Chili Nachos Recipe

This is a wonderful recipe for Chili Nacho''s. In fact one of the best recipes for chili nachos that you will ever eat.
This is a wonderful recipe for Chili Nacho''s. In fact one of the best recipes for chili nachos that you will ever eat.

Chili Nachos Recipe

If your looking for a recipe that will absolutely knock your guests socks off at your next tailgating event or football party then you really need to try these oh so delicious chili nachos. But be sure to make plenty because I guarantee you they will be reaching for more and more. I find these Chili Nachos addictive.

They really are some of the best Chili Nachos I have ever tried. Just be sure to purchase a good brand of Nacho Chips. I like to purchase the Nacho Chips called scoops and these work perfect for this oh so delicious recipe.

For Your Chili Nachos You Will Need

1. One to Two Tablespoons of Minced Fresh Garlic.

2. One Pound Of Lean Ground Beef.

3. One Large Purple Sweet Onion Diced Very Fine.

4. Two Green Bell Peppers Cleaned And Diced Fine.

5. One Can Of Chili Beans.

6. Two Medium Tomatoes , Cut Off The Stem Areas And Dice Your Tomatoes Fine.

7. Two Fresh Jalapenos Cleaned And Sliced In Thin Slices.

8. 16 Ounces Shredded Four Cheese Mexican Cheese.

9. Taco Seasoning , You Want The Dry Powdered Type.

10. One Pound Frozen Whole Kernel Corn.

11. Sour Cream.

12. Guacamole.

First of all start by cleaning and chopping your onion and bell peppers. Peel your onion and chop it up fine. You will then want to clean your bell peppers and remove the insides and seeds. Now chop your bell peppers up into small pieces.

Now cut the tops off your tomatoes and dice your tomatoes up into small pieces.

You will want to brown your lean ground beef in a pan with your onion , garlic , and green bell pepper. You want to brown your hamburger slow over medium heat and allow your vegetables to cook and get soft. The dry taco seasoning gets stirred into the lean hamburger meat after you have drained any excess juices off your hamburger meat.

You will want to clean the seeds out of your jalapenos and slice them into thin slices. Be sure not to touch your eyes while you are working with the jalapenos.

When the meat is browned drain any extra liquid there is off of your meat. Now you will want to add the can of chili beans to your meat and allow the chili beans to get heated.

Now your ready to put your Chili Nachos together. Take a plate and cover it with your nacho chips scoops. Now put a layer of your meat you just cooked over the top of the nacho chips. Sprinkle the whole kernel corn over the top. Now you will want to add a layer of the Mexican Cheese and place in the Microwave for about a minute.

You now want to take the plate out of the microwave and add a big spoon of guacamole and a big scoop of sour cream. Sprinkle your diced tomatoes and sliced jalapenos over the top. And now your ready to eat some of the best chili nachos that you will ever eat and enjoy.

You may want to save some of your fine chopped purple sweet onion to garnish the top of your chili nachos with.

Some people like black olives on their chili nachos. I do not so I don't have them in the recipe. If there is a ingredient you would like to add to your chili nachos give it a try with your ingredient or ingredients.

I hope you enjoy the recipe for chili nachos and thank you for reading my recipe on Chili Nachos. I appreciate you taking the time to read my hub page on Chili Nachos. Please post your questions or comments below now and thank you.

Please post your comments or questions about Chili Nachos below now. And thanks for reading my Hub Page on Chili Nachos. 1 comment

gusripper profile image

gusripper 5 years ago

I think is hot but very tasty.Good

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    (C) October 2010
    (C) October 2010
    Thomas Byers aka Crazyhorsesghost is a award winning Chef with over 30 years experience at some of south Florida's finest restaurants.
    Thomas Byers aka Crazyhorsesghost is a award winning Chef with over 30 years experience at some of south Florida's finest restaurants. | Source

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