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.

Taste of Home

Find more recipes like this on my companion blog, “Good Food, Good Meat, Good God, Let’s Eat!”