Cheesy Chili Nachos
Servings
6-8
Prep Time
15 minutes
Cook Time
35 minutes
Get ready for the ultimate game day snack with these Cheesy Chili Nachos!
Loaded with spicy sausage chili, three types of gooey cheeses, and all your favorite toppings, these nachos are sure to be a game-day hit. Assorted shapes and sizes of corn tortilla chips serve as the base for the flavor-packed chili and melted cheese. Customize with guacamole, pico de gallo, jalapeños, and sour cream for a nacho experience like no other. Whether you are hosting a watch party or just snacking while you watch the commercials and the halftime show, these Cheesy Chili Nachos are guaranteed to score big points with your crowd.
So, grab a fork, plate and pile of napkins and dig in!
Ingredients
- 1 tablespoon extra virgin olive oil
- 18 oz ground sausage meat 500g (I used Hot Fennel Pork Sausage)
- 1 onion, chopped
- 1 teaspoon oregano
- 1 teaspoon granulated garlic
- 1 teaspoon pepper
- 1 teaspoon granulated onion
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 2 garlic cloves, minced
- 14 oz crushed tomatoes (I use fire roasted tomatoes)
- 1 tablespoon tomato paste
- 15 oz can black beans, rinsed and drained
- 20 oz of assorted corn tortillas chips 550 g (choose sturdy, thicker chips, which can hold up to the weight of the toppings)
- 1 1/2 cups grated mozzarella cheese, divided
- 1 1/2 cups grated orange cheddar cheese, divided
- 1 1/2 cups grated Gouda cheese, divided
- Guacamole
- Pico de Gallo
- Sliced jalapenos (fresh or pickled)
- Lime wedges
- Sour cream
- Hot sauce
-
ProBond Titum Nonstick 12.5in Skillet
-
OvenBond Medium Sheet Pan
-
Thomas Keller Insignia 12.5in Universal Lid
Extra Toppings
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Directions
- Remove casings from the sausages and break up the meat.
- Make the chili: Heat the oil in a 12.5” nonstick skillet over medium-high heat. Add the sausage meat and cook for 4 minutes, stirring occasionally and using a wooden spoon to break the meat into smaller pieces. Add the onion and cook, stirring occasionally, for 4 minutes or until softened. Drain any excess fat/liquid, then add the spices and garlic, stir to combine, and cook for 1 to 2 minutes. Add crushed tomatoes, tomato paste, and half the black beans and cook uncovered for 10 to 15 minutes until the mixture has thickened.
- Preheat the oven to 400°F.
- While the chili thickens, prepare the nacho tray:
- Arrange half the tortilla chips on a sheet pan. Sprinkle with 1/2 cup of each of the three cheeses then top with remaining tortilla chips. Bake for 10 minutes or until the cheese has melted and the chips are crispy.
- While the tortilla chips are in the oven:
- Sprinkle the remaining 1 cup of each of the three cheeses on the chili mixture. Cover and cook until the cheese has melted, and it is slightly bubbling. 8 to 10 minutes.
- Pour the chili-cheese mixture over the tortilla chips, then top with jalapeños, dollops of guacamole and pico de gallo.
- Serve with lime wedges, sour cream, hot sauce, plus more guacamole, pico de gallo, and tortillas chips.
- Grab a fork, plate, a stack of napkins and dig in!
