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!

Overhead View of Finished and Ready to Serve Chili Cheese Nachos

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!

Child Taking a Cheesy Chili Cheese Nacho

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.

Plate of Chili on Chips Preparing to Make Chili Cheese Nachos

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!

Plate of Chili & Cheese on Chips Preparing to Make Chili Cheese Nachos

Instructions

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.

Plating Chili Cheese Nachos

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

Chili Cheese Nachos

Prep Time 5 minutes
Cook Time 25 minutes
Give your chips and cheese a boost with my Chili Cheese Nachos. Your tortilla chips will be piled high with my homemade chili and cheese!

Ingredients

CHILI

  • 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

CHEESE SAUCE

  • 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
  • Jalapeno
  • 2 tablespoons sour cream
  • 1 bag (13 ounces) salted tortilla chips

Instructions

CHILI

  • 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.

CHEESE SAUCE

  • 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.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I made these & WOW! Extremely tasty. I used sausage meat, instead of ground beef & red onion. I really liked, this recipe🌶🌶

  2. Really great, easy and fast recipe to make for a good snack for whatever the occasion if your craving nachos. I didn’t have heavy cream so I skipped the cheese recipe which I intend to still try, and just melted cheese on top which was fine enough. The chili itself is really good, and a nice texture for what you’d expect for nachos or even more so for hot dogs.

  3. I made the cheese sauce, very runny. Not what I was expecting, I was hoping for it to be a tad thicker. Not sure what I did wrong as I followed the recipe.

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