Grilled Gameday Nachos
Servings: 8
Cost: $1.8
Ingredients
For the chili con carne:
- 3 tablespoons olive oil
- 1 large onion diced
- 1 red bell pepper diced
- 2 garlic cloves minced
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 lb lean ground beef
- 14.5 oz can diced tomatoes
- ½ teaspoon dried oregano
- 1 tablespoons tomato paste
- 14.5 oz can red kidney beans
- 1 small corner of chocolate about ½ inch square, chopped
For the nachos:
- 1 lb bag tortilla chips
- 2 cups chili con carne
- 3 cups shredded cheese I used a mix of cheddar and pepperjack
- 1 can diced green chilies drained
- 1 to mato diced
- 2 green onions diced
- ½ cup cilantro chopped
- sour cream or Greek yogurt
Instructions
For the chili con carne:
- Heat oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes. Add red bell pepper, garlic, chili powder, paprika, and cumin. Stir well and let cook an additional 5 minutes.
- Brown the meat in the same pan. Breaking it up into small pieces. Add tomatoes, oregano, and pinch of salt and pepper, tomato paste, and 1 tablespoon water and bring to a gentle boil. Put the lid on and reduce to a simmer for 20 minutes. Check occasionally and add water by the tablespoon as needed.
- Drain and rinse beans. Add to chili. Add chocolate and stir to combine. Simmer for an additional 10 minutes. Salt to taste.
For the nachos:
- Preheat grill to high heat.
- Put one layer of chips at the bottom of a large (9x13) aluminum pan. Top with 1 cup of chili con carne and ½ of the cheese. Add another layer of chips on top and top with the remaining chili con carne and cheese. Top with green chilies.
- Turn grill down to medium and cook 5 minutes, checking halfway through. Chips should be turning brown on the edges and cheese melted and bubbly.
- Carefully remove from grill sprinkle with tomatoes, green onions, cilantro, and sour cream. Enjoy.
