NACHO CHEESY CHILI
This recipe is SO good on a cold winter's day. I fix it all of the time -- as my big hips can attest. It contains cheese and finely crushed Doritos (to thicken the chili). It's a must-try recipe.
Provided by Cooking Ventures
Categories Meat
Time 1h
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Heat a dutch oven over medium heat with 1 tablespoon of oil. Cook the onions for about 2 minutes or until they just begin to soften. Add the ground beef, 1 1/4 teaspoons of kosher salt, and 1/2 teaspoon of pepper. Cook until brown then drain. To the browned meat, add the chili seasoning, garlic, and tomato paste and cook for 2 minutes. Add the V8 Juice, chili beans, can of tomatoes, crushed Doritos, and any of the optional ingredients listed above. Do NOT add the cheeses yet. Stir, cover, and bring to a simmer. Reduce the heat to maintain a very gentle simmer (around medium-low). Simmer for 30 to 45 minutes. Turn off the heat and add the cheeses and stir to combine. Allow the cheese to melt for about a minute then stir again. Taste for seasoning and adjust salt and pepper as needed. It is highly likely you will need more salt. I add anywhere from 1/2 to 1 teaspoon of additional kosher salt (half that amount for table salt) but I'll let you decide how much to add. The chili should be rich and thick and the ground beef should be very tender. If it is too thick add a little water or V8 Juice.
- To serve, ladle some chili into a bowl and top with some additional Doritos and freshly grated cheddar cheese.
- * Chili Seasoning and chili powder are technically different things. Popular brands of chili seasoning include Williams and McCormick. Chili seasoning contains chili powder as the primary ingredient but also includes things like onion powder, garlic powder, etc. If you can't find chili seasoning, no biggie. Use chili powder instead.
- ** Why V8 Juice? V8 juice is made up of several pureed veggies including tomatoes, carrots, celery, and more. Plain tomato juice or canned tomato sauce does not have the same depth of flavor.
- *** To make 1/3 cup of finely crushed Doritos, measure out 1 cup of Doritos - breaking each Dorito into a few pieces so they lay properly in the cup. If you have some Doritos left in the bottom of the bag that are already in small pieces, this is a great use for them. Dump the cup of Doritos into a resealable bag and use a rolling pin to finely crush the chips. After they are finely crushed, you'll have about 1/3 cup.
- **** You really need to use freshly grated cheese in this instead of the stuff that comes pre-shredded. Pre-shredded cheeses contains stabilizers that can sometimes impede melting. For this reason, I highly recommend that you use freshly grated in this recipe.
NACHO CHILI
My husband and I work together and arrive home at the same time. So I appreciate quick and easy dishes like this. The nacho cheese topping is a great addition to a tasty chili. - Sally Roos, Osakis, Minnesota
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 10 ingredients; crumble beef over mixture and mix well. Transfer to a greased ovenproof Dutch oven. , Cover and bake at 350° for 1 hour or until the meat is no longer pink, stirring once. Let stand for 5 minutes. Garnish individual servings with a dollop of cheese soup.
Nutrition Facts : Calories 217 calories, Fat 7g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 771mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 5g fiber), Protein 17g protein.
CHILI BEAN NACHO SKILLET
"I drive the kids to lots of activities, so this is one recipe I keep close at hand," writes Laurie Hobart of Wisconsin Rapids, Wisconsin. "Served with salad, it's a wholesome meal in no time."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomato sauce, corn, sugar, chili powder and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Sprinkle with cheese; remove from the heat. Cover; let stand for 5 minutes or until cheese is melted. Serve with tortilla chips if desired.
Nutrition Facts : Calories 278 calories, Fat 8g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 1040mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 6g fiber), Protein 23g protein. Diabetic Exchanges
ROASTED CHICKEN NACHO PLATTER WITH GREEN CHILI QUESO
Steps:
- 1) Bring a pot of water to a boil, add tomatillos, onion, jalapeno and garlic and simmer, uncovered for 10 to 15 minutes, or until tomatillos are tender. Drain. In a blender or food processor, added vegetables with 1/4 cup water, cilantro, cumin & lime juice and process until smooth. Allow salsa verde to cool slightly. 2) In a medium saucepan, melt butter and flour to form a roux. Cook until bubbly and slightly darkened, about 2-3 minutes. Whisk in chicken stock and cook until slightly thickened, about 8 minutes. Lower heat and stir 2 cups of cheese into the cheese sauce. Remove from heat and stir in salsa verde. 3) On a microwave safe platter, spread a thin layer of refried beans. Top with chicken. Cover platter with microwave-safe plastic wrap and microwave on high until beans and chicken are warmed, 3-5 minutes. Remove plastic wrap and add queso sauce, and remaining 2 cups of cheese. Microwave uncovered until cheese is melted, about 5 minutes. 4) Garnish nacho platter with your favorite nacho toppings, including chopped green onions, chopped tomato, olives, sour cream and guacamole. Serve with chips.
SKILLET NACHO CHILI
Chili's ready in 30 minutes with this fix-it-fast skillet version loaded with beef, beans and corn. Scoop it up with crunchy chips.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef and onion in skillet 5 to 7 minutes, stirring frequently, until beef is brown and onion is tender; drain.
- Stir soup, chili beans, green chiles and corn into beef mixture. Heat to boiling; reduce heat to medium. Cook 8 to 10 minutes, stirring occasionally, until sauce is slightly thickened and corn is cooked.
- Sprinkle each serving with cheese. Serve with corn chips.
Nutrition Facts : Calories 590, Carbohydrate 48 g, Cholesterol 100 mg, Fat 1 1/2, Fiber 8 g, Protein 35 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 2160 mg, Sugar 12 g, TransFat 1 g
NACHO TOPPED CHILI POT
Provided by Rachael Ray : Food Network
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- 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. 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.
- Meanwhile, heat 2 turns of the pan extra-virgin olive oil over medium-high heat in a chili pot. Add the meat and brown well. 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.
- To reheat the chili: 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. Garnish Nacho Chili with sliced fresh Fresno pepper and drained pickled jalapeno peppers.
AWARD WINNING NACHO CHILI
This is a wholesome delicious chili that won first place at my neighborhood's annual chili contest. It tastes like a big bowl of nachos supreme when ladled over tortilla chips. It takes more time and preparation than your typical open-up-a-few-cans chili, but your extra effort will be rewarded with a tasty, nutrient dense meal to serve your friends and family...besides, "Fast Food" is a false market- it leads to a diseased body which requires LOTS of time and attention!
Provided by hippiewithabenz
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- Brown the chorizo and ground beef in a little olive oil. Add remaining ingredients and allow to simmer for an hour. Serve with all garnishes over a bowlful of tortilla chips.
Nutrition Facts : Calories 769.4, Fat 71.6, SaturatedFat 29.2, Cholesterol 109, Sodium 685.3, Carbohydrate 13.7, Fiber 4.3, Sugar 2.2, Protein 17.6
CHILI NACHO DIP
Steps:
- Cook Time: Approximately 5 minutes Preparation: Combine the chili and cream cheese in a microwaveable bowl, cover with a vented lid and cook on high power for 3 minutes. Stir the cheese into the chili until thoroughly blended. Cook for an additional 1 minute, if needed. Serve with the tortilla chips and if desired, an assortment of your favorite toppings Servings: 16 Nutritional Information Per Serving: Calories 190;Total fat 10g; Saturated fat 2.5g; Cholesterol 5mg; Sodium 250mg; Carbohydrate 21g; Fiber 3g; Protein 4g
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