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.
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!
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.
Why You’ll Love These Chili Cheese Wedges
- They’re ready in just 30 minutes (the clue is in the name!)
- They’re packed with spices and hearty ingredients that will fill you up.
- They’re the ultimate comfort food.
- They’re a great way to introduce kids to richer flavors.
- Red skin potatoes
- Extra virgin olive oil
- Ground beef
- Red wine (optional)
- Red bell pepper
- Tomato puree
- Brown sugar
- Hot chili powder
- Ground cilantro
- Dried oregano
- Beef stock cube
- Salt and pepper
- Can of chopped tomatoes
- Can mixed beans
- Sour cream (I sprinkled a bit of paprika on mine!)
- A small bunch of cilantro that’s been roughly torn
- Shredded cheddar cheese
- Finely sliced red onion
- Chopped cherry tomatoes
How to Make Chili Cheese Wedges
- Step One: Preheat the oven to 400F.
- Step Two: Slice the potatoes into wedges (don’t remove the skin!) and place them on a large baking tray.
- Step Three: Drizzle on 2 tbsp of olive oil, ½ tsp of cumin, ½ tsp of 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.
- Step Four: Whilst the wedges are cooking, heat the olive oil in a large skillet. Add in the onion and cook on low-to-medium heat for 5-6 minutes until the onion softens.
- Step Five: 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.
- Step Six: Add in the red wine and allow it to bubble until almost completely evaporated (about 3-4 minutes).
- Step Seven: 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.
- Step Eight: Stir everything together, then add 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.
- Step Nine: Add the mixed beans, bring to a boil and simmer for 8-10 minutes or until slightly thickened.
- Step Ten: Take the potato wedges out of the oven and place them on a large serving dish. Spoon over the chili.
- Step Eleven: Serve with sour cream, fresh cilantro, extra cheese, and chopped red onion and tomatoes.
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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.
Recipe Tips and Tricks
- To prevent your fries from going soggy, add an extra layer of cheese between the fries and the chili. It’s not totally necessary but adds extra creaminess and helps your fries retain their crunch.
- I suggest serving this recipe immediately as it never tastes as good when it’s reheated.
Variations and Substitutions
- If you want to save time, you can purchase pre-made wedges for this recipe. Just remember to cook them according to the packet instructions. Alternatively, you can use seasoned waffle fries from just about any grocery store.
- I love using strong cheddar cheese for this recipe as it adds a sharp tang and smokiness. However, nothing is stopping you from using any cheese you like!
- If you want a hint of extra spice, top your wedges with jalapenos and chilis!
- If you want to take things to the next level, grab (or make!) some salsa for dipping.
- If you don’t love ground beef, feel free to substitute it with ground turkey or chicken.
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.
- Sweet Potato Home Fries – these crispy cubed potatoes with salty bacon are the perfect side dish for any Mexican-themed meal.
- Air Fryer Potato Chips – if you want to add a bit of crunch to proceedings, these are perfect.
- Mexican Spaghetti – packed with cheesy ground beef, taco seasoning, peppers, corn, tomatoes, and noodles, this is the perfect family dinner recipe for any occasion.
- Vegan Mexican Casserole – if you want to try going meat-free, this tasty casserole will ease you in gently.
- Mexican Tater Tot Casserole – if you loved the potato wedges in this recipe, then you’ll love the diced hash browns and rich taco flavor in this tater tot casserole!
You’ll also love the best chili recipe and chili macaroni.
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- 3 large red potatoes
- 3 tablespoons extra virgin olive oil
- 1 sweet onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1 pound lean ground beef
- ½ cup red wine (optional)
- 1 red bell pepper, deseeded and chopped
- 2 tablespoons tomato paste
- 1 teaspoon brown sugar
- 1 tablespoon chili powder
- 2 ½ teaspoon cumin
- 1 tablespoon ground coriander
- ½ teaspoon dried oregano
- 1 teaspoon paprika
- 1 beef stock cube, crumbled
- Salt and pepper
- 1 x 14 oz can chopped tomatoes
- 2 x 10 oz can mixed beans, drained and rinsed
- 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
- Preheat the oven to 400f/200c.
- 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.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 647Total Fat: 25gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 87mgSodium: 642mgCarbohydrates: 65gFiber: 11gSugar: 13gProtein: 39g