Chili Nachos Recipes

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EASY CHILI NACHOS

This makes a wonderful quick late-night snack, and it's a great way to use up any leftover chili I freeze some of my chili just to make this recipe --- I sprinkle finely chopped jalapeno peppers on top of second layer of cheese, but that is only optional add them on if you like heat --- all ingredients can be adjusted to suit taste. Prepare a double recipe in two separate pie plates if you are serving more than 6 people. Prep time does not include making the chili --- this is very good!

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 22m

Yield 5-6 serving(s)

Number Of Ingredients 6



Easy Chili Nachos image

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!

2 cups prepared chili (use your favorite recipe for this)
7 ounces tortilla chips
2 cups shredded cheddar cheese (or to taste)
salsa, to taste
prepared guacamole, to taste (I use my own easy guacamole Really Easy and Good Creamy Guacamole for this)
sour cream (I use lots!)

CHILI NACHOS

These are delicious and so easy to make. If you make Recipe #103441 (it freezes well in small containers), you will have it to make these any time or use another chili recipe. There is really no specified amount that you can make. Just use the three ingredients and as much as you want of all of them and enjoy.

Provided by Mimi in Maine

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 3



Chili Nachos image

Steps:

  • On a platter, arrange sort of a single layer of tortilla chips.
  • With a spoon, drop pieces of chili all over the tortillas (I try to get some on each chip).
  • Sprinkle with some of the cheese.
  • Then put another layer of chips, chili, and cheese until all are used.
  • Put in the microwave for a couple of minutes to melt the cheese and make everything hot.
  • Put the platter on the table and let everyone dig inches.

Nutrition Facts : Calories 304.2, Fat 18.1, SaturatedFat 7.6, Cholesterol 36, Sodium 595, Carbohydrate 24.9, Fiber 4.2, Sugar 1.2, Protein 12.6

4 cups tortilla chips (about)
1 -2 cup monterey jack cheese (shredded)
1 -1 1/2 cup chili

CHILI NACHOS

Kick up the heat when you serve these fantastic nachos.

Provided by HORMEL CHILI(R)

Categories     Trusted Brands: Recipes and Tips     HORMEL Chili

Time 30m

Yield 6

Number Of Ingredients 9



Chili Nachos image

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.

Nutrition Facts : Calories 592.9 calories, Carbohydrate 51 g, Cholesterol 63.7 mg, Fat 33.9 g, Fiber 6.4 g, Protein 23.4 g, SaturatedFat 14.1 g, Sodium 1061.8 mg, Sugar 4 g

3 plum tomatoes, finely chopped
⅓ cup finely chopped red or white onion
⅓ cup chopped fresh cilantro
1 lime
12 cups corn tortilla chips
1 (15 ounce) can HORMEL® Chili With Beans
1 (2.25 ounce) can sliced pitted ripe olives, coarsely chopped
3 cups shredded colby or Monterey Jack cheese
1 fresh jalapeno chile (or more to taste), thinly sliced

ULTIMATE CHILI "CHEESE" NACHOS

There's something so delicious and comforting about a bed of warm corn tortilla chips topped with a liberal drizzling of my ultimate vegan nacho "cheese" sauce. Spoon on a generous dollop of my one-pot chili and a sprinkle of chopped jalapenos and cilantro.

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 to 5 servings

Number Of Ingredients 24



Ultimate Chili

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • For the meatless chili: Heat the oil in a medium-large saucepan. Stir in the onions and red bell pepper and fry at a gentle sizzle until just starting to brown, about 5 minutes. Stir in the kidney beans, plant-based meat, green beans and garlic. Turn up the heat to hear that sizzle and cook, about 1 minute.
  • Stir in the tamari, tomato puree, Worcestershire sauce, chili paste, chopped tomatoes and 1/3 cup water. Bring to a gentle simmer, then cook, checking and stirring occasionally, 15 to 20 minutes. The sauce should be rich, tangy and thickened. Season with salt and pepper to taste. Finally, stir in the cilantro.
  • For the nacho "cheese" sauce: Heat the oil in a medium pan, stir in the flour and cook, about 1 minute. Gradually stir in the milk using a wooden spoon or whisk to avoid any lumps. Bring to a gently bubbling simmer and cook until the sauce thickens to a creamy consistency and coats the back of a wooden spoon, 4 to 5 minutes.
  • Add the nutritional yeast, chipotle paste, bouillon and turmeric, stirring constantly to marry all the flavors, about 2 minutes. Remove from the heat.
  • For the assembly: Spread the nacho chips on a baking sheet and bake to warm them through, about 3 minutes.
  • Spread the chips out onto a platter or in individual bowls. Spoon the nacho sauce onto the warm tortilla chips, add the chili in the middle and top with the jalapenos and cilantro.

