Chili burgers are the kind of meal that makes no apologies. They’re big, bold, and just the right amount of messy, in the best possible way. Combining two comfort food favorites, these burgers are stacked high with juicy patties and generous spoonfuls of hearty chili, all nestled in a soft bun. It’s the kind of burger that demands two hands and plenty of napkins.
A chilli burger is a juicy beef burger topped with hearty, spicy chilli con carne—usually made with ground beef, beans, tomatoes, and spices—served in a toasted bun. It’s messy, bold, and full of flavor.
Use 80/20 ground beef for the patties—enough fat for juiciness but not too greasy. The chilli topping can be made with leaner ground beef or even turkey for a lighter version.
It depends on the chilli. You can control the heat by adjusting ingredients like chili powder, jalapeños, hot sauce, or cayenne pepper. Mild versions are just as flavorful without the burn.
Absolutely! Swap the beef patty for a veggie burger and use plant-based chilli made with beans, lentils, or meat substitutes.
Besides chilli, popular additions include cheddar cheese, onions, pickles, jalapeños, sour cream, or even corn chips for crunch.
A sturdy brioche or potato bun holds up well to the saucy chilli without falling apart.
Great options include fries, onion rings, coleslaw, potato wedges, or a cold beer for the ultimate combo.
Ingredients
- 1 lb hamburger
- 1 can Hormel chili no beans
- 4 slices yellow cheese
- 4 slices white cheese
- 8 pieces lettuce
- 8 slices Tomatoes
- 8 slices yellow Vidalia onion
- Salt and pepper to taste
- hickory smoke to taste
- 4 kaiser buns
- bacon grease for frying
Instructions
- Mix 1 pound of hamburger with 4 teaspoons of liquid smoke. Form into 4 good-sized patties.
- Heat up a skillet (iron or stainless steel) with a little bacon grease. Cook the patties on medium heat for 5 minutes on each side.
- While the burgers are cooking, heat up the can of Hormel chili.
- When the burgers are done, place one slice of white cheese and one slice of yellow cheese on each patty. Cover the skillet with a lid to allow the cheese to melt. Drain any excess liquid from the pan if necessary.
- Wash and slice the tomatoes, onions, and lettuce.
- Place each patty on the bottom half of a Kaiser bun. Top with chili, lettuce, tomato, onion, and any condiments of choice.
- Place the top half of the bun on each burger, and enjoy your chili cheeseburgers!
Notes
Opt for ground beef with a bit of fat (around 80/20) to keep your burgers juicy and flavorful, even after adding spicy elements. 🔥 Mix Carefully:
Gently fold your chopped chilies, spices, and seasoning into the meat. Overmixing can make the burgers tough instead of tender. 🔥 Spice It Up Thoughtfully:
Use a mix of fresh chilies, chili powder, or hot sauce depending on your spice tolerance. Layer the heat so it’s bold but still enjoyable. 🔥 Preheat the Grill or Pan:
Make sure your cooking surface is hot before adding the burgers. This helps create a flavorful sear and locks in juices. 🔥 Add Cooling Toppings:
Balance the heat with toppings like avocado, cheese, or a dollop of sour cream. It makes the burger more delicious and easier on the palate. 🔥 Rest Before Serving:
Let the burgers rest for a few minutes after cooking so the juices can settle, making each bite moist and packed with flavor.
Not bad at all. I somehow ran out of Vidalia onions so I used regular yellow onion and it was still tasty. Would make again.
Love hearing that—Vidalia vs regular yellow onion is basically a seasoning tweak and it still works. Glad it stayed tasty for you!
Not gonna lie, I’m skeptical about mixing chili flavor straight into a burger like this. Also liquid smoke sounds fancy but sometimes it can taste like BBQ cleaner lol. Still… I can see it being good with the cheese.
Honestly I love liquid smoke. But also this recipe says to mix it into the beef—i dunno how much 4 teaspoons is, that seems like a lot. If it’s good, it’s gonna be real smoky. I’d try it, but I’d probably use less and add chili on top like normal.
