Loaded Chili Nachos
BY STEPHANIE KEEPING, SPACESHIPS AND LASER BEAMS
Jul 18, 2017
Loaded Chili Nachos come with more than cheese sauce at our house. There are always a few tall tales and a side of silly jokes when my seven-year-old helps me in the kitchen. I’m recognizing how fast Sam’s first seven years have blown by so making special everyday memories really matters to me.
It’s not hard to convince him to help me in the kitchen because we always joke and laugh. With a recipe such as these Loaded Chili Nachos or my Buffalo Chicken Dip, Sam and I divide the labor to multiply the fun.
Plus, there’s that built-in reward of eating the fruits of our labors! This is how we do it.
The cute helper measures olive oil in a large pot while you dice the onion. Cook and stir occasionally until they’re translucent.
Brown the meat, taking turns measuring and adding seasonings. Keep an eagle eye on your assistant — this is no time to end up with too much of a good thing!
Tell jokes to see who can get the most laughs while everything simmers.
Let your assistant stir in the beans while you melt butter, stir in flour, and whisk warm milk for the cheese sauce.
Remove from the heat and add cheese and seasonings. Take turns layering chips.
Pop everything in the oven until things are looking delectably brown and bubbly. Then add favorite toppings, do a high five, and congratulate each other on a job well done.
Loaded Chili Nachos
- olive oil
- ½ onion, diced
- 1 lb. ground turkey or hamburger
- 1 15-oz. can tomato sauce
- 1 15-oz. can diced tomatoes
- 1 15-oz. can water
- 1 15-oz. can dark kidney beans
- 2 tbsp onion powder
- 2 tbsp garlic powder
- 2 tbsp chili powder
- 1 tbsp salt
- 1 tbsp cumin
- In a large pot, add 2 tablespoons of olive oil. Add onions and cook until they begin to turn translucent.
- Add ground meat and use a spatula to break into bite-size pieces. When it starts to brown, add seasonings, tomatoes and can of water.
- Cover and simmer for 10-12 minutes.
- Remove lid and stir in beans.
You'll Also Love: No-Knead Pizza Dough
- 2 tbsp butter
- 2 tbsp flour
- 1 ¼ cup milk, warmed
- 8 oz. shredded, extra-sharp cheddar
- ¼ tsp salt
- 1/8 tsp garlic
- ¼ tsp onion powder
- ½ tsp chili powder
- For cheese sauce, in a small pan melt butter. When the butter begins to melt, add flour and stir until it forms a thick paste.
- Slowly whisk in warm milk until thickened.
- Remove from heat and stir in shredded cheese and seasonings.
- nacho chips
- sour cream
- (+ any toppings you enjoy)
To assemble, layer chips, chili, and cheese into a cast iron pan (or oven proof pan). Place in a 350-degree oven for 5 minutes and broil until brown and bubbly. Remove and add toppings.
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