Ultimate Chili Cheese Nachos

Craving a tasty twist on classic nachos? Dive into these Ultimate Chili Cheese Nachos, loaded with homemade chili and creamy cheese sauce. Perfect for game days or any gathering, these nachos will elevate your snack game and keep everyone coming back for more.

Forget the simple chips and cheese combo—these Ultimate Chili Cheese Nachos add a hearty and delicious chili to the mix, taking your nacho experience to the next level. Easy to customize, guests can add as much or as little of the chili and cheese as they prefer.

Chili Cheese Nachos Ingredients

When you typically order nachos at a ballgame, you might just get chips with nacho cheese. While that’s fine, sometimes you crave a bit more. Adding homemade chili and cheese sauce to tortilla chips transforms basic nachos into something extraordinary. These nachos are traditional enough to be a crowd-pleaser and easy for guests to tailor to their tastes.

How to Make Homemade Chili

This homemade chili recipe is similar to my Grandma’s classic chili but includes a few extra spices. It’s the perfect addition to these Ultimate Chili Cheese Nachos!

1. Cook and stir ground beef, chopped onion, and garlic in a skillet over medium heat until the beef is crumbly and browned, about 5 to 10 minutes. Drain the fat.
2. In a large pot over medium-high heat, combine the cooked beef, kidney beans, tomatoes, tomato paste, green chilies, cumin, onion powder, garlic powder, and chili powder.
3. Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until the vegetables are tender and the chili is heated through, about 10-15 minutes.

Ingredients

CHILI

• 1 pound (450 g) ground beef
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (15 ounces or 425 g) kidney beans, drained
• 1 can (15 ounces or 425 g) diced tomatoes, undrained
• 1 tablespoon (15 g) tomato paste
• 1 can (2 ounces or 60 g) green chilies
• 1 tablespoon (15 g) cumin
• 1 tablespoon (15 g) onion powder
• 1 tablespoon (15 g) garlic powder
• 1 tablespoon (15 g) chili powder
• Salt and pepper, to taste

CHEESE SAUCE

• 1 1/2 cups (360 ml) heavy whipping cream
• 3 cups (340 g) shredded sharp cheddar cheese
• 2 cups (230 g) shredded pepper jack cheese
• 1/4 teaspoon (0.6 g) salt
• 1/4 teaspoon (0.6 g) onion powder
• 1/4 teaspoon (0.6 g) garlic powder
• 1/4 teaspoon (0.6 g) chili powder
• Green onion, chopped (optional)
• Jalapeno, sliced (optional)
• 2 tablespoons (30 g) sour cream
• 1 bag (13 ounces or 370 g) salted tortilla chips

Instructions

CHILI

1. In a skillet over medium heat, cook and stir the ground beef, onion, and garlic until the beef is crumbly and browned, about 5-10 minutes. Drain the fat.
2. In a large pot over medium-high heat, combine the drained beef, kidney beans, tomatoes, tomato paste, green chilies, cumin, onion powder, garlic powder, and chili powder.
3. Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until the vegetables are tender and the chili is heated through, about 15-20 minutes.
4. Season with salt and ground black pepper to taste.

CHEESE SAUCE

1. In a medium saucepan, heat the heavy cream until bubbles start to form around the edges.
2. Reduce the heat to low and stir in the shredded sharp cheddar and pepper jack cheeses, along with salt, onion powder, garlic powder, and chili powder, until completely melted.

ASSEMBLY

1. Spread some cheese sauce on the bottom of a plate.
2. Pile tortilla chips on top of the cheese sauce.
3. Add a little more cheese sauce, then top with chili.
4. Add another layer of chips, more chili, and finish with cheese sauce.
5. Garnish with chopped green onions, sliced jalapenos, and a dollop of sour cream if desired.

Enjoy your Ultimate Chili Cheese Nachos, the perfect blend of crunchy chips, hearty chili, and creamy cheese!