Make the Best Chili Nachos In 4 Steps
A simple, homemade recipe for rich and hearty chili nachos, perfect for parties or a quick meal.
Ingredients
1 lb ground beef
1 tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
1 (15 oz) can of kidney or black beans, rinsed and drained
1 (15 oz) can of diced tomatoes, undrained
1 tbsp chili powder
1 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
1 large bag of tortilla chips
2 cups shredded cheddar or a Mexican cheese blend
Optional toppings: sliced jalapeños, sour cream, green onions, and fresh cilantro.
Instructions
Make the Chili: In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
Season the Chili: Stir the chili powder, cumin, salt, and black pepper into the skillet. Cook for 1 minute. Add the canned beans and diced tomatoes, then bring the mixture to a simmer. Reduce the heat to low and let it simmer, uncovered, for 10-15 minutes, allowing the flavors to meld and the chili to thicken slightly.
Assemble the Nachos: Preheat your oven to 375°F (190°C). Spread a single layer of tortilla chips on a large, oven-safe baking sheet. Spoon the warm chili evenly over the chips, followed by a generous sprinkle of shredded cheese and sliced jalapeños.
Bake and Serve: Place the baking sheet in the oven and bake for 5-7 minutes, or until the cheese is completely melted and bubbling. Carefully remove from the oven. Garnish with your favorite toppings like sour cream, green onions, or cilantro. For an extra treat, serve with a side of fresh guacamole! Serve immediately.
Notes
- Use a skillet large enough to contain the chili without overcrowding. For a spicier chili, add a pinch of cayenne pepper.