Best Cheesy Chili Recipes

CHEESY CHILI

Steps:

• In a large saucepan, cook the beef, onions and garlic until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, chiles and pepper; bring to a boil. , Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted. Serve immediately. If desired, top with sour cream, jalapenos, tomatoes and cilantro. , Freeze option: Freeze cooled chili in freezer containers; it may be frozen for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

CHEESY CHILI ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
• Warm oil in a small skillet. Use tongs to dip tortillas into the oil one at a time, turning to warm both sides. Sprinkle an even amount of Cheddar cheese down the center of each warmed tortilla. Roll tortillas to enclose cheese; place seam side down in the prepared baking dish.
• Combine the chili, onion, and half of the processed cheese in a large bowl. Pour the chili mixture over the tortillas; top with the remaining processed cheese.
• Bake in the preheated oven until hot and bubbly, about 20 minutes.

ONE-POT CHEESY CHILI-MAC

Steps:

• In 5-quart Dutch oven, heat oil over medium-high heat. Add beef, onions and bell peppers; cook 6 to 8 minutes, stirring frequently, until beef is cooked through and onions are tender. Stir in taco seasoning mix, chili powder, garlic powder and salt. Stir 30 seconds.
• Stir in water, tomatoes, beans and chiles. Stir in macaroni; heat to boiling over high heat. Reduce heat to medium; cook 10 to 12 minutes, stirring frequently, until macaroni is cooked through. Do not drain.
• Stir in 1 cup of the Cheddar cheese. Serve with remaining cheese, cilantro, green onions and hot sauce.

CHEESY CHILI FRIES

Steps:

• Preheat oven to 450°. Place fries on an ungreased 15x10x1-in. baking pan; drizzle with oil and toss to coat. Bake according to package directions., Divide fries among four 2-cup baking dishes; top each with chili and cheese. Bake until cheese is melted, 5-7 minutes. Serve with toppings as desired.

EASY CHEESY CHILI CHICKEN

Steps:

• Preheat oven to 400 degrees F.
• Whisk together the oil, chopped cilantro, chili powder, cumin, salt, garlic, pepper, and cayenne in a bowl; add the chicken and toss to coat.
• Transfer chicken to a foil-lined baking sheet and arrange the green pepper, onion, and tomato over each. Roast until the largest piece is just cooked through, and an instant-read thermometer inserted in the thickest part reads 165 degrees F, about 20 minutes.
• Remove the chicken from oven and immediately top with the cheese and serve as the cheese melts. Transfer the chicken to a platter or among plates and garnish with fresh cilantro leaves.

CHEESY CORNBREAD-TOPPED CHILI RECIPE BY TASTY

Steps:

• Saute onions, celery, red peppers, and carrots in a pan. Salt and pepper to taste.
• Mix in package of taco seasoning.
• Add fire-roasted tomatoes, kidney beans, chickpeas, black beans, and corn.
• Simmer for 15 minutes.
• Preheat oven to 375˚F (190˚C).
• Prepare boxed cornbread mix according to box instructions, then fold in the cheese.
• Spread cheesy cornbread batter over chili.
• Bake at 375˚F (190˚C) for 20 minutes.
• Let cool for a few minutes, then garnish with sour cream and cilantro
• Enjoy!

CHEESY CHILI DIP

Steps:

• In a microwave-safe bowl, combine the chili, salsa, chilies and cheese. Cover and microwave on high for 3-4 minutes or until cheese is melted, stirring occasionally. Serve with tortilla chips. ,

CHEESY SLOW COOKER CHILI DOGS

Steps:

• Place hot dogs in a slow cooker. Mix chili, Cheddar cheese soup, ketchup, and chopped green chilies in a bowl and pour over hot dogs. Cover cooker and set to Low; cook 4 to 5 hours (can cook longer if desired).
• Serve hot dogs on buns topped with a large spoonful of chili, 1 teaspoon of chopped onion, 1 tablespoon of shredded Cheddar cheese, and about 2 tablespoons crushed corn chips.

CHEESY GREEN CHILI RICE

Steps:

• In a large skillet, cook onion in butter until tender. Remove from the heat. Stir in the rice, sour cream, cottage cheese, salt and pepper. Spoon half of the mixture into a greased 11x7-in. baking dish. Layer with half of the chiles and cheese. Repeat layers., Bake, uncovered, at 375° for 20-25 minutes or until heated through and bubbly.

CREAMY CHEESY CHILI POTATO CASSEROLE

Steps:

• Layer sliced potatoes, chili, cubed cream cheese, cream of mushroom soup, and cheddar cheese in a greased casserole dish.
• Repeat layers (like lasagna).
• Bake covered in a 350 degree oven for 1 1/2 hours.
• Top with additional cheddar cheese and bake uncovered for 10 minutes.
• Allow casserole to set for 20 minutes and serve.

