Spicy Chili Nachos

Nachos are more than just a snack; they have become a cultural phenomenon, transcending borders and uniting people over their shared love for crunchy chips piled high with toppings. Originating in Mexico, nachos have evolved into a versatile dish that can be enjoyed as an appetizer, a main course, or even a late-night indulgence. Among the myriad of ways to enjoy this classic favorite, Sizzling Spicy Chili Nachos stand out, combining layers of savory chili, melted cheese, and crispy tortilla chips into a mouth-watering experience that tantalizes the taste buds.

Sizzling Spicy Chili Nachos are the ultimate crowd-pleaser, combining crunchy tortilla chips with layers of hearty chili and gooey cheese for a flavor-packed experience. Originating from Mexico, these versatile nachos can be customized with your favorite toppings, making them perfect for any gathering. Whether you're hosting game day or a casual dinner, this dish is all about bringing people together over delicious food. Discover the key ingredients and get ready to impress with this satisfying treat!

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Ingredients

For the Chili:

1 lb (450g) ground beef or turkey

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (14.5 oz) diced tomatoes (including juices)

1 small onion, finely chopped

3 cloves garlic, minced

1-2 jalapeños, diced (adjust for desired heat)

2 tbsp chili powder

1 tsp ground cumin

1 tsp smoked paprika

Salt and pepper to taste

1 cup beef or vegetable broth

For the Nachos:

1 large bag (12 oz) tortilla chips

2 cups shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 avocado, sliced

1 cup sour cream

1/2 cup fresh cilantro, chopped

1/4 cup pickled jalapeños (optional)

Lime wedges for serving

Instructions

Prepare the Chili:

- Heat a large skillet over medium heat. Add the ground beef or turkey, cooking until browned, about 5-7 minutes. Drain any excess fat and reheat the skillet.

- Add the finely chopped onion, minced garlic, and diced jalapeños to the skillet. Sauté for 3-4 minutes, or until the onion becomes translucent and fragrant.

- Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Cook for an additional minute to allow the spices to release their flavors.

- Stir in the drained kidney beans, black beans, diced tomatoes (with their juices), and broth. Bring the mixture to a simmer, reduce the heat to low, and let it cook for 15-20 minutes, stirring occasionally to prevent sticking.

Preheat the Oven:

- While the chili simmers, preheat your oven to 350°F (175°C).

Assemble the Nachos:

- On a large baking sheet, spread half of the tortilla chips in an even layer.

- Spoon half of the chili mixture over the chips, distributing it evenly. Sprinkle half of the shredded cheddar and Monterey Jack cheeses on top.

- Add the remaining tortilla chips, followed by the rest of the chili and the remaining cheeses.

Bake the Nachos:

- Place the assembled nachos in the preheated oven and bake for 10-15 minutes, or until the cheese is melted, bubbling, and golden.

Garnish the Nachos:

- After baking, remove the nachos from the oven. Top with slices of avocado, a generous dollop of sour cream, chopped cilantro, and pickled jalapeños if desired.

Serve:

- Serve the nachos immediately, garnished with lime wedges on the side for an extra zesty kick. Enjoy the combination of crunchy chips, spicy chili, and melty cheese in every delicious bite!

Prep Time: 15 mins | Total Time: 45 mins | Servings: 6-8