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A tray of colourful and loaded chili cheese nachos.

Chili Cheese Nachos with Spicy Sausage

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!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Appetizer, Game Day Snack
Cuisine Tex-Mex
Servings 6 -8 People

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
  • 2 bags assorted corn tortilla chips (approx 25oz / 700g) 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

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.

Serving Style: Family Platter vs. "Build-Your-Own"

  • The Family Platter (Best for immediate eating): Serve the sheet pan directly on a wooden board or trivet. The residual heat from the pan keeps the cheese gooey for longer.
    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!
  • The Nacho Bar (Best for crowds): If you aren't eating them immediately, keep the chips and the chili/cheese mixture separate. Place the hot chili in a small slow cooker or fondue pot and let guests scoop it onto their own fresh plate of chips. This ensures no one ends up with a plate of soggy chips.

Essential Finishing Touches

  • Cold Contrast: The recipe's spicy sausage and Gouda are very rich. Serve cold toppings (sour cream, pickled onions, or fresh cilantro) in chilled bowls on the side. This keeps the hot parts hot and the cold parts refreshing.
    The "Half-Life" Rule: Nachos have a "half-life" of about 15 minutes before they start to soften. If you're hosting, it’s better to make two smaller batches 20 minutes apart than one giant tray that sits out.

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Video

Notes

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.
Keyword chili cheese nachos, nachos with chili and cheese, nachos with chilli, recipe for chili cheese nachos, sausage nachos, spicy nachos
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