Chili for Nachos

Chili makes a delicious topping for nachos. Baking the nachos in the oven topped with chili and cheese results in flavor-packed nachos that are crunchy, spicy, and cheesy all at once. You can also add any other toppings you’re into, like sour cream, sliced jalapenos, and black olives.

Ingredients

• 1 tbsp vegetable oil
• 1 lb ground beef
• 1 sweet onion, diced
• 8-oz can tomato sauce
• 15-oz can kidney beans, drained
• 1 tbsp yellow mustard
• 2 tsp chili powder
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin powder
• 1/2 tsp smoked paprika
• 2 tsp brown sugar
• 2 tsp Worcestershire sauce
• 1/2 cup beef broth or stock
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp cayenne pepper
• 1 bag tortilla chips
• 2 cups shredded cheddar cheese

Instructions

• Preheat the oven to 400°F.
• Heat a pot on the stove over medium-high heat, then add the ground beef and onions and cook until the meat is no longer pink. Drain any excess fat from the pan.
• Stir in everything else except the chips and cheese. Simmer over medium-low heat for 15 to 20 minutes or until the liquid has cooked down and the chili reaches a nice thick consistency.
• Spread out chips in an oven-safe skillet or on a baking sheet. Spoon 1 1/2 cups of chili over the chips, then top everything with cheddar cheese.
• Put the nachos in the oven and bake them for 5 minutes or until the cheese is melted.
• Add your favorite toppings and chow down!