Cheesy Chili Recipe
Cheesy Chili Recipe photo by Taste of Home

Cheesy Chili Recipe

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"My six grandchildren enjoy feasting on big bowls of this zesty chili," reports Codie Ray of Tallulah, Louisiana. "It's so creamy and tasty you can even serve it as a dip at parties."
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 12 servings


  • 2 pounds ground beef
  • 2 medium onions, chopped
  • 2 garlic cloves, minced
  • 3 cans (10 ounces each) diced tomatoes and green chilies, undrained
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 cans (4 ounces each) chopped green chilies
  • 1/2 teaspoon pepper
  • 2 pounds process cheese (Velveeta)

Nutritional Facts

1 cup: 396 calories, 25g fat (15g saturated fat), 85mg cholesterol, 1166mg sodium, 13g carbohydrate (9g sugars, 2g fiber), 29g protein


  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.
  4. To use frozen chili: Thaw in the refrigerator; heat in a saucepan or microwave. Yield: 12 servings (about 3 quarts).
Originally published as Cheesy Chili in Quick Cooking May/June 1999, p34

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Reviewed Oct. 23, 2015

"Very tasty! I think the amount of tomatoes was a bit much, but otherwise was a wonderful meal. Great alternative for those who do not like beans in their chili."

Reviewed Jun. 25, 2015

"this was ok. my family favors the more traditional tomato sauce based chilis with beans. we found all of the tomatoes to be overwhelming, so i have spent half the night picking out all the tomatoes and im going to try adding a can of black beans to hopefully try and savage this dinner so we can have leftovers tomorrow night."

Reviewed Apr. 14, 2014


Reviewed Mar. 26, 2014

"This was so cheesy I served it with scoops chips, and my family loved it, will be making it again"

Reviewed Feb. 11, 2014

"I needed something quick for dinner, and saw this recipe in a little booklet I'd just purchased so decided to try it. I only had one can of the diced tomatoes and chilies, but as I just wanted to make half the recipe, I used the one can and added a 14.5 oz. can of chili ready tomatoes that had seasonings in them in place of a plain can of diced tomatoes. I used a little more water, and added a few tablespoons of packaged chili seasoning. I used Mexican-style Velveeta, but only used one half a pound and the soup was plenty cheesy. We served it with crushed tortilla chips, a little grated cheddar and Jack cheese, ( I had little bits of those two kinds that needed to be used up), and we put dollops of sour cream on top. It tasted great! Will make again."

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