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Homestyle Nachos

Recipe submitted by ngizee

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My ultimate snack food, perfect for when you need that bite that makes mouth go "zing". I make a big batch of the Chili Con Carne and freeze the leftover so whenever I crave these the hard work is already done. This recipe will make enough for 2 batches of Nachos

Serves 6

Ingredients

For the chili con carne:
500 g beef minced
500 g lamb minced
2 x tbsp olive oil
2 x red onions diced
2 x celery stalks diced
2 x red capsicums diced
2 x cloves garlic crushed
2 x tsp smoked sweet paprika
2 x jalapeno chilies whole
2 x 400 g tin diced tomatoes
250 ml chicken stock
salt to taste
1 x 400 g tin kidney beans rinsed and drained
Cayenne pepper (optional)
Extra jalapeno chilies for garnishing (optional)
For the nachos
1 x 200 g packet plain salted corn chips
250 g cheddar cheese grated
100 g sour cream
1 avocado pureed with a splash of lemon juice

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Method

Heat olive oil in a heavy bottom casserole pot and cook onions stirring on low heat for 5 minutes until caramelised but not burnt
Add celery and capsicum and continue to cook stirring for another 5 minutes to soften
Add the paprika and garlic and stir well to release aromas
Pierce the jalapenos with a knife point 3 or 4 times and add these to the pot
Pour in the diced tomatoes and stir well to combine all ingredients
Cover with a lid and simmer on low heat for 20 minutes
In the meantime mix the two types of mince meat together combining well
After 20 minutes puree the sauce mixture with an electric stick blender
Now add the mince meat and stir well to incorporate the sauce and the meat adding stock in small portions as necessary
Cover once again and simmer on low heat for 45 minutes stirring frequently so it does not catch
Using the electric blender once again puree the mixture to a thick sauce texture
Stir in the kidney beans and check seasoning adding salt if required
Finish with a sprinkle of the cayenne pepper and extra jalapenos if you like it hot
To build the nachos:
Preheat your oven to 200C
Place the corn chips in a layer on a large baking dish adding a few sprinkles of grated cheese.
Toast the corn chips in the oven for 3 minutes
Heap even ladles of the chili con carne all over the corn chips, you will still have some left over for another batch
Sprinkle generous amounts of grated cheese over the chili con carne
Place the dish back in the oven for 5 minutes
Serve immediately with the sour cream and pureed avocado

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Notes & Tips

If you cannot get fresh Jalapenos use regular chillies but check their heat before you add. The chili con carne also tastes great when made with turkey or chicken mince just reduce the simmering time to 20 minutes. Make a complete meal out of this recipe by adding a fresh leafy salad dressed with a simple vinegarette

Recipe Rating

Preparation Time: 15M

Cooking Time: 1H30M

What do you think?

Philippa April 2010

Been trying for days to post a congratulatory note on your 10,000 recipe win Neil. Fabulous recipes, thanks so much for sharing!

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Tim120 April 2010

I love nachos. Definately gonna give these a try. Thanks!

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Huda Abu Hamdia February 2010

waaaaw .. this looks so yummmmy .. should try it very soon .. thanks u for posting :-)

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