Cheesy Chili N Chips

This is chili at its most no-nonsense: ground beef browned with tomatoes, tomato paste, and chili powder, then loaded with melted cheddar and spooned straight over corn chips. It’s somewhere between nachos and a bowl of chili, and it comes together in about 30 minutes.

The tomato paste is what gives this a thick, clingy consistency instead of a soupy chili. It concentrates the tomato flavor and creates a base that’s rich enough to coat the chips without turning them soggy right away.

Stir the cheese into the hot chili until it melts into ribbons throughout. You want it gooey and pulling, not sitting in a cold lump on top.

Pro Tips

• Drain some fat from the beef after browning if it looks greasy. Too much fat will make the cheese separate
• Simmer the full 10 minutes so the tomato paste mellows and the chili powder blooms
• Serve the chips on the side and let everyone build their own plate. Pre-sauced chips get soggy fast
• Warm the chips in the oven briefly before serving for extra crunch

Variations

• Add a can of kidney beans or black beans for a heartier, more filling version
• Top with sour cream, sliced jalapenos, or diced avocado
• Use ground turkey instead of beef for a lighter option