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Grilled Gameday Nachos

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
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.