The key ingredients in nachos are: nacho chips, chilli con carne, cheese, soured cream. Some people choose to put quacamole on them too, but I'm not a fan of avacado so they won't be featured here.
Everyone has their own recipe for chilli, based around their tastes. It's such an easy dish to change. But I'm not going to cop out and tell you to use your favourite chilli (though you can if you like); I'm going to finally give up my own recipe for your delectation.
You will need:
For the chilli:
500g minced beef
1 large white onion
1 green pepper
3 or 4 bird eye chillis or similar strength (more if they're weaker, less if they're stronger, it's not rocket science)
1 small tin of kidney beans
1 small tin of sweetcorn
1 small tin of chopped tomatoes OR a couple handfuls of cherry or plum tomatoes
2 cloves garlic (crushed)
cayenne pepper
paprika
salt
tomato puree
For the nachos:
1 large bag nacho chips/tortilla chips. Plain are best but lightly salted or spicy if you can't get unflavoured ones. Stay away from strong flavours.
3 handfuls of grated mature cheddar
soured cream
If you bought fresh tomatoes, you'll need to peel them. Easiest way to do this is to boil a pot of water and place the tomatoes whole into it for a few seconds; then transer to ice cold water. The skin should come right off, and then you can chop them.
Turn the oven on to about 200.
Chop the onion roughly and fry it in a pot with a little oil and a tablespoon of cayenne pepper, the crushed garlic, 2 teaspoons of paprika, 1 teasOH GOD I CAN'T GO ON LIKE THIS. COME ON, YOU KNOW I DON'T DO MEASUREMENTS. Seriously, you should have enough cayenne pepper to coat the onions, half of that of paprika, half of that again of salt, and 2 crushed cloves of garlic. Fry it up until the onions are getting brown and then add the chopped chillis.
Keep stirring the mixture for about a minute, then dump in the chopped pepper and sweetcorn. Remember to drain the sweetcorn first! Stir until both are coated.
Mix a little salt into the mince to season it, then add it to the pot and stir until cooked through.
Add the (again, drained) kidney beans and the chopped tomatoes. You don't want TOO much juice but there should be some liquid in the pot.
Stir the mixture through, then add a squeeze or two of tomato puree. Stir, then let it all reduce down. Provided you didn't put any bean/corn liquid in, and not too much with the tomatoes, we're only looking a couple of minutes here. The puree will help thicken so if it's not reducing, add some more. Once it's nice and thick and not sloppy, remove from the heat.
Spread the nacho/tortilla chips on the bottom of an oven-proof dish. A lasagne dish is just about perfect for this. The "bed" of chips should be 2 or 3 layers deep, and evenly placed. You shouldn't see the bottom of the dish.
Spoon over some chilli, keeping an area around the edges dry (you'll want some crispy chips to pick up and dip). You should be close, if not at, the top of the dish now. Hot chilli is better to use than chilli that's had a chance to cool as it lowers the oven time needed; thus reducing the chance of burning the chips or cheese.
Spread the grated cheese over the top of the chilli, and don't be too careful! Melted cheese won't turn the chips soggy so feel free to coat some of the outer ones.
Place in the hot oven for about 5 or 10 minutes, or until the cheese has melted. Remove from the oven and either served in the hot dish or transfer to individual dishes for consumption.
Spoon a few dollops of soured cream over. Have some kitchen towels at the ready; these are not going to be tidy! And we wouldn't have them any other way....
You can vegetarianise this quite easily; instead of mince use refried beans, or the spicy bean salad from a few posts back. Mushrooms can go well too in this. Like I said, everyone has their own chilli recipe; so play around and experiement!
( Picture after the jump! )
