Nacho Cheesy Chili
Dive into a bowl of indulgent comfort with this Nacho Cheesy Chili, a lively fusion of classic chili and creamy nacho cheese goodness. This hearty dish combines perfectly seasoned ground beef, tender black and kidney beans, and the bold flavors of chili powder, cumin, and paprika, all simmered to perfection. The rich addition of nacho cheese sauce takes this chili to the next level, making it irresistibly creamy and packed with cheesy goodness. Topped with shredded cheddar cheese, fresh green onions, and optional jalapeño slices for a hint of heat, this chili is perfect for game day gatherings, cozy family dinners, or anytime you're craving a satisfying one-pot meal. Serve it with crunchy tortilla chips for a fun, scoopable twist that the whole family will love!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium (diced) yellow onion
- 3 minced garlic clove
- 1.5 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 14 ounces (1 can) crushed tomatoes
- 15 ounces (1 can, drained and rinsed) black beans
- 15 ounces (1 can, drained and rinsed) kidney beans
- 1 cup beef broth
- 2 cups nacho cheese sauce
- 1 medium (sliced, optional) jalapeño pepper
- 1 teaspoon (to taste) salt
- 0.5 teaspoon (to taste) black pepper
- 2 stalks (sliced, for topping) green onions
- 0.5 cup (for topping) shredded cheddar cheese
- (optional, for serving) tortilla chips
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and garlic, and sauté for 3-4 minutes until softened and fragrant.
Add the ground beef to the pot and cook until browned, breaking it apart with a spoon, about 5-7 minutes. Drain any excess fat if necessary.
Stir in the chili powder, cumin, paprika, cayenne pepper, salt, and black pepper, and cook for 1-2 minutes to toast the spices.
Pour in the crushed tomatoes, black beans, kidney beans, and beef broth. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, stirring occasionally to prevent sticking.
Stir in the nacho cheese sauce and sliced jalapeño (if using), and cook for an additional 5 minutes to heat through.
Taste the chili and adjust seasoning with more salt and pepper if needed.
Serve the chili hot in bowls, topped with shredded cheddar cheese, green onions, and a side of tortilla chips, if desired.
Nutrition Facts
Calories |
1278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 15.1 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 3529 mg | 153% | |
| Total Carbohydrate | 175.3 g | 64% | |
| Dietary Fiber | 50.9 g | 182% | |
| Total Sugars | 45.2 g | ||
| Protein | 69.7 g | 139% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 667 mg | 51% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3182 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
