Whataburger Chili Cheese Burger Recipe

Have you ever had a chili cheeseburger so good, it made you say, “Whoa”? Well, get ready. This one is big. It’s messy. And it’s super, super yummy. We’re talking soft buns, juicy patties, cheesy chili, and-wait for it-crunchy corn chips on top. Yep. No onions. No beans. Just all the fun stuff packed into one big, tasty bite.

This Whataburger Chili Cheese Burger Recipe is kind of like a dream. You know the kind-when you’re little, and you find out what a burger really is for the first time? That wow moment. That “can I have more?” moment. That’s the one. It’s like that. Every. Single. Time.

So today, we’re making it together! We’ll cook up some chili, make the patties (you can use beef or chicken), mix a tasty sauce, and build something really cool. Let’s go!

What Does Whataburger Chili Cheese Burger Taste Like?

It tastes so good. Like, really, really good. The burger is big and hot, and when you bite it, the chili is warm and a little spicy. It makes your mouth happy. The cheese is soft and melty. It hugs the meat like a warm blanket. Yummy!

The meat is juicy and full of flavor. It’s not plain-it tastes like it was cooked just for you. Then there are the corn chips on top. Oh man, they are super crunchy. Crunch, crunch, crunch! It’s fun to eat and makes every bite extra tasty.

All together, it’s a little messy, a little spicy, and a whole lot of fun. You’ll smile after every bite. Maybe even lick your fingers. It’s that good!

Ingredients Required for Whataburger Chili Cheese Burger Recipe

Here’s the list of Ingredients you’ll need to make this Whataburger Chili Cheese Burger

For the Hot Dog-Style Chili:

• 1 lb ground beef (any type; save the good cuts for patties)
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp chipotle chili powder (or regular)
• 8 oz can of tomato sauce
• 2 tbsp ketchup (or chili sauce as a sub)
• 1 tsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tbsp minced chipotle peppers in adobo
• ½ cup beef stock
• Salt & pepper to taste

For the Burger Patties:

• ½ lb boneless short rib
• ½ lb filet (or your preferred meat blend)
• Salt & pepper
• Oil, for cooking

For the Sauce:

• ¼ cup mayonnaise
• 1 tbsp chopped dill pickle
• 1 tbsp ketchup or chili sauce
• ½ tsp yellow mustard
• Dash of sriracha
• Salt & pepper to taste

For the Crunch:

• 1 cup corn chips (Fritos or similar), lightly crushed

Assembly:

• 2 soft burger buns
• 2 slices of American or cheddar cheese

Kitchen Utensil You’ll Need

1. Cast iron skillet or grill pan
2. Frying pan or small pot (for chili)
3. Food processor or meat grinder (optional, but awesome)
4. Mixing bowls
5. Spatula or burger press
6. Knife & cutting board
7. Paper towels (lots)
8. Tongs or slotted spoon

Prep Time: 30 minutes
Cook Time: 30 minutes

How to Make Whataburger Chili Cheese Burger

Simply follow the steps given below to make your Whataburger Chili Cheese Burger at home

1. Make the Chili
In a skillet with a splash of oil, brown 1 lb ground beef until fully cooked and starting to crisp.
Add all chili ingredients: onion powder, garlic powder, chili powder, tomato sauce, ketchup, mustard, Worcestershire, chipotles, and beef stock.
Stir to combine and simmer until thick-about 10–15 minutes. Add salt and pepper to taste. Set aside.

2. Grind Your Beef (or Chicken)
Using a meat grinder or food processor, grind your short rib and filet (or chicken if you’re going poultry style).
Alternate chunks as you grind for even distribution.
Form into two loose 4 oz patties-don’t overpack. Keep them loose for maximum juiciness.

3. Mix the Sauce
In a small bowl, combine mayo, pickles, ketchup, mustard, sriracha, salt, and pepper.
Stir until creamy. Set aside-you’ll want this on everything.

