This goes down a treat with a nice cold beer. Just serve up as a snack when you've got mates round, stick it in some bowls and let everyone tuck in. Easily adjusted to cater for more people too!
- 1 tbsp olive oil
- 500g minced beef
- 2 chopped onions
- 2 cloves chopped garlic
- 1 chopped red bell pepper
- 2 tbsp mild chilli powder
- 1 tbsp dried oregano
- 4 tsp ground cumin
- 4 tbsp tomato puree
- 500ml passata
- 2 tbsp of chopped jalapenos
- 300ml chicken stock
- 400g can of kidney beans
- lightly salted tortilla chips
- grated cheddar
- extra jalapenos
Heat the oil in a pan and brown the mince. Add the onions, pepper and garlic and soften.
Then add the chilli powder, oregano and cumin. Fry for a few more minutes and then add the passata, tomato puree and chopped jalapenos. Then tip in the chicken stock, bring it all together, simmer for 30 minutes.
Whilst that’s happening start prepping the nachos. Get yourself an ovenproof dish cover the bottom in tortilla chips, then a generous layer of grated cheddar and repeat with alternate layers till the dish is full. Scatter the extra jalapenos on top. Put the dish to one side for a minute and put the oven on about 160c.
After your chilli has been simmering for 30 minutes, drain and rinse the kidney beans and tip them into the pan and keep cooking.
Now put your chips in the oven. Keep half an eye on them. You want to make sure you melt the cheese and not burn the chips.
Your chilli and nachos should be done in 15 minutes.
Serve up with soured cream and guacamole. Wash it down with an ice cold Sol.