Sure, you could open a can of chili to make these hefty nachos, but making your own chili—especially this version, one of our favorites—makes them memorable. You’ll have 2 cups of chili left over, but it freezes well, and makes an enviable office lunch.
4 cups Smoky Beef-and-Bacon Chili, heated until simmering (http://www.myrecipes.com/recipe/smoky-beef-and-bacon-chili)
1/2 cup sour cream
2 tablespoons lime juice
1/2 teaspoon smoked paprika, for sprinkling
1/3 cup thinly sliced green onions
Hot sauce, for serving
How to Make It
Preheat oven to 200°. Line a large rimmed baking pan with parchment paper.
Arrange tortilla chips in a more-or-less single layer on pan. Sprinkle with 2 cups cheese and bake until melted, about 5 minutes.
Loosen chips from parchment and scoot onto a large heatproof platter. Spoon chili over chips, then sprinkle with remaining 1 cup cheese. Return to oven to melt cheese, about 3 minutes.
Meanwhile, in a small bowl, whisk sour cream with lime juice and a couple of pinches of salt (to taste). Spoon into a squirt bottle, or spoon into a small sealable plastic bag and snip off a bottom corner to make a tiny (1/4-in.-wide) hole. Drizzle sour cream over nachos, dust with smoked paprika, and top with green onions. Serve with hot sauce if you like.