Recipe: CHILI BEEF NACHOS

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...

Ingredients

Chili

  • 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

To Serve

  • 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

Step 1

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

Step 2

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

Step 3

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.

Side Bits

Step 4

SIDE BITS

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

Step 5

SERVE

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. Serves 6

Comments

martine94

Making these rn, they are currently simmering on the stove. I'm not a big fan of either onion or tomatoes, texture-wise, so I blended the mixture up before I added the meat back in so the flavours are still there but not the chunks. I've tasted a little of it, to see if the flavour was okay, and it was really good! Still a couple hours until I can eat it though :(

robinjones0510

It says to use a tablespoon of salt, is that right? It comes out VERY salty and i wonder if its a typo or something?

strawbs

Cheese topped nachos with chilli (added kidney beans and sweet corn because I really like 'em), guacamole, salsa, creme fraiche.

tinarrrgh13

Corn chips, salsa, beans, avocado, sour cream and mozzarella.

mardagiantb3ar

Making this right now! But we added beans like rookies ahaha. Wish us luck!

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