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+ servings

Chili Cheeseburgers

Servings 4


  • 1 pound lean ground beef
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1/4 cup brown sugar
  • 2 Roma tomatoes, diced
  • 1 teaspoon onion powder
  • 1 packet (1.25 ounce) chili seasoning
  • 1 can (6 ounces) tomato paste
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 1 can (15 ounces) black beans, drained then rinsed
  • 1 can (15 ounces) pinto beans, drained then rinsed
  • 1 pound ground beef (15% to 20% fat)
  • salt and pepper, to taste
  • 4 slices American cheese
  • 4 Tablespoons Queso cheese dip (I buy the Tostitos Queso dip near the tortilla chips in grocery stores)
  • 1/2 cup crispy onion strings (I buy the Fresh Gourmet bags near the salad dressing in grocery stores)
  • 4 good quality hamburger buns


  • FOR CHILI: Cook and crumble ground beef, in a large skillet, over medium-high heat. Once fully cooked, drain grease.
    Add cooked ground beef and all the other chili ingredients to a large stock pot. Stir to combine. Bring to a boil, then reduce heat to low. Simmer for 1 hour before serving.
  • FOR CHEESEBURGERS: Form hamburger meat into 4 separate hamburger patties. Season each with a pinch of salt and pepper.
    Cook or grill hamburger patties for 7 minutes, on each side, OR until desired temperature. Place one slice of American cheese on top of each patty the last minute of cooking.
  • Place each cooked, cheese-covered patty on the bottom half of a hamburger bun. Top patty with 1/4 cup of chili. Top chili with one Tablespoon of Queso cheese and two tablespoons of crispy onion strings.
    Top burgers with top half of bun and serve warm. Enjoy!