I get why you’re skeptical, but chili *inside* the burger? It sounds weird until you try it. The liquid smoke is the risky part though—too much and yeah, it can taste like BBQ chemicals 😅 I’d start with way less than 4 tsp.
I don’t understand why you’d use Hormel chili. Canned stuff ain’t real cooking!
Canned beets are still beets, you know? This chili burger sounds delish! Cooking is about how you enjoy it, not just what’s ‘real’ cooking. Just have fun with it!
These burgers were amazing! So cheesy and the chili added a great kick. Will definitely make again!
These chili burgers are the best! My whole family loved them!
Chili on a burger? Sounds weird, but I guess to each their own. Not sure if I’d enjoy that.
I’m so glad your family loved them! These burgers sound amazing, I’m definitely gonna try them this weekend!
My cheese didn’t fully melt even with the lid. I think my heat was too low. Otherwise, the rest was easy and tasty.
These burgers are the best! So spicy and cheesy, my family loved them!
I’m skeptical about mixing liquid smoke into the raw meat. Ended up a little over-smoky for my taste, but the chili on top saved it.
My husband was skeptical but actually devoured them! 🤤
I added jalapeños for spice! 😋
Not bad, but I think I messed up the cooking time. Burgers were a bit dry.
5 minutes a side for medium heat might be too much for me—my patties were a little overdone. Next time I’ll check temp and shorten cooking. Flavor was legit!
Yum! I added extra bacon grease and it turned out delicious! Everybody loved ’em!
Extra bacon grease? That’s a bold move! I usually keep it simple, but glad it worked for you!
Yum! I added jalapenos, and it was fire 🔥. Definitely a keeper. Thanks, Joeanna!
Chili on burgers? Who knew? Mind blown! 🌟
This feels like ‘too many toppings’ for me. Lettuce and tomatoes right on top of hot chili makes it soggy fast. Flavor’s okay, texture not so much.
These chili burgers are bomb! I love how the liquid smoke adds such a unique flavor.
These were amazing! The chili and cheese combo is to die for!
Are you sure it’s that good? Seems kinda simple to me… Maybe adding more spices would help?
I totally agree! The mix of chili and cheese makes everything better! Can’t wait to make this again!
Too much going on here. I prefer a simple burger, not a mess with chili.
I dunno, the liquid smoke seemed too much. I couldn’t really taste the burger. Not my favorite.
The combo of chili and cheese is mind-blowing. Why didn’t I think of this before?
I know, right? Chili and cheese together is just the best! Can’t believe I didn’t try this sooner either.
Chili and cheese? Sounds weird to me. I prefer my burgers plain. But hey, if you like it, go for it!
This is too much cheese! Why mix yellow and white? Just pick one, man.
Who needs two kinds of cheese? Seems unnecessary. Just stick with one, man! Less is more.
I think the combination is actually pretty delicious! The mix of cheeses adds depth. Don’t knock it till you try it! 🍔
I followed the recipe but burnt my patties. Maybe I need a new skillet??
I’m picky about burgers, but this worked. I used a little less smoke because 4 tsp sounded like a lot, and it was still smoky enough.
Super easy to make!! I ran out of kaiser buns so I used regular bread and it still worked!
I made these for my family and they all loved them! The kids went crazy for the cheese!
I don’t know, seems kinda weird to mix chili and burgers. Maybe too much? But I guess you can try it.
I dunno, the liquid smoke is kinda weird. My burgers tasted funny. Not sure I’d try again.
I understand where you’re coming from! Liquid smoke can be a bit overwhelming for some. Maybe try it with less next time? Or skip it altogether? Just a thought!
1 lb hamburger + 4 tsp liquid smoke is a lot in my opinion. It tasted almost like I poured BBQ cleaner in there. I’ll try again with half the amount and see.
My burger fell apart! Maybe I did something wrong? 😕
What’s the difference between yellow and white cheese? I just used whatever was in the fridge lol.
These are the best burgers ever! Super easy to make and taste so good. I’m gonna make ’em again this weekend!
Bacon grease? Seriously? No thanks. I’ll stick to olive oil.