2 tablespoons olive oil
2 medium onions, finely chopped
1 red bell pepper, deseeded and finely chopped
1 1/2 cups canned kidney beans, drained and rinsed (from a 15.5-ounce can)
1 cup plant-based ground meat alternative or plant protein burger, cooked and pulled apart with a fork
7 ounces green string beans, trimmed and chopped small
2 cloves garlic, finely chopped
1 tablespoon tamari sauce (gluten-free) or soy sauce
1 tablespoon tomato puree
1 tablespoon vegan Worcestershire sauce (standard has anchovies in it)
1 teaspoon chipotle chile paste (1/2 teaspoon if for kids)
One 14.5-ounce can chopped tomatoes
Flaky sea salt and freshly ground black pepper
1 tablespoon finely chopped fresh cilantro or parsley, or 1 teaspoon dried cilantro
1/4 cup olive oil
1/4 cup all-purpose flour (or gluten-free all-purpose flour)
2 cups unsweetened plant-based milk (I use oat), or almond or soy for gluten-free
1/4 cup nutritional yeast flakes
2 teaspoons chipotle paste
1 teaspoon low-sodium vegetable bouillon powder
1 teaspoon ground turmeric
One 13-ounce bag lightly salted corn tortilla chips
6 ounces sliced pickled jalapenos, drained (half a 12-ounce jar)
Handful of chopped fresh cilantro

CHILI NACHOS

The recipe for this creamy, chili-style dish was passed down through our church years ago. It's so warm and filling that we often prepare it when we take skiing trips to Colorado. It can be served over corn chips and eaten with a fork...or kept warm in a slow cooker and served as a hearty dip at parties. -Laurie Withers, Wildomar, California

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 20m

Yield 16 servings.

Number Of Ingredients 9



Chili Nachos image

Steps:

  • In a Dutch oven, cook the beef until no longer pink; drain. Add tomato sauce, beans, tomatoes and chili mix; heat through. Add cheese and cream; cook until the cheese is melted. Serve over chips. If desired, top with sour cream, sliced jalapeno and lime wedges.

Nutrition Facts : Calories 550 calories, Fat 36g fat (16g saturated fat), Cholesterol 91mg cholesterol, Sodium 1379mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 3g fiber), Protein 28g protein.

2-1/2 pounds ground beef
3 cans (15 ounces each) tomato sauce
2 cans (15 ounces each) pinto beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chiles, undrained
2 envelopes chili mix
2 pounds Velveeta, cubed
1 cup heavy whipping cream
2 packages (16 ounces each) corn chips
Optional: Sour cream, sliced jalapeno and lime wedges

CHILLI NACHOS

Perfect as a quick al fresco snack or even as a starter to a main meal, Chilli Nachos are quick and easy. The taste great too!

Provided by hayleylongdin

Time 15m

Yield Serves 2

Number Of Ingredients 5



Chilli Nachos image

Steps:

  • Heat the chilli con carne in a saucepan for five minutes until hot.
  • Place tortillas in a large frying pan on a low heat, carefully tossing to warm through.
  • To serve, arrange tortillas on a large plate or platter and pour over chilli.
  • Sprinkle with cheese and scatter over jalapenos. Serve with guacamole and sour cream.

400g can chilli con carne
115g bag tortilla chips
1 Tbsp Emmental cheese, finely grated
1 Tbsp sliced, green jalapenos, drained
Guacamole or sour cream to serve

SKILLET CHILI NACHOS

Whip up our easy beef chili in advance, and you can get this giant pan of nachos on the table in just 20 minutes. It's all about layering the meat with tortilla chips, cheese, and beans.

Provided by Riley Wofford

Categories     Food & Cooking     Appetizers

Time 20m

Number Of Ingredients 6



Skillet Chili Nachos image

Steps:

  • Preheat oven to 425 degrees, with rack in upper third.
  • Spread 5 cups chips in a 12-inch heavy-bottomed skillet (preferably cast iron). Top with 1 cup chili, then half the beans and 1 cup cheese. Layer with remaining 5 cups chips, 1 cup chili, remaining beans, and 1 cup cheese.
  • Bake until cheese is melted and bubbly, 5 to 7 minutes. Top with radishes, jalapenos, and cilantro; serve with sour cream, salsa, and avocado.

10 cups tortilla chips
2 cups Easy Beef Chili
1 can (15 ounces) drained and rinsed black beans
2 cups shredded cheddar cheese
Sliced radishes and jalapenos, and cilantro leaves, for topping
Sour cream, salsa, and sliced avocado, for serving

NACHOS DE CHILI'S GRILL COPYCAT

Nachos cooked on tostados with beans, chili and cheese. Great for the game with cold beer. This is really good with leftover fajita meat, shredded chicken, cripy bacon, bbq brisket, pulled pork or taco meat. Another twist is subsitute chopped chipotles in adobo sauce instead of sliced jalepenos. You can always cut the tostados after pulling from oven and let guest apply thier own toppings.

Provided by sctdvdltl

Categories     Cheese

Time 13m

Yield 24 nachos, 4-6 serving(s)

Number Of Ingredients 10



Nachos De Chili's Grill Copycat image

Steps:

  • Pre-heat broiler rack on top.
  • Heat beans on stove top or microwave.
  • Heat chilli and cut up chunks of velveta on stovetop or microwave to create a dip.
  • Shred cheese.
  • Lay tostadas flat on baking sheet.
  • Spread beans on tostadas.
  • Spread chili cheese dip on tostadas.
  • Optional fajita meat (chicken or beef) placed on top of tostadas.
  • Spinkle Colby Jack on top of tostadas.
  • Place Jalepenos on top of tostada.
  • Place in oven untill cheese has thoroughly melted but not burned tostadas this does not take long with a broiler.
  • Take out of oven.
  • Top with sour cream.
  • Top with avocado slices.
  • Top with pico de gallo.
  • Using a large knife slice tostadas in quarters and place on serving dish.

6 tostados (flat whole tortillia chips)
12 ounces refried beans (pinto or black bean puree)
6 ounces fajita meat (optional)
4 ounces hot dog chili (i use Wolf brand)
4 ounces melted Velveeta cheese
9 ounces shredded colby-monterey jack cheese
4 ounces sliced jalapenos (pickled or fresh also good chopped)
6 ounces sour cream
6 ounces guacamole (or sliced avocados)
6 ounces pico de gallo

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