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Chili Cheese Stuffed Vidalia Onions
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5 from 1 vote

Chili Cheese Stuffed Vidalia Onions

Course: Main Course


  • 6 large vidalia onions
  • 1 pound ground chuck
  • 1 packet chili seasoning
  • 1 14.5oz can kidney beans, drained (or leave out if you don't like beans in your chili)
  • 1 14.5oz can diced tomatoes
  • 2 cups cheddar cheese
  • salt & pepper to taste


  • Preheat your oven to 325 degrees.
  • Peel off the outer skin from your Vidalia onions. Using a spoon, hollow out the centers of the onions - leaving 2 layers of onion on the outer end. Reserve the onions for a later use or saute them with the ground beef in the chili. Slice off the very bottom of the root end to make a flat surface so the onion can stand up.
  • In a pot, cook the ground chuck & reserved vidalia onion (if using). Add the chili seasoning pack, kidney beans, & diced tomatoes. Stir well & cook until warmed. Turn off the heat.
  • Season the hollowed out insides of the onions with salt & pepper. Press about 2 tablespoons of shredded cheddar cheese into the very bottoms of the hollowed onions. Spoon chili into the onions to the top. Cover with foil, bake for 90 minutes.
  • Remove from the oven, top each onion with a heap of shredded cheddar cheese. Bake,uncovered, for about 5 more minutes or until the cheese is melted.


You can also use your favorite chili recipe OR you could also use your favorite canned chili for this recipe.