Nacho Topped Chili Pot

Name: Nacho Topped Chili Pot
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 6
Cuisine: American
Ingredients: 473 milliliters beef stock; 340 grams beer (recommended: Negra Modela); 6 servings Freshly ground black pepper; 1 Fresno red chile; 2 Tbsps chile powder (recommended: Gebhardts); 1 Tbsp coriander, a palmful; 1 bag good quality corn tortilla chips (recommended: Xochitl); 1 Tbsp cumin, a palmful; 4 cloves garlic, finely chopped; 907 grams ground sirloin; 2 larges jalapeno peppers; 2 Tbsps extra-virgin olive oil; 1 large onion, finely chopped; 1 small can or jar pickled jalapenos; 4 poblano peppers; 454 grams vegetarian spicy refried beans; 1 Tbsp smoked sweet paprika; 59 milliliters tomato paste; 473 milliliters shredded soft Mexican melting cheese or Monterey Jack or yellow cheddar cheese or combo of any of the above

Nacho Topped Chili Pot might be a good recipe to expand your main course recipe box. One portion of this dish contains about 40g of protein, 41g of fat, and a total of 768 calories. This recipe covers 38% of your daily requirements of vitamins and minerals. This recipe serves 6. It can be enjoyed any time, but it is especially good for The Super Bowl. It is a pricey recipe for fans of American food. It is a good option if you're following a gluten free and dairy free diet. If you have corn tortilla chips, beer, garlic, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 55 minutes.

Instructions

Watch how to make this recipe.

Char the poblano peppers and 2 large jalapenos over an open flame on stovetop or under a hot broiler with oven door left slightly ajar for steam to escape.

Ingredients you will need

Poblano Pepper

Jalapeno Pepper

Equipment you will use

Oven

Place the charred peppers in a bowl and cover with plastic wrap until cool enough to handle. Peel the peppers and seed them. Chop and puree into coarse sauce in food processor.

Ingredients you will need

Peppers

Sauce

Wrap

Equipment you will use

Food Processor

Plastic Wrap

Bowl

Meanwhile, heat 2 turns of the pan extra-virgin olive oil over medium-high heat in a chili pot.

Ingredients you will need

Extra Virgin Olive Oil

Chili Pepper

Equipment you will use

Frying Pan

Pot

Add the meat and brown well.

Ingredients you will need

Meat

Add the onions, garlic, salt, pepper, cumin, coriander, paprika, and chile powder. Cook to soften onions a few minutes then stir in tomato paste. After 1 minute, add the beer and cook off another minute or two, stir in the stock and heat through. Stir the peppers into the chili and simmer a few minutes for the flavors to combine. Cool completely and store for make-ahead meal.

Ingredients you will need

Chili Powder

Tomato Paste

Coriander

Paprika

Peppers

Garlic

Onion

Pepper

Chili Pepper

Cumin

Stock

Beer

Salt

Place in a covered pot over moderate heat until heated through, stirring occasionally. Meanwhile, thin the refried beans with a splash of water and heat in a small pan over medium heat. Turn on the broiler and place the rack in the middle of the oven. When the chili is hot, uncover and top with tortillas. Dot the tortillas with beans and cover the entire layer of tortillas with cheese, place under the broiler until lightly browned and cheese has melted. Thinly slice fresh Fresno pepper.

Ingredients you will need

Chili Pepper

Refried Beans

Tortilla

Cheese

Beans

Water

Equipment you will use

Oven

Frying Pan

Pot

Garnish Nacho Chili with sliced fresh Fresno pepper and drained pickled jalapeno peppers.

Ingredients you will need

Jalapeno Pepper

Chili Pepper

Equipment

Ingredients

Servings:

473milliliters

beef stock 340grams

Freshly ground black pepper 1

Fresno red chile 2Tbsps

chile powder (recommended: Gebhardt's)1Tbsp

coriander, a palmful 1bag

good quality corn tortilla chips (recommended: Xochitl)1Tbsp

cumin, a palmful 4cloves

garlic, finely chopped 907grams

ground sirloin 2larges

jalapeno peppers 2Tbsps

extra-virgin olive oil 1large

onion, finely chopped 1small can

or jar pickled jalapenos 4

poblano peppers 454grams

vegetarian spicy refried beans 1Tbsp

smoked sweet paprika 59milliliters

tomato paste 473milliliters

shredded soft Mexican melting cheese or Monterey Jack or yellow cheddar cheese or combo of any of the above

Recommended wine: Cava, Grenache, Shiraz

Chili can be paired with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Sangre de Toro Cava with a 4.6 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.

Sangre de Toro Cava

Pale yellow with fine and persistent perlage. Intense. Floral and fresh fruit aromas in perfect harmony with citrus and aniseed notes. Creamy bubbles, luscious and fresh.Lovely as an aperitif or paired with fish and seafood.