PAMPERED CHEF CHEESY CHILI DIP

Steps:

• Preheat oven to 350.
• Combine chili, cream cheese and chili powder with hand mixer.
• Add monterey jack and garlic, and stir until blended.
• Spread in baking dish and cook 20-25 minutes.
• Remove from oven.
• Top with tomato, green onion, olives and dollops of sour cream.
• Serve immediately with tortilla or corn chips.

CHEESY CHILI DOG PIE - BISQUICK

Steps:

• Preheat oven to 400°F Spray (deep) 9-inch pie plate with cooking spray.
• In medium bowl, stir Bisquick mix, milk and eggs with wire whisk or fork until blended.
• Pour a thin layer of prepared Bisquick batter to the bottom of the pie plate.
• Drop dollops of chili over bottom of pie plate, spread out a bit and top with sliced hotdogs and 1/2 of cheese.
• Pour remaining prepared Bisquick batter over chili & cheese.
• Bake 45 minutes, top with remaining cheese then continue baking for 5-10 minutes or until knife inserted in center comes out clean and center does not jiggle when shook. Depending on how deep your pie plate is, it may take close to 60 minutes to bake. NOTE: If it is getting too brown, cover edges with foil. and continue baking.
• Let stand 5 minutes before serving. Serve with desired toppings.

EASY CHEESY CHILI RECIPE

Steps:

• 1. In a large saucepan, cook the beef, onions and garlic until meat is no longer pink; drain. Stir in the tomatoes, chilies and pepper; bring to a boil.
• 2. Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted.
• 3. Serve immediately or allow to cool before freezing. **May be frozen for up to 3 months.

CHEESY CHILI DOG WRAPS

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Soften tortillas as directed on package.
• Place 1 hot dog and 2 tablespoons chili on each tortilla. Roll up tortillas; place seam sides down in baking dish. Spoon salsa over tortillas.
• Spray large sheet of foil with cooking spray; place sprayed side down on baking dish and seal tightly. Bake 25 minutes. Remove foil; sprinkle cheese over wraps. Bake about 5 minutes longer or until cheese is melted.

EASY CHILI-CHEESY DIP

Steps:

• melt together chili and cheese, mix in tomatoes and serve with chips

CHEESY CHILI TOTS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the chili, tomato sauce, olives and chilies. Transfer to two greased 8-in. square baking dishes. Sprinkle with 1 cup cheese; top with Tater Tots. Cover and freeze one casserole for up to 3 months. , Cover and bake the remaining casserole at 350° for 30-35 minutes or until heated through. Sprinkle with 1/2 cup cheese. Bake 5 minutes longer or until cheese is melted. , To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1-1/4 to 1-1/2 hours or until heated through. Sprinkle with 1/2 cup cheese. Bake 5 minutes longer or until cheese is melted.

CHEESY CHILI POPCORN

Steps:

• Place popcorn in a bowl, preferably one with a lid. Pour melted butter over popcorn, shaking and tossing until popcorn is coated. Add Parmesan cheese, garlic powder, and chili powder. Toss again.

CHEESY CHICKEN ENCHILADA SOUP (CHILI'S)

Steps:

• 1. In large pot, place oil, chicken base, onion and spices.
• 2. Sauté until onions are soft and clear, about 5 minutes.
• 3. In another container, combine Masa Harina with 1 quart water.
• 4. Stir until all lumps dissolve.
• 5. Add to sautéed onions and bring to boil.
• 6. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina.
• 7. Add remaining 3 quarts water to pot.
• 8. Add tomatoes and enchilada sauce; let mixture return to boil stirring occasionally.
• 9. Add cheese to soup.
• 10. Cook stirring occasionally, until cheese melts.
• 11. Add chicken; heat through and serve. Garnish with shredded cheddar cheese, crumbled tortilla chips, and pico de gallo.

ONE POT CHEESY TURKEY TACO CHILI MAC RECIPE - (4.7/5)

Steps:

• Heat a large Dutch oven or pot with a fitted lid over medium-high heat and spray with oil, brown the turkey breaking it up with a wooden spoon as it cooks. When cooked through, add the onions, garlic, pepper and taco seasoning; cook 2 to 3 minutes. Add the canned tomatoes, beans, tomato sauce, refried beans, chicken broth and water. Bring to a boil, cover and simmer about 15 minutes. Adjust salt to taste. Stir in the uncooked pasta and simmer uncovered over medium heat until al dente, about 6 minutes or according to package directions. Remove the pot from heat and top with the cheese, cover and let sit for about 2 to 3 minutes, until the cheese melts. Serve immediately garnished with fresh cilantro and scallions.

EASY CHEESY CHILI DIP

Steps:

• spread cream cheese at the bottom of a pie plate (I spoon out the package and throw in the microwave to make spreading easier).
• cover the cream cheese with a thin layer of shredded cheese-about 1/2 to 1 cup.
• pour the chili over the shredded cheese layer.
• top with remaining shredded cheese.
• microwave the layered dip until the cheese on top is fully melted-about 2 minutes.
• serve with tortilla chips or crackers.
• note-this recipe can be doubled and thrown together in a crock pot for larger amounts of people.