Chili Cheese Baker Recipe

Prep

Gather ingredients. Finely dice 1/2 cup yellow onion and mince garlic. Open canned tomatoes and measure other ingredients.

Heat a large skillet or medium saucepan over medium-high heat and add 1 tablespoon vegetable oil.

Add the diced onion and sauté 3–4 minutes until softened and translucent.

Add the minced garlic and cook 30 seconds until fragrant.

Add 1 lb ground beef to the pan. Break it up with a spatula and brown 5–7 minutes until no pink remains.

Drain excess fat from the pan if desired, leaving about a teaspoon to carry flavor.

Stir in 2 tbsp tomato paste and cook 1 minute to deepen flavor.

Add 1 cup tomato sauce, the 14.5 oz diced tomatoes (with juices), and 1/2 cup beef broth. Stir to combine.

Season with 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp brown sugar. Stir and bring to a gentle simmer.

Reduce heat to low and simmer, uncovered, for 12–15 minutes to thicken slightly, stirring occasionally. Taste and adjust salt or spices as needed.

Preheat oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish or a similar-size ovenproof dish.

Spoon the hot beef chili into the prepared baking dish, spreading it into an even layer.

Evenly sprinkle 2 cups shredded cheddar cheese over the surface of the chili.

Scatter 1/2 cup diced red or yellow onion over the cheese for sharpness and texture.

If using, add sliced pickled jalapeños on top for heat and a few tablespoons of sliced green onions for color.

Place the baking dish in the preheated oven and bake 12–15 minutes, or until the cheese is melted, bubbly, and beginning to brown at the edges.

If you want a more browned top, place the dish under the broiler on high for 1–2 minutes—watch closely to prevent burning.

Remove the dish from the oven and let rest 5 minutes to set.

Serve hot straight from the dish with tortilla chips or soft rolls. Spoon portions onto plates and garnish with extra green onions if desired.