Chili Cheeseburger Recipes

FRITO CHILI CHEESEBURGER RECIPE

Steps:

• Place the chopped bacon in a medium sauce pot over medium heat. Brown the bacon, then add the chopped beef roast, onions, and garlic, and cook another 5-8 minutes until the beef is browned on all sides. Stir occasionally.
• Add the spices and sugar to the pot, along with the canned tomatoes and beans. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir and cover. Once the mixture comes to a boil, lower the heat and simmer for 1 1/2-2 hours, until the beef is very tender. (The smaller you chop the beef the faster this happens.) Once the meat is tender, add the masa and lime juice. Stir and allow the masa to thicken the chili for another 5 minutes. Salt and pepper to taste.
• Once the chili is ready, Preheat the grill to high heat. Separate the ground beef and form into 6 patties that are just slightly larger than the buns. Sprinkle both sides generously with seasoning salt.
• Grill the patties for 3-5 minutes per side. (I like mine a little pink, so three minutes per side is usually perfect.) Then grill the sliced onion rounds for 1-2 minutes per side.

CHEESEBURGER CHILI

Steps:

• For the chili: Heat the oil in a large pot or Dutch oven over medium-high heat. Pat the meat dry and add to the hot oil. Brown and crumble the meat until it is evenly caramelized. Add the chili powder and some salt and pepper. Stir. Add the garlic and onions; cook to soften, 7 to 8 minutes. Then add the beef stock, ketchup, Worcestershire, mustard and hot sauce, to taste. Stir in the beans and reduce the heat to keep the chili at a simmer. Cook to thicken, partially covered, about 20 minutes. Cool and store for a make-ahead meal. Reheat over medium heat. Stir frequently. For the cheeseburger sauce: Melt the butter in a sauce pot over medium heat. Whisk in the flour, cook 1 minute, then add the milk. Season the sauce with salt and pepper and thicken to coat back of spoon. Stir in the cheese in a figure-eight motion. Once the cheese has melted, stir in the relish and raw onions, taste the sauce for seasoning. Cool and store. Reheat over medium-low heat, partially covered, stirring frequently. Alternatively, reheat in a microwave oven, partially covered, stirring occasionally until evenly hot through, 2 1/2 to 3 minutes on high. Serve the chili in shallow bowls, topped with Easy Oven Fries or chips, cheese sauce and onions.
• While the chili and sauce are heating up, preheat the oven to 450 degrees F. Place the oven rack in center of the oven. Cut the potatoes into planks lengthwise, then into thin sticks. Arrange the fries on a large baking sheet and spray evenly with cooking spray. Season the potatoes with salt and pepper. Bake 10 to 12 minutes. Then switch the broiler to high and cook until crisp, 10 to 15 minutes more, turning once.

CHILI CHEESEBURGER

Steps:

• Heat canola oil in a skillet over medium-high heat and add 1-pound ground beef. Brown until no pink remains; discard excess oil.
• Stir in chili seasoning, chipotle powder, brown sugar, tomato paste and water; bring to a boil. Reduce heat to medium low and simmer until chili thickens, about 10 minutes. Turn off heat and cover.
• Form 4 patties from the remaining beef; season both sides with salt and pepper.
• Pan sear or grill patties 4-5 minutes on one side, flip, top each burger with 1/2 cup chili and 1/4 cup shredded cheese. Cook an additional 4-5 minutes or until the internal temperature is 160°F.
• Spread the bottom half of each bun with sour cream, add burger patty, top with green onion and bun top.

CHILI CHEESEBURGERS

Steps:

• Divide the ground beef in half and form 6 somewhat-thin patties out of one of the halves. Sprinkle with salt and pepper. Fry the patties over medium to medium-low heat in a large skillet, 3 to 4 minutes per side. Set aside.
• In the same skillet over medium-high heat, add the rest of the ground beef, the garlic, onions and some salt and pepper and cook until browned. Drain off the grease and mix in the diced tomatoes, kidney beans, tomato paste, chili powder and cumin. Cook until nice and bubbly, about 20 minutes. Taste and adjust the seasoning.
• Lay half of each bun on 6 plates (so each plate gets half a bun.). Lay 1 patty on each bun piece, then divide the cheese among the patties. Ladle the hot chili all over the patties. Serve with Thin Fries if desired.
• Peel and rinse the potatoes, then cut them into sticks by cutting each potato into 4 or 5 vertical pieces, then cutting each piece into sticks. Put the potato sticks in a large bowl, cover with cold water and swish them around to get off the extra starch. Pour off the starchy water and add fresh water. Continue washing the potatoes until the water runs clear. Cover with water again and allow them to soak for 2 or 3 hours. (You can also stick them in the fridge and let them soak for up to 3 days.)
• When you're ready to make the fries, drain off the water and lay the potatoes sticks on baking sheets lined with paper towels. Blot them with more paper towels to dry them.
• Heat a few inches of oil in a heavy pot until a deep-fry thermometer registers 300 degrees F. In 3 or 4 batches, cook the potatoes until soft, about 1 minute per batch. They should not be brown at all at this point! You just want to start the cooking process. Remove each batch and drain them on new/dry paper towels.
• When all the potatoes have been fried once, turn up the heat until the oil reaches 400 degrees F. Start frying the potatoes in batches again, cooking until the fries are golden and crisp, 1 to 2 minutes. Remove from the oil and drain on paper towels.
• Sprinkle the fries with sea salt and dive in!

