Best 3 Ultimate Chili Cheese Nachos Recipes

Indulge in the ultimate comfort food experience with our tantalizing Chili Cheese Nachos. This delectable dish combines crispy tortilla chips, a hearty chili con carne, a gooey cheese blend, and a variety of toppings to create a flavor explosion in every bite. Whether you're hosting a game day party, a casual get-together, or simply craving a satisfying snack, these Chili Cheese Nachos are sure to hit the spot. With three variations – Classic, Vegetarian, and Spicy – there's something for every taste preference. Get ready to embark on a culinary journey that will leave you craving more.

Here are our top 3 tried and tested recipes!

CHILI NACHOS

Chili Nachos image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 15

Ingredients

4 to 6 ounces good-quality tortilla chips
8 ounces grated Cheddar Jack cheese (about 1 1/2 cups)
2 cups chili, recipe follows, heated
4 pounds ground beef
6 cloves garlic, minced
Two 8-ounce cans tomato sauce
One 6-ounce can tomato paste
1/4 cup chili powder, or more as desired
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons kosher salt
1/2 teaspoon cayenne pepper, or more as desired
Two 15-ounce cans kidney beans, drained and rinsed
Two 15-ounce cans pinto beans, drained and rinsed
1/2 cup masa harina (corn flour) or regular cornmeal

Steps:

Preheat the oven to 325 degrees F.
On an ovensafe plate, arrange some of the chips in a single layer, overlapping them slightly. Sprinkle on a good layer of cheese, then add a layer of the chili, then another round of chips, cheese and chili. Keep going until you feel you've successfully built Mount St. Nacho!
Put the plate in the oven and heat the nachos until the cheese is totally melted, 4 to 5 minutes. Then dive right in and devour them.
In a large, heavy pot, brown the ground beef with the garlic over medium heat until the beef is totally cooked, 8 to 10 minutes. Drain off most of the excess fat, leaving a little behind for moisture and flavor. Add the tomato sauce, tomato paste, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover the pot and reduce the heat to low. Simmer for 1 hour, stirring occasionally; if the liquid level seems low, add up to 1 cup water to keep it from burning.
After an hour, stir in the kidney and pinto beans. In a small bowl, combine the masa harina with 1/2 cup water and stir together with a fork until it's smooth. Pour the masa mixture into the chili. Stir together well, then taste the chili and adjust the seasonings. Simmer the chili for another 10 minutes to thicken, then turn off the heat and let it cool.
Fill freezer bags with 2-cup portions and freeze them flat for easy stacking (or freeze in other freezer-safe containers).

ULTIMATE CHILI "CHEESE" NACHOS

Ultimate Chili

There's something so delicious and comforting about a bed of warm corn tortilla chips topped with a liberal drizzling of my ultimate vegan nacho "cheese" sauce. Spoon on a generous dollop of my one-pot chili and a sprinkle of chopped jalapenos and cilantro.

Provided by Food Network

Categories main-dish

Time 1h

Yield 4 to 5 servings

Number Of Ingredients 24

Ingredients

2 tablespoons olive oil
2 medium onions, finely chopped
1 red bell pepper, deseeded and finely chopped
1 1/2 cups canned kidney beans, drained and rinsed (from a 15.5-ounce can)
1 cup plant-based ground meat alternative or plant protein burger, cooked and pulled apart with a fork
7 ounces green string beans, trimmed and chopped small
2 cloves garlic, finely chopped
1 tablespoon tamari sauce (gluten-free) or soy sauce
1 tablespoon tomato puree
1 tablespoon vegan Worcestershire sauce (standard has anchovies in it)
1 teaspoon chipotle chile paste (1/2 teaspoon if for kids)
One 14.5-ounce can chopped tomatoes
Flaky sea salt and freshly ground black pepper
1 tablespoon finely chopped fresh cilantro or parsley, or 1 teaspoon dried cilantro
1/4 cup olive oil
1/4 cup all-purpose flour (or gluten-free all-purpose flour)
2 cups unsweetened plant-based milk (I use oat), or almond or soy for gluten-free
1/4 cup nutritional yeast flakes
2 teaspoons chipotle paste
1 teaspoon low-sodium vegetable bouillon powder
1 teaspoon ground turmeric
One 13-ounce bag lightly salted corn tortilla chips
6 ounces sliced pickled jalapenos, drained (half a 12-ounce jar)
Handful of chopped fresh cilantro

