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SeasonalOccasionGame DayBeefHigh-FiberHigh-ProteinUnder 1 HourSpecial OccasionMeal PrepBig BatchStove TopSlow CookerFreezer FriendlyWinterFallWeeknightBakingLunchDinnerAppetizersEasyGluten-FreeComfort Food

Easy Slow Cooker Chili Cheese Fries

It’s the ultimate WFH-friendly meal! Cook up a batch of comforting chili in your slow cooker and serve with your favorite toppings, or, in true Tasty fashion, use it to top off some French fries. Don’t forget the DIY pickled jalapeños. It’s a chili cheese dream!

Andrew Pollock
Tasty Team
95% would make again
Total Time

8 hr 5 min

8 hr 5 min

Prep Time

25 minutes

25 min

Cook Time

7 hr 40 min

7 hr 40 min

Easy Slow Cooker Chili Cheese Fries
Total Time

8 hr 5 min

8 hr 5 min

Prep Time

25 minutes

25 min

Cook Time

7 hr 40 min

7 hr 40 min

Easy Slow Cooker Chili Cheese Fries

Ingredients

for 6 servings

Slow Cooker Chili

  • 1 lb cooked lean ground beef (455 g), or turkey
  • 1 cup yellow onion (150 g), diced
  • 2 cans diced tomato, with green chiles
  • 1 can kidney bean, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons kosher salt

Quick Pickled Jalapeños

  • ½ cup water (120 mL)
  • ½ cup distilled white vinegar (120 mL)
  • 1 tablespoon kosher salt
  • 1 tablespoon sugar
  • 2 cloves garlic
  • 2 strips lime zest
  • 6 jalapeñoes, sliced into 1/2 in (1 1/4 cm) round

Chili Cheese Fries

  • 1 bag frozen french fries, preferably crinkle cut
  • 1 cup shredded mexican cheese blend (100 g)
  • ½ cup sour cream (120 g)
  • 4 scallions, thinly sliced

Special Equipment

  • slow cooker

Nutrition Info

  • Calories 471
  • Fat 23g
  • Carbs 33g
  • Fiber 9g
  • Sugar 10g
  • Protein 33g

Estimated values based on one serving size.

Preparation

  1. Make the chili: In a slow cooker, combine the ground beef, onion, diced tomatoes, kidney beans, black beans, chili powder, cumin, and salt. Cover and cook on low, stirring often, for about 6 hours, or until the onions are tender.
  2. While the chili cooks, make the quick pickled jalapeños: In a small saucepan, combine the vinegar, water, salt, sugar, garlic, and lime zest. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer until the salt and sugar have dissolved, about 2 minutes.
  3. Add the jalapeños to a medium heatproof bowl or large mason jar. Carefully pour the pickling liquid over the jalapeños, making sure they are fully submerged. Let the pickles cool to room temperature, about 1 hour. Cover the bowl with plastic wrap or seal the jar and transfer to the refrigerator until ready to use. The pickled jalapeños will keep in the refrigerator for up to 2 weeks.
  4. Make the chili cheese fries: Preheat the oven according to the French fry package instructions.
  5. Spread the French fries in an even layer on a rimmed baking sheet. Bake for 3 minutes less than the package instructs.
  6. Remove the fries from the oven and top with several large scoops of chili. Sprinkle the shredded cheese evenly over the top. Return to the oven for about 5 minutes, or until the cheese has melted completely.
  7. Dollop the sour cream on top of the chili cheese fries, then garnish with the scallions and pickled jalapeños. Let cool slightly, then serve directly off of the pan.
  8. Enjoy!
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