This ain't your grandma's chili. Oh, it's still comforting and warm, but it's been upgraded to party-ready status! Imagine this: a slow cooker brimming with a hearty, flavorful chili, topped with mountains of gooey, melted cheese and a glorious pile of crispy french fries. It's the perfect game-day snack, movie night treat, or just a cozy weeknight dinner. Trust me on this one, its a crowd pleaser!

The beauty of this recipe is its simplicity. It starts with a classic chili base, slow-cooked to perfection in your trusty slow cooker. Then, the magic happens when we add mountains of melty cheese and a crispy, golden crown of fries. Its pure comfort food bliss!

I came up with this recipe after my best friend challenged me to something fun and creative using the slow cooker. I wanted to create something both exciting and easy, and this dip fit the bill perfectly. I've since tweaked it numerous times, so please share your results with me!

Slow Cooker Chili Cheese Fries Dip

Name: Slow-Cooker-Chili-Cheese-Fries-Dip
Prep time: 15 min
Cook time: 8 h
Total time: 9 h 15 min
Yield: 4
Cuisine: Slow-Cooker
Ingredients: 1 pound Ground beef; 1 can Diced tomatoes (15 ounce can); 1 can Kidney beans (15 ounce can); 1 can Pinto beans (15 ounce can); 1 small, chopped Onion; 1 tablespoon Chili powder; 1 teaspoon Cumin; 1/2 teaspoon Oregano; Dash Cayenne pepper; To taste Salt; To taste Black pepper; 2 pounds Frozen french fries; 2 tablespoons Olive oil; 1 1/2 cups, shredded Cheddar cheese; 1 1/2 cups, shredded Monterey Jack cheese

This slow cooker chili cheese fries dip is the ultimate game-day snack, movie night treat, or just a cozy weeknight dinner. It's easy to make, incredibly delicious, and sure to be a crowd-pleaser!

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 480 minutes

Total Time: 555 minutes

📖 Instructions

First things first, let's make the chili. Brown 1 pound of ground beef in a large skillet over medium-high heat. Drain off any excess grease. Don't worry if you leave a bit, it adds flavor. I learned that the hard way!
Next, dump the browned beef into your slow cooker. Add one 15-ounce can of diced tomatoes, undrained; one 15-ounce can of kidney beans, drained and rinsed; one 15-ounce can of pinto beans, drained and rinsed; and one small onion, chopped. If you're fancy, add a diced bell pepper!
Stir in 1 tablespoon of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of oregano, and a dash of cayenne pepper (if you like a little kick!). Season generously with salt and black pepper. Remember, taste as you go!
Now, for the magic. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The longer it simmers, the more those flavors marry, creating an incredible depth of taste.
While the chili is bubbling away happily, preheat your oven to 400°F (200°C). Toss about 2 pounds of frozen french fries (or fresh-cut, if you're feeling ambitious!) with 2 tablespoons of olive oil and salt. Spread them out on a baking sheet.
Bake the fries for 20-25 minutes, or until golden brown and crispy. Keep an eye on them, ovens can be fickle beasts.
Once the chili is done, it's time to assemble this masterpiece! Pour the chili into a large oven-safe bowl or a cast iron skillet. I love the way cast iron keeps things warm and makes for pretty pictures.
Top the chili with about 1 1/2 cups of shredded cheddar cheese and Monterey Jack cheese. You can use your fav cheese blend!
Place the bowl into the preheated oven (or broil it if you want super melty, bubbly cheese) for 5-7 minutes, or until the cheese is completely melted and bubbly. If it starts to brown too much, just take it out earlier!
Finally, once the cheese is nice and gooey, carefully remove the dip from the oven. Top with the crispy french fries and serve immediately. Get ready for amazingness! You might want to have extra chips or even some bread for dipping!