Homestyle Nachos

1.

Heat olive oil in a heavy bottom casserole pot and cook onions stirring on low heat for 5 minutes until caramelised but not burnt

2.

Add celery and capsicum and continue to cook stirring for another 5 minutes to soften

3.

Add the paprika and garlic and stir well to release aromas

4.

Pierce the jalapenos with a knife point 3 or 4 times and add these to the pot

5.

Pour in the diced tomatoes and stir well to combine all ingredients

6.

Cover with a lid and simmer on low heat for 20 minutes

7.

In the meantime mix the two types of mince meat together combining well

8.

After 20 minutes puree the sauce mixture with an electric stick blender

9.

Now add the mince meat and stir well to incorporate the sauce and the meat adding stock in small portions as necessary

10.

Cover once again and simmer on low heat for 45 minutes stirring frequently so it does not catch

11.

Using the electric blender once again puree the mixture to a thick sauce texture

12.

Stir in the kidney beans and check seasoning adding salt if required

13.

Finish with a sprinkle of the cayenne pepper and extra jalapenos if you like it hot

14.

To build the nachos:

15.

Preheat your oven to 200C

16.

Place the corn chips in a layer on a large baking dish adding a few sprinkles of grated cheese.

17.

Toast the corn chips in the oven for 3 minutes

18.

Heap even ladles of the chili con carne all over the corn chips, you will still have some left over for another batch

19.

Sprinkle generous amounts of grated cheese over the chili con carne

20.

Place the dish back in the oven for 5 minutes

21.

Serve immediately with the sour cream and pureed avocado