As far as party appetizers go, it’s easy to just bring out some chips and dip and call it a day. Although that’s not necessarily bad, we know you can do better than that. Enter: Chili’s ingenious take on classic nachos. Rather than a jumble of chips and toppings, Chili’s serves them like bruschetta topped with pâté, making it a convenient starter. The bean, beef, and cheese trifecta is very easy to make. Yet, it gives you a deeper, more complex flavor profile than your usual nacho dishes.
These are nachos, they’re mine!!!
When cooking the beef, refrain from moving it around the pan. Instead, spread it out into a flat layer, then leave it to cook as is. This helps make your meat crispy on one side, adding a bit of crunch to the bean emulsion that you’ll add it into later. Keep an eye on your nachos once it’s in the oven. The cheese melts really quickly, at about three to five minutes. Finish it off with jalapenos (non-negotiable), which gives a nice, refreshing kick and a tiny bit of spice.
Chili’s Classic Nachos
Serves: 6-8 people
Active time: 1 hr
Total time: 1 hr
Special tools: Food processor
Bean and Beef Topping
1 can black beans
1 can pinto beans
1 tbsp. oil
100g ground beef
1 tbsp. taco seasoning
½ cup cheddar cheese
½ cup Monterey jack cheese
½ cup mozzarella cheese
2 dozen large tortilla chips
2 dozen slices pickled jalapeno
Sour cream, for serving
Salsa, for serving
Puree black beans and pinto beans in a food processor.
Place oil in a pot over medium heat.
Add ground beef and taco seasoning and cook until well browned, 5-8 minutes.
Turn heat to low and add pureed beans.
Mix until well combined and cook until beans are fully heated through, about 5 minutes more.
Season with salt then set aside to cool.
In a large bowl, combine three cheeses.
Preheat oven to broiler setting.
Place tortilla chips in a single layer on a baking tray.
Add a tablespoon of the bean mixture onto each chip and spread evenly.
Top each chip with the cheese blend to cover.
Place tray in the oven until cheese is just melted, then remove from oven and top each chip with a single slice of jalapeno.