Loaded Chili Cheese Pizza: The Spicy Pie You’ll Crave Weekly

You want a pizza that slaps? This is it: Loaded Chili Cheese Pizza is the bold mashup your taste buds keep sneaking out at night to find.

Smoky chili, oozy cheese, crisp crust—every slice hits like a mic drop.

It’s game-day energy with dinner-party swagger. And the best part? You can pull this off in under an hour without acting like a sous-chef on TV.

What Makes This Recipe So Good

Big flavor, low fuss: We’re stacking a hearty chili base with melty cheese and crunch, no culinary degree required.

This pizza uses pantry-friendly ingredients and smart shortcuts so you get maximum payoff fast.

Texture play for the win: Crisp-edged dough, saucy chili, stretchy mozzarella, and a sprinkle of scallions and tortilla crunch. Every bite has contrast—aka zero boredom.

Customizable heat: Choose your spice level. Mild chili?

Great. Want it fiery? Add jalapeños and a pinch of cayenne.

You’re the boss.

Leftovers that slap: Chili and pizza both reheat beautifully. Together? Even better the next day, IMO.

Loaded Chili Cheese Pizza: The Spicy Pie You’ll Crave Weekly

Recipe by Wendy CarterCourse: Dinner

Servings

8

servings

Prep time

20

minutes

Cooking time

18

minutes

Calories

320

kcal

Ingredients

• Pizza dough: 1 pound (store-bought or homemade)

• Olive oil: 1 tablespoon

• Chili base:

• 1/2 pound ground beef or turkey (or plant-based crumble)

• 1/2 small onion finely diced

• 1 garlic clove minced

• 1/2 cup tomato sauce or crushed tomatoes

• 1/2 cup canned black beans drained and rinsed

• 1 teaspoon chili powder

• 1/2 teaspoon ground cumin

• 1/4 teaspoon smoked paprika

• salt and black pepper to taste

• Cheeses: 1 1/2 cups shredded mozzarella, 1/2 cup shredded sharp cheddar

• Fresh toppings: 1 jalapeño thinly sliced (optional), 2 scallions thinly sliced

• Crunch factor: 1/2 cup crushed tortilla chips or corn chips

• Drizzle: 1/4 cup sour cream or Mexican crema (thin with a little milk)

• Finishers: Fresh cilantro, lime wedges

• Optional boosts: Pickled red onions, hot sauce, corn kernels (1/4 cup)

Step-by-Step Instructions

• Preheat like you mean it. Heat your oven to 500ºF (260ºC) with a pizza stone or sheet pan inside. A hot surface equals crisp crust. No stone? Use an upside-down sheet pan.
• Make the chili base. In a skillet over medium-high heat, brown the meat with the onion and a pinch of salt, 4–5 minutes. Add garlic, cook 30 seconds. Stir in tomato sauce, beans, chili powder, cumin, smoked paprika, and pepper. Simmer 3–4 minutes until thick. Adjust salt. You want spoonable, not saucy soup.
• Prep the dough. On a lightly floured surface, stretch or roll the dough to a 12–14 inch round. Don’t overwork it. Transfer to parchment for easy launch.
• Oil and base layer. Brush the dough lightly with olive oil. Spread the chili base evenly, leaving a 1-inch border.
• Cheese it right. Sprinkle mozzarella first, then cheddar. Cheese locks in the chili and browns nicely on top.
• Heat boost (optional). Add jalapeño slices for a little fire. You can seed them to reduce heat. Add corn if using.
• Bake. Slide the parchment with the pizza onto the hot stone/pan. Bake 10–14 minutes until the crust is deeply golden and cheese is bubbly with brown spots.
• Finish with flair. Pull the pizza and rest 2 minutes. Top with crushed tortilla chips, scallions, and cilantro. Drizzle with thinned sour cream. Squeeze a little lime. Try not to cry happy tears.
• Slice and serve. Cut into 8 slices. Serve with extra hot sauce on the side if you’re “that person.”

