My uncle makes this incredible 3 ingredient comfort food every weekend and there are never any leftovers

My uncle has been making these oven baked 3-ingredient chili cheese wedges every Sunday afternoon for as long as I can remember. He started doing it back in the late 1970s, when money was tight and everybody was hungry after chores, and the recipe just stuck because it was cheap, filling, and you could feed a small crowd without fuss. It’s the kind of Midwestern comfort food that doesn’t pretend to be fancy—just hot, hearty potato wedges smothered in rich beef chili and melted cheddar, baked together on a foil-lined pan. Every time he pulls that pan from the oven, the kitchen smells like home, and there are never any leftovers, no matter how many he makes.

Serve these chili cheese wedges straight from the foil-lined baking sheet while everything is still bubbling and the cheese is stretchy. A simple green salad or some sliced cucumbers and tomatoes on the side helps balance the richness, and a few dill pickle spears fit right in with this kind of farmhouse fare. Cold milk or iced tea is what we usually pour, though a light beer works well for the grown-ups. Put out a bottle of hot sauce and some extra salt and pepper, and let everyone scoop their own portion right off the pan for a casual, family-style meal.

Servings: 4-6

2 pounds frozen seasoned potato wedges

Preheat your oven to 425°F (220°C). Line a large baking sheet with aluminum foil, shiny side up, for easy cleanup and to help crisp the potatoes.

Spread the frozen seasoned potato wedges in an even layer on the foil-lined baking sheet. They can touch, but try not to pile them on top of each other so they bake up nicely.

Bake the potato wedges according to the package directions, usually 20–25 minutes, until they are golden brown and crisp on the edges. Give the pan a good shake or use a spatula to turn them about halfway through baking so they brown evenly.

While the wedges are baking, warm the beef chili in a small saucepan over low heat, stirring now and then, just until it is hot and thick but still spoonable. You don’t need it boiling—just hot enough so it doesn’t cool the potatoes down.

When the wedges are crisp and cooked through, remove the pan from the oven but leave the oven on. Use a spatula to nudge the wedges closer together into a fairly tight, even layer in the center of the pan, leaving a little foil border around the edges.

Spoon the hot beef chili evenly over the potato wedges, making sure most of the wedges are covered with a good layer of chili. You want them smothered, but not swimming so much that the potatoes lose all their crispness.

Sprinkle the shredded sharp cheddar cheese evenly over the chili-covered wedges, covering as much of the surface as you can for a good cheesy top.

Return the pan to the oven and bake for 8–10 minutes, or until the cheese is fully melted, bubbling around the edges, and just starting to turn a deeper golden color in spots.

Carefully remove the baking sheet from the oven and let the chili cheese wedges sit for 3–5 minutes so the cheese can settle slightly and the chili isn’t scalding hot. Serve right off the foil-lined pan with a big spatula, letting everyone scoop their own portion while it’s still warm and gooey.

If you like a little kick, choose a spicy canned beef chili or stir in a pinch of chili powder or cayenne while you warm it. For extra cheese pull, mix half sharp cheddar and half Monterey Jack or Colby Jack. My uncle sometimes uses crinkle-cut fries or tater tots in place of wedges when that’s what he has in the freezer—just keep the total amount of potatoes about the same and bake them until crisp before adding the chili and cheese. If your chili is on the thin side, let it simmer a bit longer to thicken so it doesn’t make the potatoes soggy. You can also stretch this dish to feed more people by adding an extra half bag of wedges and just a little more cheese, keeping the chili amount the same; it becomes a bit lighter but still satisfying. To make cleanup even easier for busy weekends, use heavy-duty foil and give it a light spray of cooking oil before adding the potatoes so nothing sticks. And if someone at your table prefers things milder, serve hot sauce or sliced jalapeños on the side instead of mixing heat into the main pan.