Chili Nachos

A recipe for chili nachos is excellent when the weather turns brisk and you need something fast and filling. A mashup of traditional chili con carne and the standard queso nacho dip, our excellent chili filled with ground beef, pinto beans, spices and creamy Velveeta easily feeds a crowd.

Serve this cheese chili nachos recipe over crunchy corn or tortilla chips, on grilled hot dogs or in a bowl with cornbread. Kick up or tone down the spice, or add vegetables to make it your own. Anything goes! Cheese chili nachos is an ideal game-day potluck recipe—just keep the chili warm in a slow cooker for weekend tailgating. Or, prep chili nachos for movie nights in the backyard, barbecues and other fun gatherings.

Ingredients for Chili Nachos

• Ground beef: Use the type of ground beef you prefer. After browning the meat, drain it well so you don’t end up with a greasy chili base.
• Tomato sauce: Three cans of tomato sauce give chili nachos a wonderfully saucy base with a hint of sweetness.
• Pinto beans: Our cheese chili nachos recipe uses two cans of pinto beans. Pinto beans are a bit plumper and creamier in the center than other chili beans like kidney beans.
• Canned diced tomatoes and green chiles: This made-in-Texas ingredient is a chili must-have. Rotel is the standard brand many cooks use, but you’ll likely see multiple brands of this popular canned item at the store.
• Envelopes of chili mix: Not to be confused with the spice blend “chili powder,” chili seasoning mix combines spices made specifically for chili and similar dishes. It may contain a thickener like flour or cornstarch to help thicken your chili, and it has a concentrated amount of herbs and spices meant to flavor an entire batch of chili.
• Velveeta: You could very well call this recipe cheese chili nachos due to the plentiful amount of Velveeta. It’s the not-so-secret ingredient that gives this chili its irresistible cheesy, creamy, luscious texture and consistency.
• Heavy whipping cream: Along with Velveeta, heavy whipping cream adds a creamy richness and velvety feel to this chili.
• Corn chips: Corn chips are the “nachos” in this chili nachos recipe. Salty and full of sweet corn flavor, corn chips make an awesome crunch against the smoothness of the creamy chili.
• Optional toppings: While optional, sour cream, sliced jalapeno and lime wedges tie all the flavors of our chili together for the ultimate finish. Skip the jalapeno if you don’t need the extra heat.

Directions

Step 1: Brown the beef

In a Dutch oven, cook the beef until no longer pink, stirring occasionally to break the meat into crumbles. Drain excess drippings.

Editor’s Tip: You may be tempted to leave the drippings in for flavor, but they can turn your smooth, creamy chili into a greasy mess. We recommend draining.

Step 2: Add the remaining ingredients

Add the tomato sauce, beans, tomatoes and chili mix to the beef in the Dutch oven. Cook until heated through, stirring often.

Add the cheese and the cream. Cook until the cheese is melted, stirring often.

Step 3: Serve the chili

Serve your chili over bowls of corn chips. If desired, top bowls with sour cream, sliced jalapeno and lime wedges.

Chili Nacho Variations

• Make it meatless: You can transform this marvelously meaty dish into a marvelous meatless dish by swapping in vegetarian crumbles for the ground beef.
• Use a different meat blend: For an even richer, meatier flavor, try a blend of half ground beef and half ground pork. Or, for a lighter feel, use ground chicken or ground turkey.
• Add fresh peppers: For pops of red color and a slightly sweet crunch, stir a finely chopped sweet red pepper into your chili nachos recipe.
• Try it spicy: While the meat is cooking, add diced fresh jalapenos or poblano peppers, or a dash of cayenne or smoked paprika. That little bit of spice will give your cheese chili nachos some extra kick.

How to Store Chili Nachos

We recommend you store your chili separately from your corn chips, as the chips will get soggy quickly. Store your chili in an airtight container in the fridge, or freeze some of your big batch to enjoy in the weeks ahead.

How long does chili last?

Stored properly in the fridge, your chili will last up to four days. You’ll find it’s even more flavorful a day or two after you cook it.

Can you freeze chili nachos?

Yes, you can easily freeze chili. Let the chili cool completely, then transfer it to freezer containers. You can also scoop individual servings into freezer-safe bags for single ready-to-reheat packets. The chili will keep in the freezer for up to three months. When ready to enjoy your chili, let it thaw completely in the refrigerator before reheating.

How do you reheat chili nachos?

You can microwave your chili until it’s heated through, although it’s easy to reheat it on the stovetop. Cook it over medium-low heat, stirring often, until it’s warmed. If it has thickened after refrigeration, thin it with a splash of water, broth or more heavy whipping cream.

Chili Nacho Tips

How do you prevent soggy nachos?

Whether serving your chili nachos over a bowl of corn chips or a platter of tortilla chips, place the chili on the chips right before you serve. Within minutes, the warm, saucy chili can turn your crispy chips soggy, so make sure your guests are napkin-in-hand and ready to dig in.

Can you make chili nachos with shredded cheese?

Yes, you can try this recipe without Velveeta. Replace the processed cheese with shredded cheddar cheese or a Mexican-style cheese blend. The chili texture using shredded cheese will not be as creamy and smooth, but it will still be full of cheesy flavor and color.

What can you serve with chili nachos?

Serve your chili nachos with foods that add color, crispness and crunch (any other nacho recipes would be natural pairings). Of course, you can serve your chili nachos alongside other chips and dips. Go with queso dip, tomato salsa, guacamole, corn salsa and other dips that add vibrant color.

Or, you can serve sides to complement the chili with crunch and color. Try cilantro lime slaw, fresh corn salad or jicama citrus salad. To drink, an ice-cold root beer or dark beer would hit the spot. For game day and other group parties, surround the chili nachos with meatballs, sliders and pinwheels.