Nacho-Topped Chili

Nacho Topped Chili

Happy November 1st y’all! Since I figure lots of you are up to your ears in Halloween candy, we’ll take a break from sweets and go savory today. And since we’re in the thick of football season, and my Baylor Bears are doing *extremely* well, game day food will be what’s on the menu!

beef chili, no beans

As an aside, if any of you are remotely familiar with Big 12 football, then you know how utterly amazing it is that Baylor is ranked in the top ten. Top ten, people!! Back when I was a student there, that was unfathomable. The football team was so terrible then. So I hope those young whipper-snapper freshman you see on every televised game yelling “HEIS-MAN! HEIS-MAN!” for the cameras are grateful for the opportunity. Back in my day, “Heisman” was a word not even the slightest bit in our vocabulary.

nacho-topped chili, before broiling

But anyways, let’s talk chili. Everyone loves a good chili, and this one was killer. But how about we take it even further over the top, and top it with nachos??!! Nachos! I figured that if you can put a chili sauce on top of loaded nachos, then why can’t you put nachos on top of chili?

nacho topped chili

Turns out, yes we can! Say it with me, Obama ’08 style – YES. WE. CAN!! Okay, maybe not, but trust me, this chili is so delectable, it deserves a few cheers.

nacho-topped chili

But you’re probably sitting there thinking, “That’s all well and good Julie, but the leftovers won’t work! The chips will go completely soggy.” Now, I don’t blame you one bit for thinking such a thing, because I thought such a thing after we finished eating. But we’re all wrong. The leftovers actually work beautifully. I know, it doesn’t make a lick of sense! But I’m telling you, you’ll love them. And you’ll feel very indignant to realize that your husband took most of them to work and only let you get in one little serving for yourself. Oh wait, that’s just me?

Nacho-Topped Chili

So yes, the chips do go soft. But it’s not a bad thing. They sort of act like a masa thickener; they meld into the chili and become part of it. It’s a little tough to explain, so you’ll just have to try it and see what I mean!

Nacho-Topped Chili

{One year ago: Apple Cider Cupcakes with Cinnamon Cream Cheese Frosting}

1 ¾ lbs. ground sirloin
2 tbs cumin
1 tbs ancho chile powder
2 tsp sweet paprika
2 tsp coriander
1 tsp Mexican oregano
½ tsp chipotle chile powder
¼ tsp cayenne
Kosher salt and black pepper
1 onion, chopped
1 jalapeno, minced
2 garlic cloves, minced
10 oz. beer (save last few glugs for yourself)
1 (28) oz. can fire-roasted crushed tomatoes
1 tbs Worcestershire sauce
1 tsp liquid smoke
Hot sauce to taste (I used Cholula)
8 oz. bag yellow corn chips (make sure they are thick and crunchy, not the really thin kind)
15 oz. can of refried beans, thinned with splash of water and warmed 30 seconds in microwave
8 oz. Monterey jack cheese, shredded
6 oz. pitted black olives, drained and chopped
Pickled jalapeno slices

Preheat a large cast-iron skillet over medium-high heat. Add a drizzle of oil, then add the beef, browning and breaking it up with a spoon. Cook until no traces of pink remain. Add the cumin, ancho chile powder, sweet paprika, coriander, Mexican oregano, chipotle powder, and cayenne. Add salt and pepper to taste and stir to combine. Add the onion and saute until softened and translucent, about 5 minutes. Add the jalapeno and garlic and saute another 2 minutes.
Add the beer and stir to deglaze the pan. Let the beer cook until it has almost evaporated. Lower the heat to medium. Now add the tomatoes, Worcestershire, liquid smoke, and hot sauce. Stir to combine everything. Let the chili come up to a good, bubbling simmer, then lower the heat to medium-low and let it simmer softly for about 30 minutes. Stir occasionally to keep it from scorching on the bottom of the pot. You may need to adjust the heat level as necessary.
When the chili is to your liking, consistency-wise, turn the heat to low. Taste for seasoning and adjust as necessary.
Now it’s time for the nacho topping. Preheat your broiler to high and set an oven rack on the second-highest rung, or whichever rung allows you to get the nacho topping closest to the heat source without smushing anything.
Now assemble the nacho topping. Smooth the chili out so the top of it is as even a surface as possible. Working quickly, spread the chips over the chili. Dollop the refried beans over the chips, spreading with a large spoon as needed. Sprinkle the cheese over the chips. Sprinkle the olive and pickled jalapenos over the cheese.
Slide the skillet into the oven and broil until the cheese is melted and the top edges of chips have started to brown.
Remove the skillet and serve immediately.
Note: you can of course garnish with sour cream if you want, I’m just not sour cream’s hugest fan, so I was quite happy to leave it off.

9 responses to “Nacho-Topped Chili

  1. I would say that I’m sorry for eating most of it, but I’m not sure that I am 🙂

  2. Matt, I appreciate your honesty.

    I can totally see how the leftovers would be delicious, not in a crunchy chip kind of way but still flavorful in their own right.
    I’m getting ideas. Not always a bad thing.

  3. Excellent chili recipe…I used it last night for an enchilada filling. Thanks 🙂

    • Texan New Yorker

      Thank you so much! I’m glad you enjoyed it. I had not thought about using this filling for enchiladas, but I can only imagine how delicious that was! Miss your blog, by the way… 🙂

  4. Pingback: Mrs. B’s 40th Birthday Blogger Round Up! | casa de la Cargill

  5. Pingback: Almond-Roasted Brussels Sprouts and Broccoli #SundaySupper | The Texan New Yorker

  6. Pingback: Game Day Grub Recipe Round-Up | The Texan New Yorker

Leave a Reply

Your email address will not be published. Required fields are marked *