Chili Cheese Nachos

Chili Cheese Nachos are nachos piled high with my homemade chili and cheese sauce. It’s similar to my Chili Cheese Fries but served with tortilla chips instead. There are really no rules for nachos anymore, and this just gives your average chips and cheese a boost!Chili Cheese NachosNachos have definitely evolved throughout the years, and there really are no ‘wrong’ ingredients to use on your next nacho creation. Take it from me–I even have a Banana Split Nachos recipe. But sometimes, I just feel like having more of a traditional snack that fills me up and is satisfying! When chips and cheese just aren’t enough, add some chili. Chili Cheese Nachos could even be a meal!Chili Cheese Nachos IngredientsWhen I go to a ballgame and order nachos, it’s usually simply chips and nacho cheese. That is okay, but I sometimes crave a little more than that! Adding my homemade chili and cheese sauce to tortilla chips takes basic nachos and kicks them up a notch. These are traditional enough to not scare anyone away from enjoying them, and it’s easy for guests to add as much or as little of the chili and cheese as they want.How to Make Homemade ChiliThis homemade chili is a lot like my Grandma’s Homemade Chili recipe, with just a few more spices. Try them both for my Chili Cheese Nachos!ground beefoniongarlickidney beansdiced tomatoestomato pastegreen chiliscuminonion powdergarlic powderchili powdersalt and pepperCook and stir the ground beef, chopped onion, and garlic in a skillet over medium heat until crumbly and browned, 5 to 10 minutes. After draining the beef, stir in kidney beans, tomatoes, tomato paste, chilis, cumin, onion powder, garlic powder, and chili powder together in a large pot over medium-high heat. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, until vegetables are slightly tender and chili is heated through. This should take about 10-15 minutes.How to Make Cheese SauceSay CHEESE! This cheese sauce will be the layering piece to your Chili Cheese Nachos. It is easy to make, and so delicious!Ingredients (full recipe card below)heavy whipping creamshredded sharp cheddarshredded pepper jacksaltonion powdergarlic powderchili powderHeat up the heavy cream until the sides start to bubble. Next, reduce the heat and add the cheeses and seasonings until the cheese is completely melted. Pour the melted cheese onto the bottom of a plate to start your tower of Chili Cheese Nachos. Add a layer of tortilla chips on top of your cheese sauce. Next, add another layer of chips, more cheese, and some chile. Grab some more chips to your pile, pour on a little more chili and top it all off with a final layer of cheese. I added green onions, jalapenos, and sour cream to the recipe in case you or your guests want to add one, two, or all three of the toppings. I enjoy the Chili Cheese Nachos just as much with our without the extra toppings.Are you Hungry for More Appetizers?Are you ready for some football? If you are, you better be ready with some game day appetizers. Here are some of my favorites.Crispy Fried JalapenosSausage Stuffed MushroomsReuben SlidersBrie Bites with Bacon and AsparagusGive your chips and cheese a boost with my Chili Cheese Nachos. Your tortilla chips will be piled high with my homemade chili and cheese! Course: Main Course Cuisine: American Keyword: Cheese Sauce, Chicken Chili Cheese Dip, Chili Cheese Nachos Servings: 12 Calories: 423 kcal Author: Amanda RettkeCHILI 1  pound  of ground beef 1/2 onion chopped fine 2 cloves garlic 1 (15 ounce) can kidney beans, drained 1   (15 ounce) can of diced tomatoes, undrained 1  tablespoon  tomato paste 1 (2 ounce) can of green chilies 1  tablespoon  cumin 1  tablespoon  onion powder 1  tablespoon  garlic powder 1  tablespoon  chili powder salt and pepper to tasteCHEESE SAUCE 1 ½  cups  heavy whipping cream 3  cups  shredded sharp cheddar 2  cups  shredded pepper jack 1/4  teaspoon  salt 1/4  teaspoon  onion powder 1/4  teaspoon  garlic powder 1/4  teaspoon  chili powder Green onion Jalapeno 2 tablespoons sour cream 1 bag (13 ounces) salted tortilla chipsCHILICook and stir ground beef, chopped onion, and garlic in a skillet over medium heat until crumbly and browned, 5 to 10 minutes. Drain.Stir drained ground beef, kidney beans, tomatoes, tomato paste, chili, cumin, onion powder, garlic powder, and chili powder together in a large pot over medium-high heat.Bring to a boil, reduce heat to low, and simmer, stirring occasionally, until vegetables are slightly tender and chili is heated through. (15 to 20 minutes)Season with salt and ground black pepper to taste.CHEESE SAUCEIn a medium sauce pan, heat up heavy cream until bubbles start to form around the sides. Reduce heat to low and stir in cheeses and seasonings until the cheese is completely melted.To assemble the dish, spread some cheese on the bottom of the plate, then pile some tortilla chips on top of the cheese, add a little more cheese, top with chili, more chips, chili, and cheese sauce and garnish with green onion and jalapeños and sour cream.Did You Make This Recipe?Use the tag #YouAreBaker when posting a photo of your recipe, and make sure to follow @IAmBaker on Instagram! meet Amanda RettkeAmanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few. 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