Description
This Chili Cheese Smash Burger recipe combines the rich flavors of slow-simmered beef chili with crispy smashed beef patties, cheddar cheese, and crunchy Frito chips for a delicious twist on a classic burger. Perfect for a hearty and satisfying meal that merges smoky, spicy, and savory notes.
Ingredients
Scale
Beef Chili
- 2 lbs Ground Beef
- 1 Whole White Onion cubed
- 28 oz Tomatoes peeled and chopped
- 6 oz Light Beer
- 2 cups Beef Broth
- 2.5 tbsp Minced Garlic
- 2 tbsp Hot Sauce
- 2 tbsp Chili Powder
- 1.5 tbsp Ground Cumin
- 1.5 tbsp Garlic Powder
- 1 tbsp Black Pepper
- 1 tbsp Kosher Salt
Burger Patty
- 1 lb Ground Beef made into balls
- 1 cup Thinly Sliced Onions
- 1 tbsp Garlic Powder
- Salt and Pepper to season
Burgers
- 5–6 Burger Buns toasted
- Sliced Jalapeños for garnish
- Mayonnaise for serving
- Cheddar Cheese sliced
- Frito Chips for garnish
Instructions
- Preheat grill: Preheat a medium heat fire for direct cooking around 350°F to prepare for making chili.
- Prepare chili base: Heat oil in a dutch oven over the fire for 2 minutes, then brown 2 lbs ground beef for 2.5-3 minutes and set aside.
- Cook aromatics and spices: Heat an empty dutch oven, add cubed onions and minced garlic, brown for 2 minutes. Add chili powder, ground cumin, garlic powder, black pepper, and kosher salt; cook and stir for 1 minute to blend flavors.
- Simmer chili: Add browned ground beef back, along with beef broth, chipotle puree or hot sauce, chopped tomatoes, and stir well. Cover and reduce heat to 300-325°F. Simmer chili for about 1.5 hours, stirring occasionally and adding beef broth if too thick.
- Heat skillet for patties: Reheat fire to medium-high (375-400°F) and place cast iron skillet or plancha over heat for 2 minutes before cooking burgers.
- Form patties: Roll ground beef into 6-8 balls of about 1/4 lb each. Place balls on skillet, top with thinly sliced onions, then season with salt, pepper, and garlic powder.
- Smash burgers: Use a spatula and parchment paper to firmly smash each ball flat on the skillet. Cook for 1-2 minutes, then carefully flip and season the other side with salt, pepper, and garlic powder. Top each patty with a slice of cheddar cheese and melt for 1-2 minutes.
- Toast buns: Remove patties and rest briefly. Toast burger buns on the grill until lightly golden.
- Assemble burgers: Spread mayonnaise on bottom bun, add 1-2 smash patties, spoon some chili over, garnish with sliced jalapeños and a handful of Frito chips. Finish with top bun and serve immediately.
Notes
- For extra smoky flavor, use chipotle puree or smoked paprika in chili.
- If chili thickens too much during simmering, add extra beef broth or water as needed.
- Use parchment paper to easily smash and prevent patties from sticking to the spatula.
- Adjust spice levels by increasing or reducing hot sauce and jalapeños.
- Allow burgers to rest briefly after cooking for juicier results.
- You can substitute cheddar cheese with pepper jack for a spicier kick.
Nutrition
- Serving Size: 1 burger
- Calories: 750 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 50 g
- Saturated Fat: 20 g
- Unsaturated Fat: 25 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 140 mg
