes

    30 Minute Chili Cheese Wedges

    Created by Stacie Vaughan
    Servings 6
    Prep Time 10 minutes
    Cook Time 46 minutes
    Total Time 56 minutes
    The most comforting cheese fries! Pile your homemade chilli and melty cheese on these steak fries for a quick and filling appetizer.

    Ingredients
     
     

    • 3 large red potatoes
    • 3 tbsp extra virgin olive oil
    • 1 sweet onion peeled and chopped
    • 3 cloves garlic peeled and minced
    • 1 lb lean ground beef
    • ½ cup red wine optional
    • 1 red bell pepper deseeded and chopped
    • 2 tbsp tomato paste
    • 1 tsp brown sugar
    • 1 tbsp chili powder
    • 2 ½ tsp cumin
    • 1 tbsp ground coriander
    • ½ tsp dried oregano
    • 1 tsp paprika
    • 1 beef stock cube crumbled
    • Salt and pepper
    • 1 can chopped tomatoes 14oz can
    • 2 mixed beans 10oz can, drained and rinsed

    To Serve

    • sour cream I sprinkled a bit of paprika on mine
    • small bunch cilantro roughly torn
    • 1 cup shredded cheddar cheese
    • ½ red onion peeled and finely sliced
    • 5 cherry tomatoes chopped

    Instructions

    • Preheat the oven to 400℉.
    • Slice the potatoes into wedges (don’t remove the skin) and place on a large baking tray. Drizzle on 2 tbsp of olive oil, ½ tsp of the cumin, ½ tsp of the paprika and a good pinch of salt and pepper. Toss everything together using your hands and place in the oven for 20-25 minutes (turning twice during this time) until golden brown.
    • Whilst the wedges are cooking, heat the olive oil in a large skillet. Add in the onion and cook on a low-to-medium heat for 5-6 minutes – until the onion softens. Add in the garlic and ground beef, turn the heat up to high and fry – stirring regularly to break up the beef – until the beef is no longer pink.
    • Add in the red wine and allow to bubble until almost completed evaporated (about 3-4 minutes).
    • Add in the peppers and cook for 2-3 minutes, then add in the tomato puree, sugar, chili powder, the remaining cumin, ground cilantro, oregano, the remaining paprika, stock cube and a good pinch of salt and pepper. Stir everything together, then add in the canned tomatoes. Half fill the tomato can with water and swill it around to catch any tomato juice left in the can then pour this in too.  Add the mixed beans, bring to the boil and simmer for 8-10 minutes or until slightly thickened.
    • Take the potato wedges out of the oven and place on a large serving dish. Spoon over the chili.
    • Serve with sour cream, fresh cilantro, extra cheese and the chopped red onion and tomatoes.

    Nutrition

    Serving: 1g | Calories: 647kcal | Carbohydrates: 65g | Protein: 39g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 13g | Cholesterol: 87mg | Sodium: 642mg | Fiber: 11g | Sugar: 13g

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    Course Main Dishes
    Cuisine American
    Keyword 30 Minute Chili Cheese Wedges

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