Chili Cheese Nachos are nachos piled high with my homemade chili and cheese sauce. It’s similar to my Chili Cheese Fries but served with tortilla chips instead. There are really no rules for nachos anymore, and this just gives your average chips and cheese a boost! Try my Loaded Cheese Fries for another cheesy appetizer!
Chili Cheese Nachos
Nachos have definitely evolved throughout the years, and there really are no ‘wrong’ ingredients to use on your next nacho creation. Take it from me–I even have a Banana Split Nachos recipe. But sometimes, I just feel like having more of a traditional snack that fills me up and is satisfying! When chips and cheese just aren’t enough, add some chili. Chili Cheese Nachos could even be a meal!
Chili Cheese Nachos Ingredients
When I go to a ballgame and order nachos, it’s usually simply chips and nacho cheese. That is okay, but I sometimes crave a little more than that! Adding my homemade chili and cheese sauce to tortilla chips takes basic nachos and kicks them up a notch. These are traditional enough to not scare anyone away from enjoying them, and it’s easy for guests to add as much or as little of the chili and cheese as they want.
How to Make Homemade Chili
This homemade chili is a lot like my Grandma’s Homemade Chili recipe, with just a few more spices. Try them both for my Chili Cheese Nachos!
Cook and stir the ground beef, chopped onion, and garlic in a skillet over medium heat until crumbly and browned, 5 to 10 minutes. After draining the beef, stir in kidney beans, tomatoes, tomato paste, chilis, cumin, onion powder, garlic powder, and chili powder together in a large pot over medium-high heat. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, until vegetables are slightly tender and chili is heated through. This should take about 10-15 minutes.
Are you Hungry for More Appetizers?
Are you ready for some football? If you are, you better be ready with some game day appetizers. Here are some of my favorites.
Chili Cheese Nachos
- 1 pound ground beef
- ½ onion chopped fine
- 2 cloves garlic
- 1 (15 ounce) can kidney beans, drained
- 1 (15 ounce) can of diced tomatoes, undrained
- 1 tablespoon tomato paste
- 1 (2 ounce) can of green chilies
- 1 tablespoon cumin
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- salt and pepper to taste
- 1 ½ cups heavy whipping cream
- 3 cups shredded sharp cheddar
- 2 cups shredded pepper jack
- ¼ teaspoon salt
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon chili powder
- Green onion
- 2 tablespoons sour cream
- 1 bag (13 ounces) salted tortilla chips
- Cook and stir ground beef, chopped onion, and garlic in a skillet over medium heat until crumbly and browned, 5 to 10 minutes. Drain.
- Stir drained ground beef, kidney beans, tomatoes, tomato paste, chili, cumin, onion powder, garlic powder, and chili powder together in a large pot over medium-high heat.
- Bring to a boil, reduce heat to low, and simmer, stirring occasionally, until vegetables are slightly tender and chili is heated through. (15 to 20 minutes)
- Season with salt and ground black pepper to taste.
- In a medium sauce pan, heat up heavy cream until bubbles start to form around the sides. Reduce heat to low and stir in cheeses and seasonings until the cheese is completely melted.
- To assemble the dish, spread some cheese on the bottom of the plate, then pile some tortilla chips on top of the cheese, add a little more cheese, top with chili, more chips, chili, and cheese sauce and garnish with green onion and jalapeños and sour cream.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.