Get ready for the ultimate Super Bowl snack with these Chili Cheese Nachos with Spicy Sausage! Loaded with spicy sausage chili, three types of gooey melted cheese, and all your favourite toppings, these nachos are sure to be a game-day hit. Corn tortilla chips provide the perfect crunchy base for a rich, flavour-packed chili that is customizable with guacamole, pico de gallo, jalapeños, sour cream, and more.
Whether you are hosting a watch party or simply enjoying the game day festivities at home, these nachos will score big with your crowd!
Jump to:
Ingredients
For the Chili
- Extra virgin olive oil – Provides a healthy base for sautéing, adding a fruity, robust flavour.
- Ground sausage meat (Hot Fennel Pork Sausage recommended) – Adds a spicy, savory kick and rich texture to the chili.
- Onion – Contributes sweetness and depth as it cooks down.
Spices
- Garlic cloves – Fresh garlic adds extra aroma and bold flavour.
- Crushed tomatoes (fire-roasted preferred) – The base of the chili, adding tangy, rich tomato flavour.
- Tomato paste – Deepens the tomato flavour and helps thicken the sauce.
- Black beans – Contributes protein, texture, and a subtle earthiness.
For the Nachos
- Corn tortilla chips – Choose sturdy, thicker chips that can hold up under heavy toppings.
- Mozzarella cheese – Melts into a gooey layer that binds everything together.
- Sharp cheddar cheese – Adds sharpness and a vibrant orange colour contrast.
- Gouda cheese – Brings a smoky, creamy flavour that pairs well with the chili.
Extra Toppings
- Guacamole
- Pico de Gallo
- Sliced jalapenos (fresh or pickled)
- Lime wedges
- Sour cream
- Hot sauce
See recipe card below for quantities.
Watch How Recipe Was Made
Instructions
Prepare the Chili
Cook the Sausage: Remove the casings from the sausage and break up the meat. In a 12.5” nonstick skillet, heat the olive oil over medium-high heat. Add the sausage meat and cook for 4 minutes, stirring occasionally with a wooden spoon to break it into small pieces.
Sauté the Onions: Add the chopped onions and cook for 4 minutes until softened.
Add Spices & Garlic: Drain excess fat if needed. Stir in oregano, granulated garlic, pepper, granulated onion, paprika, cumin, cayenne, salt, and cinnamon along with the minced garlic. Cook for 1–2 minutes.
Simmer the Chili: Add the crushed tomatoes, tomato paste, and half of the black beans. Cook uncovered for 10–15 minutes until the mixture thickens. Set aside.
Preheat Oven for Nachos
Preheat your oven to 400°F.
Assemble the Nacho Tray
Layer the Chips & Cheese: On a large sheet pan, arrange a layer of half of the tortilla chips. Sprinkle ½ cup of mozzarella, ½ cup of orange cheddar, and ½ cup of Gouda over the chips. Top with the remaining tortilla chips.
Bake: Bake for 10 minutes, or until the cheese has melted and the chips are crispy.
Finish the Chili-Cheese Mixture
Add the Cheese: Sprinkle the remaining 1 cup of each of the three cheeses over the chili mixture. Cover and cook over low heat for 8–10 minutes until the cheese melts and the chili is slightly bubbly.
Assemble & Serve
Top the Chips: Pour the hot chili-cheese mixture evenly over the baked tortilla chips.
Add Toppings: Garnish with jalapeño slices, dollops of guacamole, and spoonfuls of pico de gallo.
Final Touches: Serve with a small bowl of sour cream, additional guacamole or pico de gallo, lime wedges, hot sauce, a squeeze of lime juice and extra tortilla chips on the side.
Dig In: Grab a fork, a plate, and a stack of napkins, and enjoy!
Chef Tips
- Customize Your Heat: Adjust the cayenne and add extra jalapeños for more spice or remove seeds for a milder version. Swap the Gouda cheese with pepper jack for an extra kick of spice.
- Make-Ahead Option: You can prepare the chili a day ahead; reheat it when ready to assemble the nachos.
- Crispier Chips: For an even crunchier base, preheat the sheet pan before spreading the chips.
- Leftover Chili: Any extra chili makes an excellent topping for baked potatoes or a filling for tacos.
- Freezing: The chili can be frozen in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat before assembly.
Enjoy these Chili Cheese Nachos– the ultimate game day appetizer treat that to sure to satisfy every craving!
Equipment Used
This Chili Cheese Nachos with Spicy Sausage recipe was prepared using the Hestan Culinary 11” ProBond Nonstick Skillet and OvenBond Tri-ply Half Sheet Pans Proud Hestan Culinary. Opinions in this post are my own.
Related Recipes
Leave a Comment
Did you try this recipe for Chili Cheese Nachos with Spicy Sausage or have any questions? If you could spare a few moments to leave us a comment and rating it would help us (and make our day!) Thanks so much, Elaine & James (aka Zimmy)
Chili Cheese Nachos with Spicy Sausage
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 sharp 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
Prepare the Chili
- Cook the Sausage: Remove the casings from the sausage and break up the meat. In a 12.5” nonstick skillet, heat the olive oil over medium-high heat. Add the sausage meat and cook for 4 minutes, stirring occasionally with a wooden spoon to break it into small pieces.
- Sauté the Onions: Add the chopped onions and cook for 4 minutes until softened.
- Add Spices & Garlic: Drain excess fat if needed. Stir in oregano, granulated garlic, pepper, granulated onion, paprika, cumin, cayenne, salt, and cinnamon along with the minced garlic. Cook for 1–2 minutes.
- Simmer the Chili: Add the crushed tomatoes, tomato paste, and half of the black beans. Cook uncovered for 10–15 minutes until the mixture thickens. Set aside.
Preheat Oven for Nachos
- Preheat your oven to 400°F.
Assemble the Nacho Tray
- Layer the Chips & Cheese: On a large sheet pan, arrange a layer of half of the tortilla chips. Sprinkle ½ cup of mozzarella, ½ cup of orange cheddar, and ½ cup of Gouda over the chips. Top with the remaining tortilla chips.
- Bake: Bake for 10 minutes, or until the cheese has melted and the chips are crispy.
Finish the Chili-Cheese Mixture
- Add the Cheese: Sprinkle the remaining 1 cup of each of the three cheeses over the chili mixture. Cover and cook over low heat for 8–10 minutes until the cheese melts and the chili is slightly bubbly.
Assemble & Serve
- Top the Chips: Pour the hot chili-cheese mixture evenly over the baked tortilla chips.
- Add Toppings: Garnish with jalapeño slices, dollops of guacamole, and spoonfuls of pico de gallo.
- Final Touches: Serve with a small bowl of sour cream, additional guacamole or pico de gallo, lime wedges, hot sauce, a squeeze of lime juice and extra tortilla chips on the side.
- Dig In: Grab a fork, a plate, and a stack of napkins, and enjoy!
Leave a Review
- If you try this recipe, please leave a review letting us know how it was! Each review helps so much, thank you!
Video
Notes
- Customize Your Heat: Adjust the cayenne and add extra jalapeños for more spice or remove seeds for a milder version. Swap the Gouda cheese with pepper jack for an extra kick of spice.
- Make-Ahead Option: You can prepare the chili a day ahead; reheat it when ready to assemble the nachos.
- Crispier Chips: For an even crunchier base, preheat the sheet pan before spreading the chips.
- Leftover Chili: Any extra chili makes an excellent topping for baked potatoes or a filling for tacos.
- Freezing: The chili can be frozen in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat before assembly.
Leave a Reply