If you’re looking for the ultimate comfort food snack or appetizer, look no further! Chili Cheese Cups are a fun, bite-sized twist on a classic chili cheese combo, and trust me, they’re totally addictive. Imagine hearty chili topped with gooey melted cheese, all tucked inside a crispy, golden cup. Perfect for game day, a cozy night in, or anytime you’re craving something super satisfying. These little guys will definitely have you coming back for more—everyone will be asking for the recipe!
Why You’ll Love Chili Cheese Cups
This recipe is not just about filling your stomach—it’s about creating the perfect bite of comfort and flavor. Here’s why it’s a winner:
- Crowd-Pleasing: Whether you’re hosting a party or just hanging with family, these bite-sized treats are always a hit. It’s hard to resist a cup filled with savory chili and melty cheese!
- Quick and Easy: These are made with simple ingredients and are ready in no time. No need for complicated steps—just assemble, bake, and enjoy!
- Customizable: Want to make it spicy? Add jalapeños or hot sauce to the chili. Prefer it a bit milder? Skip the heat and keep it family-friendly.
- Portable: These cups are easy to serve and eat on the go—perfect for parties, picnics, or as a snack that’s fun and fuss-free.
- Comfort Food Perfection: Chili and cheese are a match made in heaven. Combine them in a crispy cup, and you’ve got a bite that’s warm, cheesy, and full of flavor.
Ingredients
Here’s what you need to make these delicious Chili Cheese Cups:
- Ground Beef: The hearty base of the chili, providing richness and savory flavor.
- Chili Seasoning: The perfect blend of spices that bring the chili to life.
- Tomato Sauce: This helps to create a flavorful chili base with that perfect saucy consistency.
- Shredded Cheese: Because what’s chili without cheese? It adds that gooey, melty factor that everyone loves.
- Mini Tortilla Cups: These are the perfect vessel to hold all that chili goodness.
- Optional Toppings: Sour cream, chopped green onions, jalapeños, or extra cheese.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Here’s how to make these irresistible Chili Cheese Cups:
1. Cook the Beef: In a large skillet, cook the ground beef over medium heat until browned, breaking it apart with a spoon as it cooks. Drain any excess fat.
2. Add Seasoning and Sauce: Stir in the chili seasoning and tomato sauce, mixing everything together. Let it simmer for about 10 minutes to allow the flavors to meld together. Add salt and pepper to taste.
3. Prepare the Tortilla Cups: While the chili simmers, preheat your oven to 375°F. Place the mini tortilla cups in a muffin tin. This will form the perfect cup shape for the chili.
4. Assemble the Cups: Spoon a generous amount of chili into each tortilla cup, filling them up nicely. Top with a sprinkle of shredded cheese.
5. Bake: Place the muffin tin in the preheated oven and bake for 8-10 minutes, or until the cheese is melted and bubbly, and the edges of the tortilla cups are crispy.
6. Serve and Enjoy: Once they’re out of the oven, let them cool for a couple of minutes. You can top them with optional garnishes like sour cream, chopped green onions, or a few slices of jalapeños for an extra kick.
How to Serve Chili Cheese Cups
These little bites are great on their own or paired with other tasty sides. Here are a few ways to serve them:
- Fresh Salads: Pair with a crisp, fresh salad to balance out the richness of the chili and cheese.
- Guacamole: Serve with a side of guacamole or salsa for some extra flavor and crunch.
- Sour Cream: A dollop of sour cream on top makes for a creamy contrast to the spicy chili.
- Vegetable Sides: Roasted veggies or a simple corn salad would make a great side dish.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- Make Ahead: Prepare the chili ahead of time and store it in the fridge. When you’re ready, simply assemble the cups and bake.
- Tortilla Cup Options: You can make your own tortilla cups by cutting regular tortillas into small rounds and baking them in a muffin tin, or use store-bought mini tortilla cups.
- Make It Spicy: Add diced jalapeños or hot sauce to the chili for a spicy kick.
- Dietary Adjustments: Swap the ground beef for ground turkey or a vegetarian option like lentils for a lighter or plant-based version.
- Storage Tips: Store leftovers in an airtight container for up to 2-3 days. Reheat in the oven to keep the tortilla cups crispy.
FAQ Section
Q1: Can I use larger tortilla shells for this recipe?
