Nachos with Chili con Carne
by Chef Boy Logro
Ingredients:
500g beef minced
400g chopped tomatoes
400g kidney beans, drained and rinsed
2 sprigs of thyme, leaves roughly chopped
3 pcs fresh tomatoes roughly chopped
2 pcs garlic cloves, finely chopped
1 pc red chili deseeded
1 pc onion chopped
3 tbsp tomato puree
1 tsp ground cumin
2 tsp sweet paprika
1 tsp dried oregano
100-200 ml chicken or beef stock
1 cinnamon stick
1 bay leaf
salt and pepper
olive oil, for frying
Instructions:
1. Sweat onion, garlic, chili and thyme in oil in large saucepan. At same time, brown beef in separate pan over moderate heat in little oil.
2. Add dried spices to onion mixture and cook until they release aroma. Then stir in beef and mix well. Add fresh and tinned tomatoes and leave to cook down a little for about 5 minutes.
3. Pour in chicken or beef stock and stir in tomato puree to taste.
4. Drop cinnamon and bay leaf then bring to boil and leave to simmer.
5. Once sauce is begins to thicken, add kidney beans and leave to cook for another 5-10 minutes to allow beans to soak up flavors.
6. Check for seasoning.
7. Arrange nachos, spoon a healthy helping into center of nachos. Sprinkle over grated cheddar cheese and grill till melted and lightly browned.
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