I get what you mean, but bacon grease adds a flavor that olive oil just can’t match. It’s worth a try!
YUM! I used turkey instead of beef, still came out bomb! Will make again.
Turkey instead of beef? Sounds interesting! I’ll have to try that next time! 😋
I don’t know about this recipe. Using a can of Hormel? Isn’t that cheating? I prefer homemade chili.
I totally get what you mean! Homemade chili has that special touch, but sometimes convenience wins, right? 😄
Cheating? Nah! Hormel is just easy way to make it quick. I’m not spending all day cooking when I’m hungry!
These burgers are okay, but I think they don’t need cheese. Why put two kinds? Seems unnecessary. 🤷♂️
Buns + chili + cheese = yes. Would make again forsure. My only change: add pickles.
This is just a glorified cheeseburger with junk on top. Who needs all that fuss? LOL
Hey, don’t knock it until you try it! This sounds amazing, actually. Sometimes more is better in a burger!
Really simple and quick! My kids loved them. Will definitely make again!
Sounds delicious! I’m glad your kids liked them. I’ll have to try this for my family too!
Why do you need 8 slices of onion? Sounds like way too many. Kinda ridiculous.
I think the onion adds a lot of flavor! Plus, they cook down a bit. Don’t knock it till you try it!
YUM! My husband said it’s the best burger he ever ate!!
That sounds amazing! Can’t wait to try it myself! 🙂
I used cheddar instead of the mixed cheeses and it was still awesome. Also toasted the buns and it made a difference.
Pretty solid idea—mixing liquid smoke into the patties is a clever shortcut. The chili + double cheese combo sounds dangerously good. I’d just make sure you don’t over-salt since the chili’s probably already seasoned.
Good recipe but too much smoke flavor for me 🤢. Next time, I’ll cut back on that liquid smoke.
I love chili and cheese! Made this for lunch today. Yum!
Sounds amazing! I love chili too. What toppings did you use?
Pretty solid comfort food. I was skeptical about liquid smoke being too strong, but it actually works if you don’t overdo it. Next time I’ll season the patties with salt/pepper too because it felt a tiny bit bland on its own.
I made these for a BBQ party, and they were gone in minutes! Everyone loved them. You gotta try it!
So much flavor in this recipe, but I forgot the onions. Still turned out good. Tasty!
Instructions are a bit confusing. Ishould I really fry in bacon grease? Sounds unhealthy…😟
Bacon grease is the only correct answer.
Wow, this is like a heart attack in a bun. But I’m here for it! 😂
I dunno, man. Tried it and ended up with a tummy ache. Too heavy for me.
I don’t get why people add chili to burgers… Seems like a weird combo to me.
My mom always said chili and cheese don’t mix. I tried it… and she was right. Yuck!
I feel like this is too much effort for a burger. Can’t we just throw a patty on the grill?
Nah, sometimes you gotta go the extra mile for flavor! These chili burgers sound worth it to me.
I tried this and it came out super juicy. The liquid smoke in the patties is a nice touch—like a smoky diner vibe. Next time I’ll add a little more pepper.
Glad it worked for you! That diner vibe makes me wanna try the liquid smoke too—never would’ve thought of it for patties. More pepper next time sounds right 🔥
Wait, liquid smoke + bacon grease + “chili no beans” … that’s a lot of smoke 😅. I’m skeptical it won’t overpower the burger. I’d maybe go half the liquid smoke and season from there.
Hormel chili no beans is fine, but I think using something like homemade chili would elevate it a lot. Still, it’s an easy weeknight meal.
These burgers are a game changer! So juicy and full of flavor. The chili on top is genius!
I don’t understand the point of chili in a burger. Isn’t that a mess?
Chili in a burger is the best! It’s like two meals in one. Just messy enough to be fun!
My brother said it tastes like “fast food but better.” I agree. Kaiser buns were a great choice. Next time I’ll season with salt/pepper earlier.
Chili on a burger is kinda gross, are you sure that’s how it goes? But my friend liked it.
These are dangerously good. The hickory smoke in the patties makes it taste like it came from a BBQ stand, not my kitchen. I used extra bacon grease like the instructions suggested and no regrets.
