Chilli Con Carne with Cheesy Nachos

08/10/2009 by D.

tbsp olive oil
1 onion
2 cloves garlic
2 fresh chilli peppers
300g minced beef
8 ripe tomatoes
8 mushrooms
1 yellow or red pepper
1 mug beef stock (from cube)
2 tsp ground cumin
1 tin kidney beans, drained
2 tbsp dark soy
1 tbsp ketchup or 2 tsp sugar
1 pack nachos
2 cups grated cheddar

Chop onion, mince garlic.  Chop mushrooms, tomatoes and pepper into cubes.  Chop the chilli peppers (put one chopped chilli aside for serving with the nachos).  Heat the oil in a large pan, add the onion and garlic and stir for a minute or two, then add the mince and make sure it separates and mixes with the onion.

When meat is brown, add the stock, cumin, chilli, veg and beans.  Leave to simmer, stirring occasionally until you can see orange bubbles on top and the tomatoes start to come apart.  Add the soy and stir, then taste.  If the tomatoes are really sweet, you won’t need the ketchup/sugar.  Generally you will, so add it now.  Leave to cook for another 10 minutes or so.  Then stir and taste again, season as necessary.

When you are ready to serve, heat the grill.  Spread the nachos out on a baking tray and sprinkle them with the leftover chilli pepper, then the grated cheese.  Grill until the chips start to brown and the cheese melts (really quick, about 2 mins so don’t wander off!).  Serve in bowls, with the nachos in the middle of the table.  It is nice to have some bowls of thick yoghurt or sour cream with it too (and salsa and guacamole if you are really going to town).  A bonfire night treat come early.

Posted in Mushroom, Pepper, Mexican, Tomato, Beef, Recipe, Chilli, Toddler | Print | 1 Comment »