Mock Chilis Nacho Burger Food

CHILI NACHOS

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).

MOCK CHILI'S NACHO BURGER

Steps:

• First make the pico de gallo.
• This is easy.
• Just combine all of the ingredients for the pico in a small bowl and mix well.
• Cover bowl and chill in the refrigerator.
• Now we'll make the guacamole.
• In a small bowl, smash up most of the avocado, but be sure to leave several unsmashed chunks.
• Add the remaining ingredients for the guacamole to the avocado and mix well.
• Cover bowl and chill in the refrigerator, next to the pico.
• Next we'll make the chili queso.
• In yet another small bowl, mix together ground beef, flour, a pinch of salt, a pinch of black pepper, and a pinch of chili powder.
• Use your hands to work the dry ingredients into the ground beef.
• Brown the beef in a small skillet over medium heat for about 5 minutes.
• Use a spoon or spatula to crumble the beef as it cooks.
• Cook until it's brown, then set aside.
• Melt the Cheez Whiz with 2 tablespoons of milk over low heat.
• When milk and cheese has been combined, add the remaining queso ingredients.
• Heat while stirring often until cheese is smooth and creamy, then cover saucepan and remove it from the heat.
• Pre-heat a griddle or large frying pan over medium heat.
• Lightly butter the face of each bun and brown the buns face-down on the heat.
• Separate the ground beef into four 1/2-pound portions.
• Roll each portion of meat into a ball and then pat the meat down into a circular patty slightly larger in diameter than the hamburger buns.
• Cook the hamburger patties for 5-10 minutes per side, until done.
• Lightly salt and pepper each burger patty.
• Build the burger open-faced in the following order starting with the bottom bun: On Bottom Bun: 1/2 cup shredded lettuce, hamburger patty, 2 tablespoons chili queso, 4 or 5 crumbled tortilla chips, 2 teaspoons green onion On Top Bun: 1/2 tablespoon mayonnaise, 2 tablespoons pico de gallo, 2 tablespoons guacamole, and 4 jalapeno slices.
• Serve burger with extra queso and guacamole.
• May also serve french fries on the side and use the chili queso for dipping.

ULTIMATE CHILI "CHEESE" NACHOS

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.

NACHO CHEESEBURGER

Steps:

• Heat the grill to medium-high. Put the burgers on a baking sheet and grill for 5-8 mins on each side until cooked through. For the last minute, top the burgers with the cheese slices and grill until melted. Lightly toast the burger buns. Divide the guacamole, burgers, chipotle or chilli mayo, salsa and nachos, broken up, between each bun. Finish with a sprinkling of torn coriander.

CHILI NACHOS

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.

NACHOS DE CHILI'S GRILL COPYCAT

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.