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Cheeseburger Chili

Cheeseburger Chili

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A simple and easy weeknight chili recipe, loaded with cheese and toppings!MORE+LESS-

Updated May 11, 2017


jalapeño, seeded and diced


tablespoon chili powder


teaspoons cumin, ground


can (28 oz.) diced tomatoes


tablespoons tomato paste


can (15 oz.) black beans

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  • 1

    Roll beef into very small meatballs. You should get 25-30 out of the pound.

  • 2

    Heat oil in a large sturdy pot over medium heat. Add meatballs and brown well on all sides, cooking for 5-6 minutes.

  • 3

    Remove meatballs from pot and add onions, green peppers and jalapenos. Cook for 3-4 minutes, until veggies are softened.

  • 4

    Add garlic, chili powder, paprika, cumin, and tomato paste and stir together. Cook for 30 seconds.

  • 5

    Add diced tomatoes and beef stock and bring to a simmer. Return meatballs to the chili, along with drained and rinsed beans. Simmer for 8-10 minutes. Taste and season with salt and pepper.

  • 6

    Serve with a big handful of cheddar cheese on top, sour cream, and diced scallions.

No nutrition information available for this recipe

More About This Recipe

  • I like chili as much as the next red-blooded American, but I not how everything gets broken down into tiny pieces. That’s why I love this chili recipe so much.Instead of just mashing up ground beef, I like to make little meatballs first. They hold together better and each bite is almost like eating a cheeseburger!Of course, making little meatballs is a bit more work, but it’s worth it.Spoon the chili up in bowls with lots of cheddar cheese, a dollop of sour cream and diced scallions.For 45 minutes of work, it doesn’t get much better than this for a warming winter meal!

Watch the video: Tommys Famous Chili Cheeseburger Recipe