Steps:

Preheat oven to 350 degrees F (180 degrees C).
For the meatless chili: Heat the oil in a medium-large saucepan. Stir in the onions and red bell pepper and fry at a gentle sizzle until just starting to brown, about 5 minutes. Stir in the kidney beans, plant-based meat, green beans and garlic. Turn up the heat to hear that sizzle and cook, about 1 minute.
Stir in the tamari, tomato puree, Worcestershire sauce, chili paste, chopped tomatoes and 1/3 cup water. Bring to a gentle simmer, then cook, checking and stirring occasionally, 15 to 20 minutes. The sauce should be rich, tangy and thickened. Season with salt and pepper to taste. Finally, stir in the cilantro.
For the nacho "cheese" sauce: Heat the oil in a medium pan, stir in the flour and cook, about 1 minute. Gradually stir in the milk using a wooden spoon or whisk to avoid any lumps. Bring to a gently bubbling simmer and cook until the sauce thickens to a creamy consistency and coats the back of a wooden spoon, 4 to 5 minutes.
Add the nutritional yeast, chipotle paste, bouillon and turmeric, stirring constantly to marry all the flavors, about 2 minutes. Remove from the heat.
For the assembly: Spread the nacho chips on a baking sheet and bake to warm them through, about 3 minutes.
Spread the chips out onto a platter or in individual bowls. Spoon the nacho sauce onto the warm tortilla chips, add the chili in the middle and top with the jalapenos and cilantro.

EASY CHEESY NACHOS

Easy Cheesy Nachos image

There's no need to brown ground beef when fixing this satisfying snack. Laura Jirasek of White Lake, Michigan tops crunchy chips with warm canned chili and melted cheese, then sprinkles it all with chopped tomato and onion for fresh flavor and color.

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

1 package (14-1/2 ounces) tortilla chips
2 cans (15 ounces each) chili without beans
1 pound process cheese (Velveeta), cubed
4 green onions, sliced
1 medium tomato, chopped

Steps:

Divide chips among six plates; set aside. In a saucepan, warm chili until heated through. , Meanwhile, in another saucepan, heat cheese over medium-low heat until melted, stirring frequently. Spoon chili over chips; drizzle with cheese. Sprinkle with onions and tomato.

Nutrition Facts : Calories 653 calories, Fat 35g fat (15g saturated fat), Cholesterol 59mg cholesterol, Sodium 1460mg sodium, Carbohydrate 59g carbohydrate (8g sugars, Fiber 4g fiber), Protein 25g protein.

Tips:

Use high-quality ingredients. The better the ingredients, the better the nachos will be. Use fresh vegetables, a flavorful cheese blend, and a hearty chili.
Make sure the chili is flavorful and well-seasoned. The chili is the star of the show, so make sure it's packed with flavor. Use a variety of spices and herbs, and don't be afraid to experiment.
Don't overload the nachos. If you pile too many toppings on the nachos, they'll get soggy and messy. Stick to a few key toppings, and make sure they're evenly distributed.
Serve the nachos immediately. Nachos are best when they're fresh and hot. If you need to make them ahead of time, store them in the refrigerator and reheat them in the oven before serving.

Conclusion:

Chili cheese nachos are a classic party food that's easy to make and always a crowd-pleaser. With a little planning and preparation, you can make nachos that are sure to be a hit at your next party. So next time you're looking for a quick and easy snack or meal, give chili cheese nachos a try. You won't be disappointed.