4. Cook the Patties
Heat a cast iron skillet over medium-high with a light coating of oil.
Place the patties and press gently. Cook 3–4 minutes per side until you get a beautiful crust.
Add cheese during the last minute of cooking so it melts perfectly. Toast the buns cut-side down in the same pan.

5. Assemble Like a Legend
Slather both bun halves with burger sauce, Place patty, Spoon a generous amount of chili over the top, Add patty, Top with crushed corn chips for salty crunch, Cap it with the bun and give it a loving (but firm) press.

Some Tasty Ways To Customize and Serve This Whataburger Chili Cheese Burger

1. With a Mountain of Garlic-Parmesan Fries
Trust us-this burger deserves more than basic fries. Toss hand-cut potatoes in garlic butter, shower them in parmesan, and get ready to mop up the chili and sauce with every crispy bite. It’s messy, indulgent, and absolutely worth the extra napkins.

2. Paired with a Thick Vanilla Malt
There’s something magical about a retro-style burger with a creamy, ice-cold malt. The heat of the chili + the chill of the malt = sweet, spicy heaven. We’ve done it. We’ve spilled it. We’d do it again.

3. With Pickled Jalapeños on Top
Add them right to the burger if you like heat-or on the side for the spice-shy. We’ve tried both, and let’s just say the tangy heat cuts the richness of the chili like a charm.

4. Alongside a Crisp Slaw
No, not creamy slop. We mean a bright, vinegar-based slaw with shredded cabbage, carrots, and a hint of lime. It balances the burger and adds a fresh, crunchy bite. And honestly, it makes us feel like we’re making responsible life choices.

5. Turn It Into a Chili Burger Taco
Sounds crazy? Not until you’ve done it. Slice the burger, stuff it in a soft tortilla, add a few corn chips, drizzle with sauce-and boom. Next-level tailgate food. We did this by accident once. Never looked back.

6. Topped With a Fried Egg
There was one brunch, one glorious, hungover Sunday… someone (we won’t name names) put a sunny-side-up egg on this chili cheeseburger. That runny yolk? Game changer. Messier? Yes. Better? Absolutely.

7. Dipped in Queso (No Judgment)
Look. We’re not saying you need more cheese-but if you have warm queso nearby, dipping a corner of this beast is dangerously addictive. Been there. Cheese everywhere. Zero regrets.

8. With an Ice-Cold IPA or Root Beer
If you’re of age, a hoppy IPA cuts through the richness and enhances the chili’s spice. If not, root beer’s nostalgic sweetness works just as well. Either way, that first sip with the first bite? You’ll remember it.

9. Deconstructed Over Nachos
Yep. One night we took the leftovers-crumbled patty, chili, cheese, corn chips, sauce-and built nachos. Baked it under the broiler, topped with sour cream. Honestly, it might be better than the burger itself (but don’t quote us).

10. Served Breakfast-Style on a Biscuit
Use the chili, sauce, and corn chips with a sausage or chicken patty on a buttery biscuit. One of us did this at 7:30 a.m. before a road trip. The car smelled like a dream. We almost turned around just to make another.

Some Tips on This Whataburger Chili Cheese Burger Recipe

1. Use fresh meat if you can!
Grinding your own beef or chicken makes your burger taste extra yummy. But store-bought ground meat works fine too!

2. Don’t squish the patties too much.
Keep them soft and loose when shaping. This makes the burgers juicy and tender-not hard like a hockey puck!

3. Cook the chili low and slow.
Let it bubble gently so it gets thick and tasty. Don’t rush it-good chili takes a little love and time.

4. No beans, no onions-on purpose!
This chili is all about flavor without chunky bits. Smooth and saucy is what we want here.

5. Taste the chili before serving.
Just a little taste! Maybe it needs a pinch more salt or a little extra spice. You’re the boss.

6. Use corn chips for fun crunch.
Skip the fried onions-grab a handful of corn chips instead. They’re salty, crunchy, and super easy.

7. Toast the buns. Always.
A warm, crispy bun holds the burger better and tastes so much better than a cold one.

8. Spread the sauce edge to edge.
Don’t just plop it in the middle. Spread it all over the bun so every bite is saucy and good.

