– Brown 1 pound of ground beef in a large skillet. Drain excess fat. – Add 1 onion (diced) and 2 cloves garlic (minced), cooking until softened (about 4-5 minutes).
– Stir in 1 can diced tomatoes, 1 can kidney beans (drained and rinsed), 1 tablespoon chili powder, 1 teaspoon cumin, and 1 teaspoon smoked paprika. – Add 1-2 cups beef broth to get the right consistency and simmer for 20-30 minutes until thickened.
Choose thick, restaurant-style tortilla chips to create a solid base for your nachos. Spread them out evenly on a large baking sheet or oven-safe platter, making sure they cover the entire surface.
Spoon your beef chili over the tortilla chips, ensuring that the chili is spread evenly across the chips. Make sure to use a generous amount, but don't overload it, as you want the chips to still be visible and crispy.
Top the chili-covered chips with 2 cups of shredded cheese, such as cheddar, Monterey Jack, or a mix of both. For extra gooeyness, you can add cream cheese to the chili before spreading it over the chips for added creaminess.
Preheat your oven to 375°F (190°C). Place the loaded nachos in the oven and bake for 10-15 minutes, or until the cheese is melted and bubbly. Keep an eye on them to prevent the chips from burning.
If you like your nachos with a bit more heat, drizzle sriracha sauce or hot sauce on top. For a smoky flavor, a little chipotle sauce or smoked paprika can complement the nachos well.
Enjoy your Loaded Beef Chili Nachos with All the Fixings! The combination of crispy tortilla chips, hearty beef chili, melted cheese, and fresh toppings creates a satisfying and flavorful dish. Let me know if you need more variations or serving ideas!
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