Crispy fries with a delicious homemade deer chili and melted cheese drizzled over the top. Yum, yum!
Have you ever had chili cheese fries? How about deer chili cheese fries? Most people haven’t. It’s one of my favorite comfort foods. I can make a complete meal out of them myself.
I remember the first time I had chili cheese fries. I bought them at Sonic Drive-In and I have been hooked ever since. Then the Sonic in our neighborhood closed, so I decided to create my own recipe and of course I had to try it with venison chili.
Boy, did I make a bunch of teenagers happy! They love it and if I don’t make it at least once a month I hear about it. They request it–no, they demand it! I think they go through withdrawals if they go a long time without it.
Feel free to print our recipe card:
Ingredients
- 1 qt of chili
- 32 oz of Kraft Velveeta Cheese Block
- 1 cup of milk
- 32 oz bag of Ore-Ida Golden Fries
Instructions
- First, make the deer chili and set it to the side for later. See my Venison Hot Dog Chili Recipes page and make one of these recipes.
- Now get the deep fryer started heating. I’m not going to tell you how to deep fry french fries because I’m guessing if you have one, you already know how. I will say this about the deep fryer and fries. Make sure the fryer has enough oil and that the oil is clean. Also, place the fries on paper towels after they are done so they can catch the excess oil. This makes a world of difference to the taste.
- Cube the cheese block into small pieces and place them in a large bowl with the milk. Heat the cheese in the microwave 90 seconds at a time and stir it well after each time. If you go longer than 90 seconds it tends to boil over and make a mess. Do this until the cheese is creamy and pours from a spoon easily.
- When everything is done, put a layer of fries on a plate and then a layer of chili, and top it all with a helping of cheese.
Some people like to top their Deer Chili Cheese Fries with fresh cut green onions, olives, jalapenos, sour cream, or salsa. Another recipe idea is to use tortilla chips or corn chips instead of fries. Yummy!
Please watch and like our video…
Please see my Venison Hot Dog Chili Recipes page for our chili recipes. This time I used the Creamy Venison Hot Dog Chili recipe, but I’ve tried all of the recipes with it and they all work well, but if you want to use your own deer chili recipe I’m sure it will be just as good.
I won’t be adding nutrition facts to this recipe for the simple fact that I won’t know the type of fries or which chili recipe you’ll use. It is just too complicated, but I won’t leave you hanging. Go to myfitnesspal.com and enter in the ingredients that you are using and let them calculate it for you. It’s really easy! I will, however, share with you some diet-friendly tips.
To make this recipe more diet-friendly…
- To help lower the cholesterol and fat use less fat in your ground venison burger. If your burger has less fat this recipe will also have less fat and cholesterol. You can use ground venison that has no fat added and it will be just as delicious!
- Also use a healthier shredded cheddar cheese instead of the cheese block the recipe calls for, which is a heavily pasteurized cheese product. This will help cut down on a lot of fat, cholesterol, calories, sodium, carbs, and sugar. Also, use almond milk instead of whole milk.
- To help cut the sugar and sodium even further, use sugar-free and no salt added ingredients in the chili.
- Bake the fries instead of frying them in a deep fryer and do not use any oil or excess salt.
Bon Appétit
This is a very American dish that I am eager to try. Here in Romania, a food truck has fries with a garlic sauce and feta cheese that I enjoy. I hope to try your chili cheese fries someday soon with roe deer.
Those garlic sauce and feta cheese fries sound delicious! I hope you try my chili cheese fries soon. Enjoy!
I’m out of deer but want to try this so bad. I have wild turkey, but so far we have only made burgers with it. I think I’ll use turkey for this. What do you think?
I think it’s a great idea. I have used deer, turkey, and beef with this recipe. Each one has a little different taste, but they all are good.