Beef & Bean Chili with Individual Nachos

Beef & Bean Chili with Individual Nachos
Photo by Scott Phlilips


  • One 15-oz. can kidney or black beans, drained and rinsed
  • 1-½ cups chopped onion
  • 1 lb. ground beef
  • 1 fresh jalapeño, sliced paper thin into rings
  • 8 large “restaurant-style” tortilla chips or more smaller chips (choose ones that will lie fairly flat on a baking sheet)
  • 1 tsp. kosher salt; more to taste
  • 1 to 1-½ Tbs. chili powder
  • + 13 more ingredients
    • 1 Tbs. ground cumin
    • 1-½ to 2 Tbs. seeded and chopped fresh jalapeño
    • About ¾ cup grated Cheddar or Monterey Jack, or a mix
    • One 14-oz. can diced tomatoes, with their juices
    • Fresh cilantro leaves, for serving
    • Sour cream, for serving
    • 3 Tbs. olive oil
    • 2 tsp. paprika
    • 4 large cloves garlic, chopped
    • 1 tsp. balsamic vinegar
    • 1 tsp. dried oregano
    • 1 Tbs. molasses
    • Pinch to 1/8 tsp. cayenne

In a small bowl, combine the chili powder, cumin, paprika, oregano, and cayenne. In a deep sauté pan or Dutch oven, heat about 1 Tbs. of the oil. Add the ground beef to the pan, breaking up the chunks of meat, season it with the 1 tsp. of salt, and cook, stirring occasionally until the meat is n...

View full recipe at Fine Cooking


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