Chili Cheeseburgers with Homemade Chili
A classic American diner-style chili cheeseburger: juicy beef patties, melted cheddar, and a spoonable homemade chili that’s rich, beefy, and just spicy enough. Make the chili ahead for the best flavor, then stack it high on toasted buns for a nostalgic, crowd-pleasing meal.
Chili cheeseburgers are a greatest-hits mashup of two American classics: the backyard burger and the lunch-counter bowl of chili. Here, the chili is made from scratch—tomato-forward, deeply savory, and thick enough to cling to the burger without soaking the bun. Once you learn how to build a proper chili base and control thickness, this becomes an easy, repeatable weeknight favorite.
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Servings
4
Ingredients
Homemade Chili
- •1 tbsp neutral oil (canola or vegetable)
- •1 medium yellow onion, finely diced
- •1 green bell pepper, finely diced
- •3 cloves garlic, minced
- •1 lb ground beef (80/20 preferred)
- •2 tbsp chili powder
- •2 tsp ground cumin
- •1 tsp smoked paprika
- •1/2 tsp dried oregano
- •1/4–1/2 tsp cayenne pepper, to taste
- •1 tbsp tomato paste
- •1 (14½ oz) can diced tomatoes
- •1 cup beef broth (plus more as needed)
- •1 (15 oz) can kidney beans, drained and rinsed (optional but classic)
- •1 tbsp Worcestershire sauce
- •1 tsp kosher salt, plus more to taste
- •1/2 tsp black pepper
- •1 tsp brown sugar (optional, balances acidity)
- •1 tbsp apple cider vinegar or hot sauce, to finish (optional)
Burgers & Assembly
- •1 1/2 lb ground beef (80/20)
- •1 1/2 tsp kosher salt
- •1 tsp black pepper
- •1 tsp garlic powder (optional)
- •4 hamburger buns
- •2 tbsp butter, softened (for toasting buns)
- •4–8 slices cheddar cheese (or American cheese)
- •Diced white onion, sliced jalapeños, and/or pickle chips (optional toppings)
Instructions
- 1
Make the chili: Heat oil in a medium pot over medium heat. Add onion and bell pepper and cook until softened, 5–7 minutes. Stir in garlic and cook 30 seconds.
- 2
Add 1 lb ground beef and cook, breaking it up, until no longer pink. If there’s excess grease, spoon off most of it.
- 3
Bloom the spices: Stir in chili powder, cumin, smoked paprika, oregano, and cayenne. Cook 30–60 seconds until fragrant.
- 4
Build the base: Stir in tomato paste and cook 1 minute. Add diced tomatoes, beef broth, kidney beans (if using), Worcestershire, salt, pepper, and brown sugar (if using). Bring to a simmer.
- 5
Simmer until thick: Reduce heat to low and simmer uncovered 20–30 minutes, stirring occasionally, until thick and spoonable. If it gets too thick, add a splash of broth; if too thin, simmer longer. Taste and adjust salt/heat. Finish with vinegar or hot sauce if desired. Keep warm.
- 6
Form the burger patties: Divide 1 1/2 lb ground beef into 4 equal portions (about 6 oz each). Gently form into patties slightly wider than the buns and press a shallow dimple in the center of each. Season both sides with salt, pepper, and garlic powder (if using).
- 7
Toast the buns: Heat a skillet or griddle over medium. Butter the cut sides of the buns and toast until golden, 1–2 minutes. Set aside.
- 8
Cook the burgers: Heat a grill, grill pan, or cast-iron skillet over medium-high. Cook patties 3–5 minutes per side (depending on thickness) until well-browned and cooked to your preferred doneness.
- 9
Melt the cheese: In the last minute of cooking, top each patty with cheddar and cover the pan (or tent with foil) to melt.
- 10
Assemble: Place each cheeseburger on the bottom bun. Spoon a generous amount of warm chili over the top. Add optional toppings (onion, jalapeños, pickles) and cap with the top bun. Serve immediately with extra chili on the side.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.