Description
This Ultimate Chili Nachos recipe layers homemade beef chili, creamy queso made with White American cheese, fresh guacamole, and vibrant corn salsa over crispy tortilla chips for a decadent, crowd-pleasing appetizer or meal. Easy to assemble with simple ingredients, it combines rich flavors, spicy heat, and fresh textures in every bite.
Ingredients
Scale
Beef Chili
- 4 cups homemade beef chili
Guacamole
- 4 large avocados
- 3/4 teaspoon salt
- Juice from 2 small limes (about 3-4 tablespoons)
Corn Salsa
- 4 cups frozen corn (thawed)
- 3 roma tomatoes (chopped)
- 1 or 2 jalapenos (seeded and chopped)
- 1/2 cup fresh cilantro (chopped)
- 1/2 cup red onion (chopped)
- 1 teaspoon salt
- Juice from 2 small limes
Queso
- 8 ounces White American cheese
- 6 tablespoons milk (or more as needed)
- 1 tablespoon butter
- 1 (4-oz) can chopped green chilies
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 to 1/2 teaspoon crushed red pepper flakes
Assembly
- 1 large bag tortilla chips
- 1 cup shredded cheddar cheese (divided)
- 1 & 1/3 cups sour cream (divided)
- Additional sliced limes (for garnish)
Instructions
- Prepare the chili: Begin by making your favorite homemade beef chili, preferably using beef chuck for tender, melt-in-your-mouth texture. Any chili recipe will work if you don’t have the exact one.
- Make the guacamole: In a bowl, mash 4 ripe avocados. Season with 3/4 teaspoon salt and the juice of 2 limes (around 3-4 tablespoons). Adjust lime juice to your taste and stir to combine. Set aside.
- Prepare the corn salsa: Allow frozen corn to thaw to room temperature. In a medium bowl, mix the corn with chopped roma tomatoes, seeded and chopped jalapenos, chopped cilantro, red onion, 1 teaspoon salt, and juice of 2 limes. Stir well and adjust salt or lime juice as needed.
- Make the queso sauce: Place chunks of White American cheese in a small saucepan. Add 6 tablespoons of milk and 1 tablespoon of butter. Heat on low heat, stirring frequently, until cheese is fully melted and smooth.
- Add flavorings to queso: Stir in the entire can of chopped green chilies (including liquid). Mix in cumin, garlic powder, onion powder, and crushed red pepper flakes. Continue stirring occasionally on low heat to maintain smooth consistency until ready to serve.
- Assemble the nachos: Arrange tortilla chips evenly on 4 large shallow plates or bowls. Spoon about 1 cup of hot beef chili over the chips. Drizzle with the warm white queso sauce.
- Add toppings: Layer a generous scoop of corn salsa on top, followed by a large scoop of guacamole. Add a dollop of sour cream and sprinkle with shredded cheddar cheese.
- Garnish and serve: Finish with extra lime slices for garnish. Serve immediately while the queso is still warm and enjoy your Ultimate Chili Nachos!
Notes
- For best chili flavor, use beef chuck instead of ground beef.
- Adjust jalapeno quantity depending on desired heat level in the corn salsa.
- Keep queso on low heat to prevent separation or burning.
- Use fresh limes for best citrus flavor in guacamole and salsa.
- Tortilla chips should be sturdy enough to hold toppings without getting soggy instantly.