A1: Absolutely! If you only have regular-sized tortillas, just cut them into smaller rounds to fit in the muffin tin.
Q2: Can I make the chili ahead of time?
A2: Yes! You can make the chili a day ahead and store it in the fridge. Just reheat it before assembling the cups.
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container for up to 2-3 days. Reheat in the oven at 350°F for about 5-10 minutes until warm.
Q4: Can I freeze Chili Cheese Cups?
A4: Yes! You can freeze them before baking. Assemble the cups, cover with foil, and freeze for up to 2 months. When ready to eat, bake them from frozen at 375°F for 15-20 minutes.
Q5: What’s the best cheese to use?
A5: Cheddar cheese is a classic choice, but you can mix it up with Monterey Jack, Mexican blend cheese, or even pepper jack for a spicier twist.
Q6: Can I make these vegetarian?
A6: Yes! You can substitute the ground beef with plant-based ground meat or use beans for a hearty, vegetarian version.
Q7: How can I make these cups spicier?
A7: Add some chopped jalapeños to the chili, or top the cups with a few slices of fresh jalapeños before baking.
Q8: How can I make these cups cheesier?
A8: Feel free to sprinkle extra cheese on top of each cup before baking for a gooier, cheesier bite.
Q9: Can I use store-bought chili instead of making my own?
A9: Definitely! If you’re short on time, using canned chili is an easy shortcut. Just warm it up and proceed with the recipe.
Q10: Can I double this recipe?
A10: Yes, you can double the recipe. Just make sure to use a larger muffin tin or bake them in batches.
Conclusion
These Chili Cheese Cups are the perfect snack, appetizer, or comfort food that’ll have everyone asking for more. With their crispy tortilla cups, savory chili, and gooey cheese, they’re sure to be a crowd favorite at any gathering. So go ahead, give them a try, and get ready to enjoy the delicious, cheesy magic!
Print
Chili Cheese Cups
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 24 cups 1x
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: American
Description
These Chili Cheese Cups feature savory beef chili, loaded with cheese, and baked inside flaky, tender biscuits. Perfect for game day or an easy weeknight dinner ready in just 30 minutes! A crowd-pleasing dish that everyone will love.
Ingredients
- 1 pound 85% lean ground beef
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (6-ounce) can tomato paste
- 2 tablespoons dried onion flakes
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 to 2 teaspoons smoked paprika (or regular paprika)
- 1/2 teaspoon freshly ground black pepper
- 3 (8-count) packages refrigerated biscuit dough (24-count total; Trader Joe’s Buttermilk Biscuit Dough or Pillsbury Grands Flaky Layers)
- 1 1/2 cups shredded cheddar cheese blend, divided
- Finely minced fresh parsley (optional for garnishing)
Instructions
- Preheat the Oven:
Preheat oven to 400°F. Generously spray two standard 12-cup muffin pans with cooking spray and set aside. - Cook the Beef:
In a large skillet, cook ground beef over medium-high heat until browned. Crumble and stir as it cooks for even browning. There’s no need to drain excess fat unless desired. - Prepare Chili:
Add kidney beans, tomato paste, onion flakes, chili powder, cumin, smoked paprika, and pepper to the beef. Stir to combine and cook for about 1 minute to bloom the spices. The chili will be thick, which is expected. Turn off the heat and set aside. - Prepare Biscuit Dough:
Open the biscuit dough and take one piece of dough. Lightly stretch it in your hands and press it into the muffin pan cavity to cover the base and sides. Repeat with the remaining dough pieces. - Fill the Cups:
Add about 1 rounded tablespoon of chili to each biscuit cup, ensuring the filling doesn’t exceed the top of the dough. Sprinkle 1 teaspoon of cheese on top of each chili-filled cup. - Bake the Cups:
Bake for 12 minutes. Remove the pans from the oven, and using the back of a spoon, press each cup back down into the muffin pan. Add another 1 teaspoon of cheese on top of each cup. Return to the oven and bake for another 8 minutes, or until the cheese has melted and the dough is golden brown. - Cool and Serve:
Let the cups cool in the pan for about 5 minutes before removing. Optionally garnish with minced parsley and serve warm.
Notes
- These cups are best enjoyed fresh but can be stored in the fridge for up to 5 days. Reheat gently before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 1g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g2
- Fiber: 2g
- Protein: 11g
- Cholesterol: 30mg