Cheesy Chili For A Crowd
A hearty, cheesy chili perfect for large gatherings, blending savory ground beef, beans, tomatoes, and melted cheese for a warming, satisfying meal enjoyed by all.
Ingredients
Instructions
- Brown ground beef with onion in a 4-quart Dutch oven or saucepot over medium-high heat; drain excess fat.
- Reduce heat to medium-low.
- Stir in chopped tomatoes, kidney beans, tomato paste, water, chili powder, and cumin. Cover and simmer for 10 minutes or until thoroughly heated.
- Stir in processed cheese until melted and smooth.
- Spoon the chili over cooked pasta.
- Top with sour cream before serving.
Tips & Substitutions
For a creamier texture, consider adding shredded cheddar cheese in addition to the processed cheese. If you're short on time, canned tomatoes can be substituted for fresh tomatoes. For a vegetarian option, swap the ground beef for lentils or additional beans. Adjust the chili powder to your taste; using a blend can enhance flavor depth, similar to those found in classic American recipes.
Serving Suggestions
Serve this cheesy chili over cooked pasta for a hearty meal. It goes well with a side of cornbread or a fresh green salad. Top with sour cream and fresh herbs for an extra flair. For a fun twist, try pairing it with Sue'S Cheese Ball as an appetizer to kick off your gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm the chili on the stove over medium heat, stirring occasionally until heated through. Alternatively, you can microwave it in a microwave-safe dish, stirring halfway through to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Cheesy Chili For A Crowd contains roughly 9 calories, with 0g protein, 1g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili ahead of time?
Yes, this chili can be made a day in advance. In fact, letting it sit overnight allows the flavors to meld beautifully. Just reheat it gently before serving, adding a splash of water if needed to loosen it up.
What type of pasta works best with this chili?
Any pasta works well, but larger shapes like rigatoni or shells can hold the chili better. If you're looking for a gluten-free option, consider using rice or quinoa instead of pasta for a delicious twist.
Can I freeze the leftovers?
Absolutely! Freeze the chili in an airtight container for up to three months. Thaw it overnight in the refrigerator before reheating. Just remember that the texture of the cheese may change slightly after freezing, but it will still be delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).