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


  • 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


  • 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

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 1251kj
  • Fat Total 100g
  • Saturated Fat 44g
  • Protein 43g
  • Carbohydrate 46g
  • Sugar 10g
  • Sodium 1487mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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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

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Posted by Philippa WightmanReport
Been trying for days to post a congratulatory note on your 10,000 recipe win Neil. Fabulous recipes, thanks so much for sharing!
Posted by alkie!Report
I love nachos.
Definately gonna give these a try.
Posted by Huda Abu HamdiaReport
waaaaw .. this looks so yummmmy .. should try it very soon ..
thanks u for posting :-)