Ingredients:

  • 1 tbsp (15ml) Olive Oil
  • 1 large Yellow Onion, chopped
  • 2 cloves Garlic, minced
  • 1 red Bell Pepper, diced
  • 1 lb (450g) Ground Beef (80/20 blend)
  • 1 tbsp (7g) Chilli Powder
  • 1 tsp (2g) Ground Cumin
  • ½ tsp (1g) Smoked Paprika
  • ¼ tsp (0.5g) Cayenne Pepper (optional)
  • 1 (28 oz) (794g) can Crushed Tomatoes
  • 1 (15 oz) (425g) can Kidney Beans, rinsed and drained
  • 1 (15 oz) (425g) can Black Beans, rinsed and drained
  • 1 tsp (5ml) Apple Cider Vinegar
  • 1 tsp (5g) Brown Sugar
  • Salt and Black Pepper to taste
  • 4 tbsp (57g) Unsalted Butter
  • 4 tbsp (30g) All-Purpose Flour
  • 3 cups (710ml) Whole Milk
  • 8 oz (225g) Sharp Cheddar Cheese, shredded
  • 4 oz (110g) Monterey Jack Cheese, shredded
  • ½ tsp (2.5ml) Hot Sauce
  • Salt and Black Pepper to taste
  • 1 large bag (12-16 oz) (340-450g) Tortilla Chips
  • 4 oz (110g) Pickled Jalapeños, sliced
  • ½ cup (120ml) Sour Cream
  • ½ cup (120ml) Guacamole
  • ½ cup (50g) Diced Red Onion
  • ¼ cup (15g) Chopped Fresh Cilantro

Instructions:

  1. Prepare the Beef Chilli: Sauté onion and garlic in olive oil until softened. Add bell pepper and cook until slightly tender. Brown ground beef, breaking it up with a spoon. Drain off excess fat. Stir in spices, crushed tomatoes, kidney beans, black beans, apple cider vinegar, and brown sugar. Season with salt and pepper. Simmer for at least 1 hour, stirring occasionally, allowing flavours to meld.
  2. Make the Cheese Sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened. Remove from heat and stir in cheddar and Monterey Jack cheese until melted and smooth. Stir in hot sauce. Season with salt and pepper.
  3. Assemble the Nachos: Preheat oven to 350°F (175°C). Spread tortilla chips in a single layer on a baking sheet or oven-safe platter. Spoon beef chilli evenly over the chips. Drizzle generously with cheese sauce. Sprinkle with jalapeños.
  4. Bake the Nachos: Bake in preheated oven for 5-7 minutes, or until cheese is melted and bubbly.
  5. Garnish and Serve: Remove nachos from oven. Top with sour cream, guacamole, red onion, and cilantro. Serve immediately.