Beef Chili Nachos

in , , , , , , ,
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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.

Ingredients

1 lb (0.45 kg) Lean Ground Beef1 large onion, diced1 large sweet pepper, diced2 tbsp (30 mL) chili powder1 tsp (5 mL) ground cumin1 can (28 oz/796 mL) diced tomatoes1 can (14 oz/398 mL)tomato sauce1 can (19 oz/540 mL) kidney beans, drained and rinsed1 cup (250 mL) frozen cornNacho chipsShredded Cheddar cheeseSliced green onionSour cream (optional)

Directions

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.

Did you make this recipe?

Share a photo and tag us #lovecdnbeef — we can't wait to see what you've made!