Recipe: CHILI BEEF NACHOS
Loaded nachos are the perfect food for a big night in. You've got a big pot of bubbling Texan chili con carne ladled over corn chips and scattered with cheese, sour cream, coriander and red onion. This particular chilli con carne is rich, thick, spicy and packed with flavour. It's great to feed a lot of people so invite your mates over for a beer, or two...
- 250 g Smoked bacon lardons
- 1 kg minced beef
- 1 large (or 2 small) onions
- 2 cloves of garlic
- 1 green chilli
- 1 tbsp dried oregano
- 1 tbsp chilli powder
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tsp ground cinnamon
- 1 tbsp salt
- 50g cornmeal
- 1 tbsp instant coffee
- 330 ml amber beer/ale
- 400 g tinned tomatoes
- 25 ml veg oil
- 6 individual bags of corn chips
- 200 g cheddar cheese, grated
- 1 bunch of fresh coriander
- 1 red onion
- 1 red chilli
BROWN THE MEAT
Dice the bacon into small lardons and fry in a large deep saucepan for a few minutes until it crisps up.
Spoon the bacon pieces out and store in a plate for now, leaving the bacon fat behind.
Add the minced beef and fry over a fierce heat, stirring regularly, until the meat browns all over.
Scoop the beef mince out and add to the bacon bowl.
ONION AND SPICES
Fry the diced onion in the same pan with a lid for 5-6 minutes until translucent, soft and sweet.
Dump in the garlic and chopped chili to cook for another minute.
Mix all the spices, the oregano, salt, cornmeal and coffee in a bowl with enough water to form a paste then add to the pan along with the softened onions and continue to fry for another minute.
WET BIT AND BUBBLE
Splash in half of the beer and use the liquid to deglaze the pan (scrub all the knarly, tasty bits from the bottom of the pan).
Tip the content of the tinned tomato tin into the pan, then refill it with water and add that too.
Splash in the remaining beer, return the meat to the pan and stir.
Simmer gently, with a lid on, for at least 3 hours.
Chop the coriander, dice the red onion and grate the cheddar cheese just before serving… keeping them all separate and in different small bowls.
Serve the chili in a big pot at the table surrounded with the side dishes of everything else you’ve prepare and the bags of corn chips for all your friends to help themselves.
Cut into the bags along their side, sprinkle over some cheese, then ladle in the hot chili. Finish with a scattering of diced red onion and coriander and serve immediately with ice cold beer.
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