I ain’t got bacon grease, do I need that? Can I use butter instead?
I don’t get the chili on burgers. Seems weird, but people are raving? 🤔
Chili on burgers is amazing! It’s like the best of both worlds! Give it a try, you might love it. 😋
The instructions are kinda all over (like “hickory smoke” + liquid smoke—are we doing both?). I accidentally used extra smoke and it was too strong, but I’ll retry with less.
Yeah, I was confused too—“hickory smoke” in the ingredients, but the instructions say “liquid smoke.” I used liquid smoke only and it still tasted smokey, so I’d definitely start way lighter.
I actually tried it exactly as written and mine came out super smoky (almost like bacon flavored cough drops 😂). Next time I’ll cut the liquid smoke in half. The chili/bun combo is still great though.
Yum! My husband loved these! I added jalapeños for some extra kick, it was fire! 🔥
Tried this tonight and it’s shockingly good—those two slices of cheese melt together perfectly. I did use a bit less liquid smoke though (4 tsp felt like a lot).
Nah, this ain’t it. Not worth the trouble. Just stick to classic burgers.
1 lb burger + a whole can of chili? That’s way too much for me—too much sauce sliding everywhere. Flavor is ok though. I’d reduce the chili.
Made these at a BBQ, everyone loved them! Thx for the recipe!
Easy. Delicious. Cooked in my cast iron and the cheese melted fast. 10/10 would make again.
Chili burgers? Who came up with that? Sounds like something my grandma would say. 🤔
I used 80/20 beef and they stayed juicy. The hickory smoke note—like, do you mean liquid smoke? I assumed you’re just using what you said in step 1.
I think you overdid the liquid smoke a bit, tbh. “Hickory smoke to taste” makes me think it’s like a tiny pinch or a couple drops, not 4 tsp. Mine got kinda soapy/smoky and I had to balance with extra cheese and a dab of ketchup.
Nice! 80/20 is the way to keep them juicy. And yeah, when it says hickory smoke to taste, I’d probably use liquid smoke unless you’re actually smoking the meat. Step 1 sounds pretty clear though—4 teaspoons is doing the “hickory” part for you.
Not sure about the liquid smoke + bacon grease combo… felt a bit heavy. Flavor was okay but it covered the beef taste for my liking.
Too many flavors! 🤯 I could barely taste the burger itself!
Tried this last night—turned out way better than I expected. Liquid smoke in the patties is such a cheat code. The bacon grease is extra decadent.
Could use more seasoning. I know it says salt and pepper to taste, but my patties tasted kinda flat until I added more pepper and maybe garlic powder.
Yum! I skipped the hickory smoke and they still turned out great! Will definitely make again.
Sounds delicious! Glad to hear it turned out well without the hickory smoke. I might try that next time too!
If you actually try this, don’t skip draining excess liquid—otherwise it turns into sloppy burger soup 😅. But yeah, would make again.
These burgers were amazing! The chili and cheese combo took it to another level. Will definitely make again!
No beans chili on a burger is… interesting. Like, it’s fine, but I miss the texture of beans sometimes. Also 5 minutes per side felt like it might be a bit long for my thin patties—check doneness!
No beans chili on a burger sounds kinda blasphemy lol 😅 But I tried it—honestly not bad. On timing: mine cooked faster too, so I’d do like 3-4 min a side and check. Also I didn’t use enough bacon grease and it stuck a little.
I totally get what you mean—no beans changes the whole bite. Still, the chili sauce flavor is really good on a burger. And yeah, I’d definitely keep an eye on thin patties; 5 min a side was perfect for mine but not for everyone.
My family loved these. I used 2% cheddar instead of yellow/white slices because that’s what I had, and it still melted fine. Bacon grease definitely makes a difference.
So glad your family loved them! And yes—bacon grease really levels up the flavor. I’m also always swapping cheeses based on what’s in the fridge and it still works out.
Too much work for a burger, I just grill mine and slap on some cheese, not need all this fuss.
