How To Prepare Simple Chili Recipe For Nachos The Best

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Nachos are a delightful party staple, movie night companion, or a satisfying solo indulgence. But what truly elevates a pile of chips to legendary status? The chili! This hearty concoction of meat, beans, and spices is the heart and soul of any great nacho experience.

This recipe isn’t just about throwing ingredients in a pot. We’ll delve into the secrets of chili-making, from choosing the right ground beef to achieving the perfect balance of flavors.

Chili Cheese Nachos
Chili Cheese Nachos

Before we dive in, let’s address a crucial question: Beef or no beef?

Traditionally, chili features ground beef. However, vegetarians and vegans can rejoice! This recipe is easily adaptable with plant-based crumbles.

Ready to craft the ultimate chili for your next nacho adventure? Let’s get cooking!


(Makes a generous pot, perfect for sharing)

1 tablespoon olive oil

  • 1 pound ground beef (or vegetarian crumbles)
  • 1 medium yellow onion, diced
  • 2 green bell peppers, diced (optional, for a touch of sweetness)
  • 4 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (adjust to your spice preference)
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can pinto beans, drained and rinsed (feel free to adjust the bean combination to your liking)
  • 4 cups beef broth (or vegetable broth for a vegetarian option)
  • 1 cup water
  • Salt and freshly ground black pepper, to taste

  • Directions:

    1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef (or vegetarian crumbles) and cook until browned, breaking it up with a spoon as it cooks.
    2. Drain any excess fat from the pot. Add the diced onion and bell peppers (if using) and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute, until fragrant.
    3. Spice it up! Add the chili powder, smoked paprika, cumin, oregano, and cayenne pepper. Stir to coat the meat and vegetables and cook for another minute, allowing the spices to release their aroma.
    4. Pour in the crushed tomatoes, kidney beans, black beans, pinto beans, beef broth (or vegetable broth), and water. Season with salt and freshly ground black pepper to taste.
    5. Bring the chili to a boil, then reduce heat and simmer for at least 30 minutes. This allows the flavors to meld and the chili to thicken. Taste and adjust seasonings as needed. For a thicker chili, simmer for a longer time, uncovered.

    Here’s the fun part – customization!

    Feeling adventurous? Add a can of diced green chilies or chopped jalapeno for an extra kick.

  • Love smoky flavors? Stir in a teaspoon of chipotle powder or a few drops of liquid smoke.
  • For a touch of sweetness, add a tablespoon of brown sugar or a chopped poblano pepper.

  • Let your creativity flow and experiment to find your perfect chili flavor profile!

    Nutrition Facts:

    (Please note that these are approximate values and may vary depending on the specific ingredients you use.)

    Serving size: 1 cup

  • Calories: 350
  • Fat: 15g
  • Saturated Fat: 5g
  • Cholesterol: 40mg
  • Sodium: 700mg (watch your sodium intake and adjust accordingly)
  • Carbohydrates: 35g
  • Fiber: 10g
  • Sugar: 5g
  • Protein: 20g

  • Conclusion:

    With this recipe in your arsenal, you’ll be a chili-making champion in no time. Now go forth, assemble your nachos with your favorite toppings, and enjoy a delicious and satisfying meal!

    Frequently Asked Questions (FAQs):

    1. Can I use different types of beans?

    Absolutely! Feel free to experiment with different bean combinations. Black beans, kidney beans, and pinto beans are classic choices, but you can also try chickpeas, white beans, or a combination of your favorites.

    2. How can I make this chili spicier?