Chili Grilled Cheese
Recipe by Steven Weitzman, founder & head chef of Grilly CheesePublished 2026-10-26Updated 2026-10-26
Chili grilled cheese with thick beef-and-bean chili, sharp cheddar, and pickled jalapeño. A quick skillet sandwich with a simple reduction step for crisp bread.
Chili grilled cheese is a crisp skillet sandwich filled with thick chili and melted cheddar, turning a pantry staple into a hearty lunch. This version uses canned beef-and-bean chili and a little pickled jalapeño for a tangy finish. A quick reduction makes the filling easier to contain. Keep it warm, spread it thinly, and let the cheddar melt around it as the bread turns golden. Makes: 2 sandwiches. Time: 5 minutes prep, about 16 minutes cooking, and 1 minute resting, for about 22 minutes total. Timing assumes both sandwiches fit in the skillet; a second batch adds 8–10 minutes.
How to make Chili Grilled Cheese
Makes 2 sandwiches. Listed times are estimates; visual and temperature cues control doneness.
5 minCook
16 minRest
1 minTotal
22 minYield
2 sandwiches
Equipment
- 12-inch nonstick skillet or griddle
- Wooden spoon
- Wide spatula
- Small heatproof bowl
- Box grater
- Cutting board and knife
Ingredients
- •1 cup canned beef-and-bean chili
- •4 slices sturdy white sandwich bread, about 1/2 inch thick
- •2 tablespoons unsalted butter, softened
- •4 ounces sharp cheddar, freshly grated, about 1 cup
- •1 tablespoon finely chopped pickled jalapeño, drained and patted dry
Instructions
- 1
Reduce the chili until thick
Put the chili in a 12-inch nonstick skillet over medium heat. Bring to a gentle simmer and cook for 4–6 minutes, stirring often, until hot throughout and reduced to about 2/3 cup. A spoon dragged through it should leave a trail that stays open briefly. If it is already very thick, warm it through and measure out 2/3 cup rather than cooking it dry. Transfer to a heatproof bowl and wipe the skillet clean.
- 2
Layer chili between cheddar
Spread the butter evenly over one side of all four bread slices. Place two slices buttered-side down on a board and divide half the cheddar between them. Spoon 1/3 cup warm reduced chili onto each, leaving a 1/2-inch border. Divide the drained chopped jalapeño over the chili, then add the remaining cheddar. Close with the remaining bread, buttered-side out.
- 3
Grill and rest before cutting
Heat the clean skillet over medium-low heat. Add both sandwiches if they fit without crowding. Cook for 4–5 minutes per side, turning carefully with a wide spatula, until both sides are golden, the cheddar has melted, and the filling is hot throughout. Press only lightly after turning. Lower the heat if the bread colors before the cheese melts. Transfer to a board, rest for 1 minute, then cut and serve. If cooking one sandwich at a time, add 8–10 minutes for the second batch.
Variation
- Milder filling: Omit the jalapeño and choose mild chili. - Cheese: Use the same weight of Monterey Jack or mild cheddar. - No-bean chili: Use the same starting amount and reduce to the same thick consistency. - Bread: Standard-size sourdough or sturdy whole-wheat bread works at a similar thickness.
Questions and answers
Can I use canned chili in grilled cheese?
Yes. Warm it in a skillet and reduce loose liquid before assembling. Use about 1/3 cup thick chili per sandwich.
How do you keep chili grilled cheese from getting soggy?
Reduce the chili until a spoon leaves a visible trail, keep the filling inside the edges, and drain the jalapeño well. Put cheese above and below the chili.
What cheese goes best with chili grilled cheese?
Sharp cheddar gives a savory flavor that stands up to chili. Monterey Jack works if you prefer a milder melt.
Should chili be hot before putting it in a sandwich?
It should be hot throughout when you warm and reduce it, then still warm during assembly. Cold chili can leave the center cool even after the bread has browned.
Can I make chili grilled cheese vegetarian?
Use a canned vegetarian chili and cheddar made with vegetarian-friendly enzymes. Keep the same measured filling and reduction method.
Can I assemble chili grilled cheese ahead?
For the best crust, assemble just before grilling. You can grate the cheese and chop and drain the jalapeño ahead, storing them separately in the refrigerator.
Storage and reheating
Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.
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