Nah man, who needs all this stuff? Just grill the patty and put cheese on it, no need for extra steps!
I get what you’re saying! Sometimes simple is just better. But I gotta say, these chili burgers sound pretty delicious. Maybe it’s worth a try?
Not gonna lie… “8 slices lettuce” and “8 slices Tomatoes” made me laugh. Like who measures lettuce slices? 😅 Still, Hormel chili no beans on a burger is a comfort food win.
Yummm, I love how cheesy these burgers are. Will make again!
I followed it mostly, but medium heat for 5 minutes each side felt a touch long for my thin patties. Next time I’ll watch more closely. Flavor still great though.
Honestly, I didn’t have bacon grease so I used olive oil… and it just wasn’t the same. It came out kind of greasy in a bad way, and the buns got soggy.
Totally get it—bacon grease has that flavor + fat balance. Olive oil can work, but it won’t crisp the way bacon fat does, so yeah, soggy buns makes sense. Next time maybe toast the buns and use less oil in the pan.
I didn’t have Kaiser buns so I used what I had—hamburger rolls. Still good, but the assembly gets messy if the buns are too soft.
Idk maybe my chili was too runny? It leaked out everywhere and made a mess. Flavor was good though, and the onion/lettuce combo saved it from being too heavy.
I tried something like this once and the burgers turned out smoky but kinda greasy. Using bacon grease for frying is tasty though—maybe just use less? Also 5 minutes per side feels a little short depending on thickness.
Made these for a party, and everyone asked for seconds! Total hit! 🌟
Why not just put the cheese on after cooking and skip the lid thing? Also liquid smoke seems strong—4 teaspoons is a lot for 1 lb meat in my opinion. Could taste like barbecue lighter fluid.
This is basically a chili cheeseburger, nothing fancy. Still, sometimes “nothing fancy” is the best. I’d make again.
Honestly love this. “Nothing fancy” hits when you want big flavor fast. The combo of chili + melted cheese on a burger is perfect.
Wasn’t sure about the bacon grease pero wow, it adds a nice touch.
Pretty solid weeknight idea. Using a can of chili saves time, and the cheese melting under the lid actually works great. I did find 4 teaspoons liquid smoke seemed like a lot though—tasted a bit intense.
idk about adding liquid smoke to burger meat… like that seems fake smokey? But my kids loved it so whatever lol.
Five minutes per side made mine well-done. I’m not mad, just not what I wanted. Maybe my skillet was hotter. The chili + cheese is where it shines.
Tried this tonight—so good. The liquid smoke really takes it to that “backyard cookout” vibe. Cheese melted perfectly with the lid.
Yes!! The liquid smoke is the secret. I did the lid melt too and it worked way better than just letting it sit uncovered.
The onions and tomatoes were fresh and crunchy, which balanced the chili. But the instructions are kinda unclear on whether to add salt to the patties—there’s salt/pepper in ingredients but not in steps. I added it anyway and it helped.
Yeah I noticed that too—ingredients say salt/pepper to taste but the steps never really say when. I usually salt the patties before they hit the pan, because otherwise it can taste a little flat.
I didn’t add salt in my batch and it came out fine 🤷♂️ The liquid smoke + chili has plenty going on. Maybe just depends on how salty your Hormel chili is.
Pretty good, but I think it needed more seasoning. Maybe try adding garlic?
Why do people put chili on burgers? Just eat them separately!
Easy and delicious! I used turkey instead of beef, turned out great.
Pretty solid and easy. I used a bit less smoke (didn’t want it overpowering) and it still came out great. Kids liked it a lot.
I followed it exactly and the cheese melted nicely under the lid. The chili part is convenient. Only thing: my buns got a little soggy, so I’d recommend warming the buns briefly or using less chili.
Can someone explain if hickory smoke is the same as liquid smoke? I’m confused!
The step with both white and yellow cheese is genius. That melt + chili combo is perfect. My only issue was the chili got a bit messy on the buns.
I tried it, but my patties shrank and got kinda dry. Maybe my heat was too high? Also, 5 minutes each side wasn’t enough for my pan.
