Add Chili, Cheese & Onion Recipe

Prepare the onion

Peel and finely dice a small yellow onion so you have about 1/2 cup diced. If you prefer milder onion, rinse the diced onion briefly in cold water and drain well.

Warm the chili

Place 2 cups of prepared chili in a small saucepan over medium heat. Stir occasionally and bring just to a gentle simmer (bubbles forming at the edges) — about 5–7 minutes depending on starting temperature. Reduce heat to low to keep warm.

Sauté the onion

While the chili warms, heat 1 tsp oil in a small skillet over medium heat. Add the diced onion and a pinch of kosher salt. Sauté, stirring often, until translucent and just starting to brown at the edges, about 4–6 minutes. Remove from heat.

Combine chili and onions

Stir the sautéed onion into the warmed chili. Taste and add 1/4 tsp kosher salt and 1/8 tsp black pepper as needed. If you want extra heat, stir in 1 tsp hot sauce now.

Prepare cheese and garnish

If not already shredded, grate sharp cheddar to make 1 cup. Thinly slice green onions to yield about 2 tablespoons for garnish.

Spoon the hot chili-onion mixture over the item you're topping (hot dogs, fries, nachos, baked potatoes, etc.). Sprinkle the shredded cheddar evenly over the hot chili so it melts slightly.

Finish with sliced green onion scattered on top. Serve immediately so cheese stays melty and chili is hot.

Leftovers: Store cooled chili mixture in an airtight container in the refrigerator up to 3 days. Reheat gently on the stove over low heat, stirring occasionally; add a splash of water if it becomes too thick.