CHILI NACHOS
Chili Nachos
Ingredients
Bag of Tortilla Chips
2 c Chili (recipe below)
1 ½ c Shredded Cheese of your choice
4 Heaping Tbsp Sour Cream
¼ c Jalapenos, sliced
¼ c Fresh Cilantro, chopped
⅓ c Lettuce, shredded
1 Avocado, sliced
Directions
Preheat the oven to 400°F
Add the nachos to a rimmed sheet pan covered with parchment paper.
Heat up the chili.
Once the chili is warm, spread randomly over the tortilla chips.
Add the shredded cheese and add into the oven and cook until the cheese is melted.
You can leave them on the sheet pan or slide them off onto a platter (they should slide easily if you used the parchment paper).
Top the nachos with the jalapenos, sliced avocado and shredded lettuce.
Add dollups of sour cream and garnish with cilantro.
I would recommend making the Chili in advance and freezing some of it and you will have lots of prepared meals for later.
Chili
Ingredients
1 Yellow Onion, diced
1 Red Pepper, diced
2 Celery Stalks, diced
2 Garlic Cloves, minced
½ c Chili Powder
½ c Ground Cumin
2 tbsp Cocoa Powder
1 ½ Tsp Coarse Kosher Salt
¾ Tsp Black Pepper
2 tbsp Extra Virgin OliveOil
2 lbs Ground Hamburger (85% lean) or Ground Turkey
2 - 10 oz cans Diced Tomatoes with Green Chile’s (mild or hot), I use mild.
28 oz can Tomato Sauce
29 oz can Light or Dark Kidney Beans (do not rinse)
Directions
Over medium heat in dutch oven add the olive oil and saute the onion, red pepper, celery, garlic, ½ tsp salt and ¼ tsp black pepper until translucent.
Add the ground meat, breaking it up as it cooks.
Once the meat is browned, add the diced tomatoes, tomato sauce, cumin, chili powder, cocoa powder, 1 tsp salt, ½ tsp black pepper and beans (do not drain the beans, add all of the can to the pot).
Bring to a boil and simmer for 2 hours on the stove top or transfer to your oven and cook on 200 degrees for 3-4 hours (be sure to use an oven safe dutch oven pot).
Or you can transfer to a slow cooker and cook for 4 hours on low or 2 hours on high.
