A bold and satisfying twist on classic nachos, this dish features crispy sweet potato waffle fries topped with smoky homemade beef chili, melty cheese, and vibrant toppings. It’s the ultimate comfort food for game day, movie night, or any time you’re craving something hearty and shareable.
Ingredients Breakdown
These nachos start with sweet potato waffle fries, offering a slightly sweet base with crispy edges and soft centers. They’re seasoned with a punchy mix of ancho chile powder, cumin, paprika, and cayenne for warmth and depth. The chili is made with ground beef, sautéed onion, garlic, lager, and fire-roasted tomatoes, creating a rich and thick sauce that adds heartiness to every bite.
A combination of shredded cheddar and pepper jack cheese provides sharpness and creaminess, while the final toppings—cool sour cream, crisp red bell pepper, fresh scallions, and briny black olives—add layers of texture and color, balancing the richness of the chili and cheese.
Step-by-Step Instructions
Start by preheating the oven to 425°F (220°C). Arrange the sweet potato waffle fries on a parchment-lined baking sheet in a single layer. Sprinkle them with about a teaspoon of the spice blend to infuse flavor right from the start. Bake until golden and crispy around the edges, flipping them halfway through to ensure even cooking.
While the fries are baking, prepare the chili. In a large skillet over medium-high heat, heat the olive oil. Add the ground beef and break it up with a wooden spoon. Cook for about 4 minutes until browned. Stir in the finely chopped onion and garlic, allowing them to soften and release their aroma. Add the remaining spice blend and a generous pinch of kosher salt. Stir until the meat is fully coated in the seasoning.
Pour in the lager and let it reduce for about a minute. This adds a rich depth to the chili. Stir in the fire-roasted diced tomatoes and reduce the heat to a simmer. Let the mixture cook for about 15 minutes, stirring occasionally, until thickened and flavorful.
Once the fries are ready, gather them in the center of the baking sheet or move them to a 9-by-13-inch baking dish. Sprinkle half of the shredded cheeses over the fries to create a melty base. Spoon the warm chili over the cheese, then finish with the remaining cheese on top. Return the dish to the oven and bake for 5 more minutes, until the cheese has melted completely.
Remove from the oven and add your fresh toppings. Dollop with sour cream, scatter chopped red bell pepper and scallions over the top, and finish with a few sliced black olives. Serve immediately while hot and gooey.
Recipe Tips & Frequently Asked Questions
Choosing the Best Waffle Fries for This Dish
Look for thick-cut, sturdy sweet potato waffle fries that crisp well in the oven and hold their shape under toppings.
Don’t Skip the Beer – It Adds Depth
Lager enhances the chili’s flavor with a subtle malty note. The alcohol cooks off, leaving behind complexity.
Use Pre-Shredded Cheese or Fresh – What Works Best?
Freshly shredded cheese melts more smoothly, but pre-shredded works fine for convenience—just check for additives that might affect meltability.
How to Prevent Soggy Fries Underneath
Bake the fries until fully crisp before adding toppings. Also, layer cheese underneath the chili to act as a moisture barrier.
Can I Use Regular Fries Instead of Waffle Fries?
Yes, but waffle fries provide more surface area and better structure to hold toppings.
What If I Only Have Ground Chicken or Turkey?
Either is a great substitute for ground beef. Just adjust seasoning and don’t overcook, as lean meats can dry out quickly.
Is There a Non-Alcoholic Substitute for Lager?
Use beef broth, chicken broth, or tomato juice in place of the lager to maintain moisture and flavor.
How Can I Make This Dish Ahead of Time?
Make the chili up to two days in advance. Bake the fries and assemble just before serving for best results.
Can This Be Made Vegetarian?
Absolutely. Replace the beef with plant-based crumbles or a seasoned black bean and lentil mix.
What to Serve With This Recipe
Serve these nachos alongside a cold beverage—light beers, sparkling water, iced tea, or lime soda all pair well. For a refreshing side, add a crisp green salad or a tangy slaw to balance the richness. You can also offer guacamole, pico de gallo, or a spicy dipping sauce like chipotle crema on the side to customize each bite.
