Loaded with spicy sausage chili, three types of gooey cheeses, and all your favourite toppings, these Cheesy Chili Nachos are sure to be a game-day hit. Assorted shapes and sizes of corn tortilla chips serve as the base for the flavour-packed chili and melted cheese.
Customize with guacamole, pico de gallo, jalapeños, and sour cream for a nacho experience like no other. Whether you are hosting a watch party or just snacking while you watch the commercials and the halftime show, these Cheesy Chili Nachos are guaranteed to score big points with your crowd.
So, grab a fork, plate and pile of napkins and dig in!
Ingredients
- Extra virgin olive oil
- Ground sausage meat (I used Hot Fennel Pork Sausage)
- Onion
- Oregano
- Granulated garlic
- Pepper
- Granulated onion
- Paprika
- Ground cumin
- Cayenne
- Salt
- Cinnamon
- Garlic cloves
- Crushed tomatoes (I use fire roasted tomatoes)
- Tomato paste
- Black beans
- Assorted corn tortillas chips (choose sturdy, thicker chips, which can hold up to the weight of the toppings)
- Mozzarella cheese
- Orange cheddar cheese
- Fontina cheese
Extra Toppings
- Guacamole
- Pico de Gallo
- Sliced jalapenos (fresh or pickled)
- Lime wedges
- Sour cream
- Hot sauce
See recipe card for quantities.
Instructions
Remove casings from the sausages and break up the meat.
Make the Chili
Heat the oil in a 12.5” nonstick skillet over medium-high heat. Add the sausage meat and cook for 4 minutes, stirring occasionally and using a wooden spoon to break the meat into smaller pieces. Add the onion and cook, stirring occasionally, for 4 minutes or until softened. Drain any excess fat/liquid, then add the spices and garlic, stir to combine, and cook for 1 to 2 minutes.
Add crushed tomatoes, tomato paste, and half the black beans and cook uncovered for 10 to 15 minutes until the mixture has thickened.
Preheat the oven to 400°F.
While the Chili Thickens, Prepare the Nacho Tray
Arrange half the tortilla chips on a sheet pan. Sprinkle with ½ cup of each of the three cheeses then top with remaining tortilla chips. Bake for 10 minutes or until the cheese has melted and the chips are crispy.
While the Tortilla Chips are in the Oven
Sprinkle the remaining 1 cup of each of the three cheeses on the chili mixture. Cover and cook until the cheese has melted, and it is slightly bubbling. 8 to 10 minutes.
Pour the chili-cheese mixture over the tortilla chips, then top with jalapeños, dollops of guacamole and pico de gallo.
Serve and Enjoy!
Serve with lime wedges, sour cream, hot sauce, plus more guacamole, pico de gallo, and tortillas chips.
Grab a fork, plate, a stack of napkins and dig in!
Related Recipes
Equipment
Prepared using the Hestan Culinary 11” ProBond Nonstick Skillet on the Hestan Duel Fuel Range. Proud Hestan Culinary and Hestan Ambassador. Opinions in this post are my own.
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Cheesy Chili Nachos
Ingredients
- 1 tablespoon extra virgin olive oil
- 18 oz ground sausage meat 500g I used Hot Fennel Pork Sausage
- 1 onion chopped
- 1 teaspoon oregano
- 1 teaspoon granulated garlic
- 1 teaspoon pepper
- 1 teaspoon granulated onion
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon cayenne
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 2 garlic cloves minced
- 14 oz crushed tomatoes I use fire roasted tomatoes
- 1 tablespoon tomato paste
- 15 oz can black beans rinsed and drained
- 20 oz of assorted corn tortillas chips 550 g choose sturdy, thicker chips, which can hold up to the weight of the toppings
- 1 ½ cups grated mozzarella cheese divided
- 1 ½ cups grated orange cheddar cheese divided
- 1 ½ cups grated Gouda cheese divided
Extra Toppings
- Guacamole
- Pico de Gallo
- Sliced jalapenos fresh or pickled
- Lime wedges
- Sour cream
- Hot sauce
Instructions
- Remove casings from the sausages and break up the meat.
Make the Chili
- Heat the oil in a 12.5” nonstick skillet over medium-high heat. Add the sausage meat and cook for 4 minutes, stirring occasionally and using a wooden spoon to break the meat into smaller pieces. Add the onion and cook, stirring occasionally, for 4 minutes or until softened. Drain any excess fat/liquid, then add the spices and garlic, stir to combine, and cook for 1 to 2 minutes. Add crushed tomatoes, tomato paste, and half the black beans and cook uncovered for 10 to 15 minutes until the mixture has thickened.
- Preheat the oven to 400°F.
While the Chili Thickens, Prepare the Nacho Tray
- Arrange half the tortilla chips on a sheet pan. Sprinkle with ½ cup of each of the three cheeses then top with remaining tortilla chips. Bake for 10 minutes or until the cheese has melted and the chips are crispy.
While the Tortilla Chips are in the Oven
- Sprinkle the remaining 1 cup of each of the three cheeses on the chili mixture. Cover and cook until the cheese has melted, and it is slightly bubbling. 8 to 10 minutes.
- Pour the chili-cheese mixture over the tortilla chips, then top with jalapeños, dollops of guacamole and pico de gallo.
Serve and Enjoy
- Serve with lime wedges, sour cream, hot sauce, plus more guacamole, pico de gallo, and tortillas chips.
- Grab a fork, plate, a stack of napkins and dig in!
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