Best 8 Chili Nachos Supreme Recipes

CHILI NACHOS

Steps:

• Heat oven to 375 degrees F. In bowl, mix together tomatoes, onion and cilantro. Squeeze lime into the tomato mixture and toss until blended.
• Arrange a single layer of chips on heatproof platter or baking sheet. Top with spoonfuls of chili, tomato mixture, olives and cheese. Add jalapeno slices, if desired. Repeat layers until all the ingredients are used.
• Bake 15 minutes or until cheese is completely melted. Serve nachos hot.

NACHOS SUPREME

Steps:

• Place chips on a serving plate and sprinkle onion and lots of cheese over chips.
• Pour hot chili over all.
• Garnish with lettuce tomatoes and sour cream.
• Enjoy.

DELICIOUS NACHOS SUPREME

Steps:

• In a large skillet cook the ground beef with onions, garlic, jalapeno peppers, green bell pepper and chili powder; cook stirring until meat is no longer pink; drain all fat well, continue to cook until the meat is well browned (the beef must be well browned!).
• Add in refried beans, salsa; cook stirring until heated through.
• Add in 3/4 cup grated cheddar cheese; stir until melted.
• Place the tortilla chips on a large serving platter.
• Top with ground beef mixture, then sprinkle the top of the HOT ground beef mixture with about 1-1/2 cups (or to taste) grated cheddar cheese.
• Top with sour cream, green onions, chopped tomatoes and sliced black olives.
• Serve hot or warm.
• Delicious!

CHILI NACHOS

Steps:

• Preheat the oven to 325 degrees F.
• On an ovensafe plate, arrange some of the chips in a single layer, overlapping them slightly. Sprinkle on a good layer of cheese, then add a layer of the chili, then another round of chips, cheese and chili. Keep going until you feel you've successfully built Mount St. Nacho!
• Put the plate in the oven and heat the nachos until the cheese is totally melted, 4 to 5 minutes. Then dive right in and devour them.
• In a large, heavy pot, brown the ground beef with the garlic over medium heat until the beef is totally cooked, 8 to 10 minutes. Drain off most of the excess fat, leaving a little behind for moisture and flavor. Add the tomato sauce, tomato paste, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover the pot and reduce the heat to low. Simmer for 1 hour, stirring occasionally; if the liquid level seems low, add up to 1 cup water to keep it from burning.
• After an hour, stir in the kidney and pinto beans. In a small bowl, combine the masa harina with 1/2 cup water and stir together with a fork until it's smooth. Pour the masa mixture into the chili. Stir together well, then taste the chili and adjust the seasonings. Simmer the chili for another 10 minutes to thicken, then turn off the heat and let it cool.
• Fill freezer bags with 2-cup portions and freeze them flat for easy stacking (or freeze in other freezer-safe containers).

SUPER NACHOS

Steps:

• Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter.
• Combine salsa ingredients in a bowl and set aside for flavors to marry.
• Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.
• In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.
• Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. UBER NACHOS! Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.

NACHOS SUPREME (SALLYE)

Steps:

• 1. Preheat oven to 350ºF Line large cookie sheet with parchment paper and set aside Cut jalapeno peppers in half, remove stem, seeds and veins Cut tomatoes into quarters Cut stems off cilantro Place pepper, tomatoes and 1/2 of cilantro in food processor and pulse until coarsely chopped. Leave in food processor for later use. Reserve rest of cilantro leaves for garnish Brown beef with half of chili seasoning, drain fat and set aside.
• 2. Whisk together sour cream, salt, pepper, garlic and balance of chili seasoning Set aside
• 3. Place tortillas in a single layer on prepared cookie sheet and bake for 8-10 minutes (until just barely turning brown) Remove from oven and allow to cool; they will crisp up as they cool.
• 4. Spread equal portions of mixtures on each tortilla in this order: Browned and drained beef Sour cream mixture Tomato, jalapeno and cilantro mixture Grated cheese Turn oven to broil, return loaded tortillas to oven and broil until cheese is melted and bubbly (2-3 minutes)
• 5. Transfer to serving platter, sprinkle green onions and reserved cilantro leaves on top. Serve immediately while hot.

BEEF NACHOS SUPREME

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water, soup and taco seasoning. Bring to a boil. Stir in rice. Cover and remove from the heat. Let stand for 5 minutes or until rice is tender. , Spoon onto two serving plates. Top with lettuce, cheese, salsa and/or sour cream if desired. Serve with chips.

EASY CHILI NACHOS

Steps:

• Set oven to 400°F.
• Heat the chili in a small saucepan or microwave until hot.
• Spread half of the tortilla chips on the bottom of a 10-inch deep-dish pie plate.
• Spoon half of the chili over the chips.
• Sprinkle with half of the cheese.
• Repeat with remaining chips, chili and cheese.
• Bake for about 7-8 minutes until the cheese has melted.
• Top with salsa, guacamole and sour cream.
• Serve immediately.
• Delicious!