Chili con Carne and Chili Nachos

Name: Chili con Carne and Chili Nachos
Total time: 2400 s
Yield: Serves 4 servings
Ingredients: 7 oz ground beef (200 grams); 3 tablespoons oil (40 ml); 3 cloves garlic; 1/2 onion; 1/2 stalk celery; 1/2 bell pepper; 1/2 can whole canned beans; 1 jalapeño pepper; as needed Paprika powder,; 7 oz chorizo (200 grams); as needed Salt,; as needed Black pepper,; 3/4 cup tomato purée (200 ml); 3 tomatoes; 2 tablespoons sugar; 1/2 tablespoon ground cumin; 1/2 tablespoon dried oregano; 1/2 tablespoon cayenne pepper; 1 tablespoon Worcestershire sauce; 10 store-bought corn tortillas; 7 oz Manchego cheese (200 grams); as needed Chili Sauce (from above),; 1/3 cup guacamole (50 grams); 1/3 cup sour cream (50 grams); 1/3 cup pico de gallo (50 grams); 1 jalapeño pepper; 2 green onions with tops

Cyyn AG @cook_4810084

Culiacán Sinaloa, México

Chili con Carne and Chili Nachos

Cyyn AG @cook_4810084

Culiacán Sinaloa, México

Saved

Ingredients

40 minutes

Serves 4 servings

7 ozground beef (200 grams)
3 tablespoonsoil (40 ml)
3 clovesgarlic
1/2onion
1/2 stalkcelery
1/2bell pepper
1/2 canwhole canned beans
1jalapeño pepper
as neededPaprika powder,
7 ozchorizo (200 grams)
as neededSalt,
as neededBlack pepper,
3/4 cuptomato purée (200 ml)
3tomatoes
2 tablespoonssugar
1/2 tablespoonground cumin
1/2 tablespoondried oregano
1/2 tablespooncayenne pepper
1 tablespoonWorcestershire sauce
For the chili nachos:
10store-bought corn tortillas
7 ozManchego cheese (200 grams)
as neededChili Sauce (from above),
1/3 cupguacamole (50 grams)
1/3 cupsour cream (50 grams)
1/3 cuppico de gallo (50 grams)
1jalapeño pepper
2green onions with tops

Saved

Steps

40 minutes

1

Heat the oil in a pot. Finely chop the garlic and onion, then sauté until fragrant.
2

Add the chorizo and cook until browned, then add the ground beef.
3

Add the celery, bell pepper, jalapeño, and peeled tomatoes, all finely chopped.
4

Stir in the Worcestershire sauce, spices, and herbs.
5

Add the sugar to reduce acidity, then season with salt and pepper.
6

Add the beans and simmer for 30 minutes. Taste and adjust seasoning, then remove from heat.
7

For the nachos:
8

Cut the tortillas into triangles and deep-fry them. As soon as they come out of the oil, sprinkle with salt and set aside.
9

Arrange the nachos on a large plate. Top with chili sauce and then with shredded cheese. Broil until the cheese is melted.
10

Top the nachos with a little sour cream, guacamole, and pico de gallo, arranging them in the colors of the flag.
11

Add a few slices of jalapeño and rings of green onion tops. Enjoy!