Beef Chili Nachos

This simple chili is made easy with just what you have on hand. Make ahead for best flavour and serve straight from the pot or keep warm in a slow cooker as part of a buffet spread.

1 lb (0.45 kg) Lean Ground Beef

1 large onion, diced

1 large sweet pepper, diced

2 tbsp (30 mL) chili powder

1 tsp (5 mL) ground cumin

1 can (28 oz/796 mL) diced tomatoes

1 can (14 oz/398 mL)tomato sauce

1 can (19 oz/540 mL) kidney beans, drained and rinsed

1 cup (250 mL) frozen corn

Nacho chips

Shredded Cheddar cheese

Sliced green onion

Sour cream (optional)

Cook beef, onion, sweet pepper, chili powder and cumin in large saucepan or Dutch oven over medium heat until meat is thoroughly cooked and any liquid has evaporated.

Stir in tomatoes, tomato sauce, beans and corn.

Cook over medium-high heat until boiling. Reduce heat to medium, simmer, covered, for 30 minutes or more, stirring occasionally.

Spoon some of the chili over some nachos arranged on a platter. Top with shredded Cheddar, sliced green onion and a dollop of sour cream ( if desired).

Tip

Chili can also be served over baked potatoes or split soft buns or used to make quesadillas.

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