Smoky Beef-and-Bacon Chili Nachos
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.
This recipe, and others like it, can be found in the article “24 Super Bowl Food Ideas to Make, Even If You’re Not Watching the Game.”
How to Make It
Step 1
1
Preheat oven to 200°. Line a large rimmed baking pan with parchment paper.
Step 2
2
Arrange tortilla chips in a more-or-less single layer on pan. Sprinkle with 2 cups cheese and bake until melted, about 5 minutes.
Step 3
3
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.
Step 4
4
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.
Ingredients
9 cups corn tortilla chips
3 cups coarsely shredded sharp cheddar cheese, divided
4 cups Smoky Beef-and-Bacon Chili, heated until simmering (https://www.sunset.com/recipe/smoky-beef-and-bacon-chili)
1/2 cup sour cream
2 tablespoons lime juice
Kosher salt
1/2 teaspoon smoked paprika, for sprinkling
1/3 cup thinly sliced green onions
Hot sauce, for serving
Directions
Step 1
1
Preheat oven to 200°. Line a large rimmed baking pan with parchment paper.
Step 2
2
Arrange tortilla chips in a more-or-less single layer on pan. Sprinkle with 2 cups cheese and bake until melted, about 5 minutes.
Step 3
3
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.
Step 4
4
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.
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