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Spicy Beef Nachos

Delicious spicy beef nachos with all the savory toppings you need for game day.
Course Snack
Cuisine TexMex
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 8 -10 large bowl servings
Author Chris

Ingredients

  • 4 tablespoons vegetable oil (covering the bottom of a large skillet)
  • 1.5-2 lbs ground beef
  • 1 large sweet onion (diced)
  • 4 cloves garlic (minced)
  • 4 cups diced tomatoes (canned, chili-style)
  • 2 tablespoons chili powder
  • 1 tablespoon chile pepper powder (chipotle or ancho chile pepper powder)
  • 2 teaspoons cumin
  • 2 teaspoons crushed red pepper
  • 2 cups of water
  • 2 15- ounce cans of red or black kidney beans (drained)
  • kosher salt and pepper to taste
  • 1 bag (10-13 ounces of sturdy nacho chips)

For toppings

  • sour cream
  • fresh shredded lettuce
  • fresh diced tomatoes
  • fresh cilantro (chopped)
  • jalapeno peppers (sliced)
  • shredded cheddar (colby-jack, or mexican cheese)

Instructions

The Chili

  1. In a large skillet, warm the vegetable oil over medium heat. Saute the onions in the oil for five minutes. Add the garlic and saute for five more minutes.
  2. Add the ground beef, chili powder, chile pepper powder, cumin, light kosher salt, and crushed red pepper and cook until beef is completely browned (5 to 10 minutes).

  3. Add the tomatoes and beans with 3 cups of water, mix well, and bring the chili to a slow boil. Turn the heat to low and continue braising the chili on low heat for 1 hour, stirring occasionally. If there is too much liquid, thicken it up by mixing in 2 tablespoons flour with 1 tablespoon corn starch, repeating as necessary. As it cooks, check the seasoning and correct with salt and pepper.

The Nachos

  1. Fill a large bowl with some of the chips. Sprinkle a few handfuls of the cheese over the chips. Spoon 2 - 3 generous ladelfuls of the chili over the top of the chips and cheese. Put the cheese first so the hot chili can melt the cheese a bit. Top with some lettuce, a few pinches of cilantro, diced tomatoes, 8-10 jalapeno slices, a nice dollop of the sour cream, and anything else you think will work.
  2. Eat and enjoy, using the chips as spoons for all the chili goodness. Make sure you have a drink handy.