9. Stack carefully-it’s a big burger!
Go slow when building. Patty, chili, corn chips, more patty. You don’t want it to fall over!

10. Keep napkins close-like, lots!
This burger is messy in the best way. That’s how you know it’s amazing. Grab some napkins and dig in!

How to Store and Reheat Whataburger Chili Cheese Burger

To store your Whataburger Chili Cheese Burger, wrap it tightly in foil or place it in an airtight container and refrigerate for up to 2 days. For best results, reheat in a 350°F (175°C) oven for 10–12 minutes. To keep the bun from getting soggy, store chili separately and reheat before assembling. Avoid microwaving-it softens the crisp textures.

Common Queries on This Whataburger Chili Cheese Burger Recipe

Here, we’ve got you covered with some common questions about the Whataburger Chili Cheese Burger that people often ask.

1. What is Whataburger chili made of?

From our kitchen tests, Whataburger-style chili is a beanless, onion-free, meaty chili with serious depth. It typically features ground beef, tomato sauce, chili powder, garlic, and a little sweetness from ketchup or chili sauce. We also love adding chipotle for smoky heat-it’s all about flavor, not filler.

2. How do you make a chili cheeseburger at home?

It’s easier than you think-and better than most diners! You start by making a rich, thick chili (ours simmers with spices, tomato, and chipotle), then stack it on a freshly grilled burger patty with melted cheese. Finish with a toasted bun, crispy toppings (we used corn chips!), and a killer sauce. Messy? Yes. Worth it? Absolutely.

3. What does the chili cheese burger have in it?

In our version, you’ve got:

Double ground beef patties (or chicken!)
Melty cheese
Smoky, spicy hot dog-style chili
Crunchy corn chips (instead of fried onions)
Creamy, tangy burger sauce
Toasted bun

It’s a tower of textures and bold, savory flavor in every bite.

4. Can I use chicken instead of beef for this burger?

Definitely-and we’ve done it. Ground chicken works great, especially when seasoned well and kept juicy. Just make sure it’s not too lean; a little fat helps it hold up under the chili and sauce.

5. Can I use canned chili instead of making it from scratch?

You can, but trust us: homemade chili makes all the difference. Ours takes just 20–25 minutes and uses pantry staples. Once you taste that fresh, spicy-sweet, chipotle-kissed chili…you’ll never go back.

6. Do I really need to grind my own beef?

No-but if you have a grinder or food processor, do it. Mixing short rib and filet gave us an ultra-juicy, flavorful patty that cooked like a dream. Store-bought ground beef will work fine, just look for something with a bit of fat (80/20 is great).

7. Why corn chips instead of crispy onions?

We’ve tried both-and corn chips surprised us in the best way. They add crunch and a salty punch without the hassle of frying. Plus, they soak up some chili without getting soggy. Try it once and you might never go back.

8. What’s in the burger sauce?

Our go-to burger sauce is mayo-based, with diced dill pickle, ketchup or chili sauce, a hint of mustard, a dash of sriracha, and salt & pepper. It’s creamy, tangy, with just a little heat-amazing on burgers, fries, sandwiches, you name it.

9. Can I prep any parts of this ahead of time?

Absolutely. The chili and sauce can be made up to 3 days in advance and stored in the fridge. You can also grind and form the patties a day before, just keep them wrapped and chilled.

10. What’s the best cheese to use?

We’ve tested American, cheddar, even pepper jack. American melts like a dream and gives that diner-style gooeyness, but sharp cheddar adds a nice tang. Pick your favorite, or do both!

This Whataburger-inspired Chili Cheese Burger is the kind of glorious mess that makes you close your eyes and hum with joy after each bite. The smoky chili, juicy beef, crunchy corn chips-it’s everything a burger should be.

So yes, make it. Then eat like there’s no tomorrow.

Feel free to share your experience with this recipe by trying it out. Don’t forget to drop a comment and provide your feedback on the blog for us to read.