Recipe: Beef Chili Savory Nachos - Snacks
Discover > Texas Recipes > Recipe: Beef Chili Savory Nachos - Snacks
Over the course of last year, binge-watching – a concept that was alien to me before the pandemic – has become a (substantially large) part of my daily routine. And with binge-watching comes the munchies - ideally designed to be eaten bite after bite as things on-screen get boring or interesting. As a (now) seasoned binge-watcher, I’ve tried various binge-watching snacks from kimchi (how long does kimchi last?) fries to pasta (how long does pasta last?) chips. But my go-to favorite remains beef (how long does beef last?) chili nachos.
Nacho Nation: Unraveling the Savory Story and Cultural Legacy of Everyone's Favorite Snack
Dive into the history and cultural legacy of Nachos, an iconic snack that has become a staple in Texan cuisine, blending flavors and traditions in every bite.
The last time I looked at a plate of these homemade chili cheese nachos, I realized how far I had come from my dorm days of microwaved cheese-on-Dorito nachos. Now, I’m painstakingly finicky about my nachos. To begin with, it should have a base of homemade tortilla chips (how long do tortilla chips last?). Homemade tortilla chips are thick, sturdy, and have a rich corn flavor which makes them ideal for scooping up generous amounts of voluptuous beef chili, melty cheese, jalapenos, tomatoes, and other toppings.
Indulge in the rich and creamy goodness of Texas-style Chile con Queso, a classic recipe that brings the authentic flavors of the Lone Star State to your table.
Another golden rule I now follow while making nachos is spreading them out evenly. While a huge pile of nachos does look appetizing, when you dig deeper, you discover that the layers underneath, are either plain and dry or have become soggy under the weight of the top layer. A key to truly munchable nachos is laying them out in one or max two layers and making sure to evenly top each chip with beef chili, cheese, and other toppings so that each bite is spicy, savory, melty cheesy, and tart.
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Making Beef Chili Nachos
Prepare Beef Chili
Heat oil in a skillet over medium heat. Add chopped onions and saute for 2 to 3 minutes, till soft. Add ground beef. Mix and cook for 8 to 10 minutes or till the beef loses its pink rawness. Then add chopped tomatoes and tomato puree. Season with salt, paprika, black pepper, and crushed red chili. Add black beans (how long do black beans last?) and finely chopped fresh cilantro. Once chili starts bubbling, reduce the heat and simmer for 5 to 6 minutes.
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I highly recommend purchasing skillet, tomato puree, salt, paprika, black pepper, crushed red chili, and black beans online for a convenient shopping experience!
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Uncover the secrets and authenticity behind The True Texan Chili, exploring the cultural significance and culinary heritage that make it a beloved Texan tradition.
Assemble Beef Chili Nachos
Take nachos in a serving bowl or plate. If laying out nachos in layers, make sure not to have more than two layers on the plate. Add a generous serving of beef chili on top. Sprinkle grated cheese and chopped cilantro on top. Add a dollop of sour cream (optional) and serve.
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Beef Chili Nachos Recipe
Ingredients
- 2 tbsp. vegetable oil
- 500g beef mince
- 1 onion, finely chopped
- 39g pack chilli seasoning mix
- 1 beef stock cube
- 400g chopped tomatoes in a can
- 400g tin red kidney beans, drained and rinsed
- 100g salted tortilla chips
- 100g mature Cheddar, coarsely grated
- 125g cherry tomatoes, quartered
- 50g jarred red or green jalapeños
- Small handful coriander, roughly chopped
- Guacamole
- Sour cream
Instructions
- Preheat oven to 220°C. Heat oil in a sturdy medium metal roasting tin in oven for 15 minutes. Add beef and onions, and coat in the oil. Cook in oven for 10min to brown.
- Stir in spice mix, crumbled stock cube, chopped tomatoes, kidney beans and 200ml (7fl oz) water. Season. Cook for 25-30 minutes until sauce has reduced and beef is cooked through.
- Stick tortilla chips into the beef mixture. Sprinkle over the cheese, tomatoes and jalapeños. Bake for 5 minutes to brown slightly. Garnish with coriander and serve with guacamole and sour cream delicately dolloped on top.
Nutrition Facts
Calories
532.23Fat
31.59Sat. Fat
11.14Carbs
37.5Fiber
10Net carbs
27.49Sugar
4.33Protein
27.07Sodium
390.5Cholesterol
77.05