Yeah, I think your heat might’ve been a bit too high. With bacon grease, those patties can brown fast and then dry out—medium should stay gentle. I usually do closer to 6–7 min/side (depending on thickness) and try not to press them.
5 min each side sounds short for 1 lb into 4 patties 😅 If they shrank, they were probably getting cooked hard/fast. Next time, make them a little thicker and give yourself time—like check temp and/or cut one open. Also, lid on helps for melting but not for keeping moisture if it’s cooking too aggressively.
Why both white and yellow cheese? I used only cheddar and it was fine. Still a fun combo with the Hormel chili.
The instructions are pretty clear, and I like that you drain excess liquid if needed. My only issue: my patties shrank a little even though I made them “good-sized.” Still tasty.
Glad it was tasty! Patties shrinking makes sense—5 min per side on medium can tighten up the beef and the chili moisture doesn’t help. Next time try making them a bit thicker and press them *lightly* (don’t compact too much).
This is basically chili cheeseburgers and I love that. The Hormel chili shortcut is my kind of cooking. 10/10 for weeknights.
Yes! Chili cheeseburgers are the best kind of “cheat.” I do the same Hormel shortcut when I’m starving on a weeknight 😄
I mean… it is kind of chili cheeseburgers 😂 But 4 teaspoons liquid smoke sounds like a lot? Might overpower everything if you’re not careful. Still, looks tasty.
Bacon grease? I mean… okay. I followed it but I think I should’ve drained the pan more aggressively—my buns got a little soggy. Flavor was good though, just needs tweaks.
Totally agree on draining more—those buns can go soggy fast if there’s extra grease or chili juices hanging around. Maybe blot the bun bottoms a bit before assembling?
The directions are pretty clear, but “8 pieces lettuce” and “8 slices tomatoes” feels kinda vague. Like, how big are the pieces? I winged it lol.
The concept is great, but my chili was kinda salty already, so next time I’ll go easy on the salt/pepper. Also onions should be thinner for me.
I tried this tonight—super solid comfort food. The liquid smoke in the patties is a great idea, and that chili + double cheese combo is dangerous (in a good way).
I don’t get why you need bacon grease if you’re already cooking a burger. Like… just use butter? Still tasted fine though.
Honestly I only use bacon grease cuz it’s thicker than butter and helps brown faster. Also the instructions say bacon grease “for frying,” not for the chili part, so I think it’s just for the burgers. Probably still fine with butter, but meh… bacon grease wins.
I get what you mean, but bacon grease is mostly for the flavor and that little crispy edge. Butter works, but bacon grease is just a different vibe. Glad it still tasted fine though!
I’m skeptical about 4 teaspoons of liquid smoke… that seems like a lot. Mine was a little too smoky for me, but otherwise the chili-cheese combo works.
Pretty tasty, but I felt like 4 teaspoons of liquid smoke is maybe a lot. Next time I’ll start with 2 and see. Otherwise followed it and it came out great.
Totally agree—liquid smoke can get overpowering fast. Glad it still worked for you though! I always start small and build up.
4 teaspoons sounds like a lot for real. I’d start with like half that. Nice that you said it came out great—maybe the chili helped balance it.
Why 4 teaspoons liquid smoke?? That seems like way too much. Mine turned out smokey like BBQ sauce in a bad way.
Not gonna lie, I thought liquid smoke was a gimmick. But my family ate three each, so okay??? The flavor is legit. I’m adding this to the rotation.
Not gonna lie, 4 teaspoons liquid smoke sounds like a lot… but the flavor is actually nice. I’d maybe do a little less next time. Still solid!
This was messy but delicious. I drained the pan like the instructions say, and it helped a lot. If you skip draining, you’ll have a soggy situation.
Wow—liquid smoke in the burger is such a move. I made this and it tasted like a backyard cookout. The cheese melt with the lid step is key!
My family loved these. I used cheddar instead of the yellow/white slices and it was still awesome. The bun gets messy in the best way.
Not gonna lie, I was skeptical about mixing chili right on the burger like that. But the flavors actually work—sweet Vidalia onion + chili is a nice touch.