Best Ways to Store

• Refrigerator: Cool completely, then store slices in an airtight container with parchment between layers for up to 4 days.
• Freezer: Wrap individual slices tightly in foil, then place in a zip-top bag.
  

  Freeze up to 2 months.

• Reheating: Oven or toaster oven at 400°F for 8–10 minutes. Skillet with a lid for 5–6 minutes also works. Avoid microwaving unless you like floppy sadness.

Health Benefits

• Protein power: Lean beef or turkey (or legumes) give you satisfying protein to keep you fuller longer.
• Fiber assist: Black beans add fiber for better digestion and stable energy.
• Calcium and bone support: Cheddar and mozzarella bring calcium for bones and teeth.
• Micronutrient bonus: Onions, jalapeños, and cilantro contribute antioxidants and vitamin C.
  

  Small things, big wins.

• Smart fats: Olive oil provides heart-friendly monounsaturated fats—just don’t drown the dough.

Nutrition Stats

Per slice (estimate, 1 of 8, using lean turkey, standard dough, beans, cheeses, and toppings):

• Calories: 340
• Protein: 18 g
• Carbs: 34 g
• Fat: 14 g
• Fiber: 3–4 g
• Sodium: 550–700 mg

Adjustments will change numbers quickly—more cheese adds fat and sodium, extra chips boost carbs and crunch. FYI, plant-based crumbles can be saltier; taste before adding extra salt.

Easy-to-Miss Errors

• Watery chili: If the chili isn’t thick, your crust goes soggy. Simmer until it clings to the spoon.
• Cold oven syndrome: A lukewarm oven means pale crust and regret.
  

  Preheat fully for at least 20 minutes.

• Too much sauce: More isn’t better. Use enough to cover, not to flood.
• Cheese on bottom: Putting cheese under the chili creates slip-and-slide toppings. Cheese belongs on top to seal.
• Skipping the rest: Cutting immediately can make the toppings slide off.
  

  Rest 2 minutes for best slice integrity.

Creative Alternatives

• Veggie-forward: Swap meat for extra beans and sautéed mushrooms for a meaty texture.
• White chili twist: Use shredded chicken, white beans, green chiles, and Monterey Jack. Top with avocado and lime crema.
• Tex-Mex Supreme: Add corn, pickled jalapeños, and a drizzle of chipotle mayo.
• Low-carb hack: Use a cauliflower crust and go heavier on beans for fiber to keep it satisfying.
• Breakfast mode: Crack 2–3 eggs on top in the last 5 minutes of baking. Brunch = solved.

FAQ

Can I use leftover chili?

Yes, and it’s fantastic.

Just make sure it’s thick. If it’s watery, simmer to reduce or stir in a spoon of tomato paste to tighten it up.

What dough works best?

High-hydration, store-bought dough is great. Let it sit at room temp for 30–45 minutes so it stretches easily and bakes crisp.

How spicy is this?

Base recipe is medium-mild.

Spice up with extra chili powder, jalapeños, or hot sauce, or go mild by skipping the jalapeños and using sweet paprika instead of smoked.

Can I make it gluten-free?

Use a gluten-free pizza crust and check that your tortilla chips and chili ingredients are certified gluten-free. Bake times are similar; watch for golden edges.

What cheese melts best?

Mozzarella for stretch, cheddar for punch. A 3:1 ratio gives that classic pull with enough flavor to stand up to the chili.

How do I avoid soggy leftovers?

Store slices on paper towels in an airtight container and reheat in a hot oven or skillet.

Heat revives the crust; microwaves don’t.

To Sum It Up

Loaded Chili Cheese Pizza is comfort food with swagger—bold chili, melty cheese, and a crisp crust that snaps just right.

It’s fast, customizable, and guaranteed to disappear faster than you planned. Prep it tonight, stash a slice for tomorrow, and pretend you’re sharing.

Or don’t. Your call.