Waffle Fry Nachos with Chili are everything you want in a comfort food dish—crispy, cheesy, saucy, and full of bold flavor. They’re ideal for sharing but hard to resist keeping all to yourself. Whether it’s a casual dinner or the centerpiece of a party spread, this recipe brings heat, texture, and satisfaction to the table.
Ingredients
1 tablespoon extra-virgin olive oil
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon paprika
1 tablespoon ancho chile powder
Kosher salt, to taste
1 20-ounce bag sweet potato waffle fries
2 cloves garlic, finely chopped
1 small onion, finely chopped
1 pound (16 ounces) ground beef
1/2 cup lager-style beer
1 15-ounce can fire-roasted diced tomatoes
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded pepper jack cheese
Sour cream, for garnish
Chopped red bell pepper, for garnish
Sliced scallions, for garnish
Sliced black olives, for garnish
Instructions
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper and spread the sweet potato waffle fries in a single layer. In a small bowl, stir together the ancho chile powder, cumin, paprika, and cayenne. Sprinkle about 1 teaspoon of this seasoning blend over the fries. Reserve the remaining spice mixture for the chili. Bake the fries for 25 minutes, flipping halfway through, until they’re golden brown and crisp on the edges.
While the fries are baking, make the chili. Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned, about 5 minutes. Reduce the heat to medium and add the chopped onion and garlic. Cook for 3 minutes, until softened and fragrant.
Sprinkle the remaining spice blend over the beef, season with kosher salt, and stir well to coat the meat evenly. Pour in the lager and simmer for about 1 minute until most of the liquid cooks off. Stir in the fire-roasted diced tomatoes and adjust the heat to maintain a gentle simmer. Cook for about 15 minutes, stirring occasionally, until the chili thickens.
Once the fries are done, gather them into the center of the baking sheet or transfer to a 9-by-13-inch baking dish. Scatter half of the cheddar and pepper jack cheeses over the fries. Spoon the hot chili over the cheese layer, then top with the remaining cheese.
Return the dish to the oven and bake for an additional 5 minutes, just until the cheese is fully melted and bubbly. Remove from the oven and garnish with sour cream, chopped red bell pepper, sliced scallions, and black olives. Serve immediately while hot.
Waffle Fry Nachos with Chili Recipe
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 tablespoon ancho chile powder
- Kosher salt to taste
- 1 20- ounce bag sweet potato waffle fries
- 2 cloves garlic finely chopped
- 1 small onion finely chopped
- 1 pound 16 ounces ground beef
- 1/2 cup lager-style beer
- 1 15- ounce can fire-roasted diced tomatoes
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded pepper jack cheese
- Sour cream for garnish
- Chopped red bell pepper for garnish
- Sliced scallions for garnish
- Sliced black olives for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper and spread the sweet potato waffle fries in a single layer. In a small bowl, stir together the ancho chile powder, cumin, paprika, and cayenne. Sprinkle about 1 teaspoon of this seasoning blend over the fries. Reserve the remaining spice mixture for the chili. Bake the fries for 25 minutes, flipping halfway through, until they’re golden brown and crisp on the edges.
- While the fries are baking, make the chili. Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned, about 5 minutes. Reduce the heat to medium and add the chopped onion and garlic. Cook for 3 minutes, until softened and fragrant.
- Sprinkle the remaining spice blend over the beef, season with kosher salt, and stir well to coat the meat evenly. Pour in the lager and simmer for about 1 minute until most of the liquid cooks off. Stir in the fire-roasted diced tomatoes and adjust the heat to maintain a gentle simmer. Cook for about 15 minutes, stirring occasionally, until the chili thickens.
- Once the fries are done, gather them into the center of the baking sheet or transfer to a 9-by-13-inch baking dish. Scatter half of the cheddar and pepper jack cheeses over the fries. Spoon the hot chili over the cheese layer, then top with the remaining cheese.
- Return the dish to the oven and bake for an additional 5 minutes, just until the cheese is fully melted and bubbly. Remove from the oven and garnish with sour cream, chopped red bell pepper, sliced scallions, and black olives. Serve immediately while hot.