CHILI BURGERS

Steps:

• Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
• In a medium bowl, mix together the ground beef, Italian sausage, chili sauce, salt and pepper. Form 8 balls out of the meat, and flatten into patties.
• Grill patties for 5 minutes per side, or until well done. Serve on buns with your favorite toppings.

CHEESEBURGER CHILI

Steps:

• In heavy skillet or saucepan, saute together beef and onions until browned.
• Add tomatoes, kidney beans, salt, chili powder and curry powder.
• Stir until blended.
• Simmer over moderate heat for 12-15 minute.
• Serve hot, topping each serving with 1/4 cup shredded cheese.
• Good with bread, cold beverage and fruit.

HOMEMADE CHILI BURGERS

Steps:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in remaining chili ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 1 hour., In a large bowl, combine the egg, crumbs, salt, cumin and pepper. Crumble beef over mixture; mix well. Shape into four patties. , Grill, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on buns with chili. Top with onion and cheese. Refrigerate or freeze remaining chili.

CHILI BURGERS

Steps:

• In a saucepan over medium heat, brown beef; drain. Add beans, soup, celery, green pepper, onion, ketchup, brown sugar and seasonings; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender. Serve on buns.

CHILI CHEESE BURGER BOWLS RECIPE BY TASTY

Steps:

• Heat the olive oil in a large pot with a lid over medium heat until shimmering. Add the onion and garlic and sauté for 2 minutes, until translucent.
• Add the ground beef and cook until browned, about 7-10 minutes.
• Add the crushed tomatoes, tomato paste, brown sugar, salt, ground pepper, paprika, chili powder, ground cumin, and stir to combine. Add water and stir. Bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.
• Set a wire cooling rack on top of a baking sheet. Place a metal 1-cup (240 ml) measuring cup upside down on top of the cooling rack.
• In a medium non-stick skillet over medium heat, pour ⅓ cup (35 g) of Parmesan in the center of the pan and spread out into a thin circle, about 5 inches across. Without disturbing the cheese, melt for 2-3 minutes, or until golden and fully melted.
• Once the cheese is fully melted, run a spatula along the edges of the cheese and shake the pan to loosen the cheese circle. Carefully slide the melted cheese over the inverted measuring cup to form a cheese bowl. DO NOT TOUCH, it is extremely hot. Set aside and let cool completely, about ten minutes. Repeat with the rest of the Parmesan to make 8 bowls.
• Lightly grease a large skillet over high heat, then add the beef patties (in batches, if necessary) and season generously with salt and pepper. Cook for 2 minutes without disturbing, then flip and cook for another 3 minutes, or until the internal temperature has reached at least 165˚F (75˚C).
• To assemble, place a bottom burger bun on a plate and put a cheese bowl on top. Lay a burger patty inside the cheese bowl and top with a spoonful of chili, a sprinkle of shredded cheddar cheese, and the top bun.
• Enjoy!

DOWN HOME CHILI CHEESEBURGER

Steps:

• Form the ground beef into 8 patties about 1/3 inch thick. Preheat a griddle or cast iron skillet over medium-high heat until hot. Add the oil to the griddle. Season the onion slices with 1/4 teaspoon each of the Creole seasoning, salt, and pepper. Add the onions to the griddle and cook, stirring until lightly golden, about 8 minutes.
• Lightly season the patties on both sides with the remaining 3/4 teaspoon Creole seasoning, 3/4 teaspoon salt, 1/4 teaspoon pepper, and the Worcestershire. Push the onions off to one side, then place the patties on the hot griddle and cook for 3 to 4 minutes for medium, turning once halfway through. Flip the patties again, add 1 slice of cheese to the top of each, and continue to cook for 1 to 2 minutes, until cheese is melted. Place the hamburger buns, cut sides down, on the griddle, and cook until warmed through and lightly toasted, about 2 minutes.
• For each burger, place one toasted bun on a serving plate. Place one patty on the bottom half of the bun, spoon chili on top of the patty, and top with a second patty and more chili. Place a portion of onions on the chili, and finish off with the top of the bun. Serve immediately.

CHILI-CHEESE BURGERS

Steps:

• In a large bowl, combine cheese, 2 tablespoons chili sauce and chili powder. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties. , Grill burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 160°. Serve on buns with remaining chili sauce and, if desired, lettuce, tomato and mayonnaise.

EASY CHILI CHEESEBURGER MAC

Steps:

• Boil macaroni.
• Brown ground beef, onion and garlic in pan.
• Drain water from macaroni and grease from ground beef.
• Add milk and margarine to macaroni and stir until margarine is melted.
• Mix cheese packet from box into macaroni.
• Combine beef mixture, chili powder and tomatoes with macaroni.
• Serve when heated through.