Chilis Classic Nachos Copycat Food

CHILI NACHOS

Chili Nachos image

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

Ingredients

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

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

NACHOS DE CHILI'S GRILL COPYCAT

Nachos De Chili's Grill Copycat image

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

Ingredients

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

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.

CHILI NACHOS

Chili Nachos image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 15

Ingredients

4 to 6 ounces good-quality tortilla chips
8 ounces grated Cheddar Jack cheese (about 1 1/2 cups)
2 cups chili, recipe follows, heated
4 pounds ground beef
6 cloves garlic, minced
Two 8-ounce cans tomato sauce
One 6-ounce can tomato paste
1/4 cup chili powder, or more as desired
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons kosher salt
1/2 teaspoon cayenne pepper, or more as desired
Two 15-ounce cans kidney beans, drained and rinsed
Two 15-ounce cans pinto beans, drained and rinsed
1/2 cup masa harina (corn flour) or regular cornmeal

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).

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