Chili with nachos topcook.tomathouse.com
Ingredients:
- 900 g of minced loin meat
- 450 gr. refried beans
- 4 ancho poblano peppers
- 2 large jalapeno peppers
- 2 tbsp. l. olive oil
- 1 large onion, finely chopped
- 4 finely chopped garlic cloves
- Ground black pepper
- 1 tbsp. cumin
- 1 tbsp coriander
- 1 tbsp smoked sweet paprika
- 2 tbsp. chili powder
- 0.25 cup tomato paste
- 350 grams of beer
- 2 cups beef broth
- 1 package corn tortilla chips
- 2 tbsp. grated cheese
- 1 red chili pepper
- 1 small pickled jalapeño pepper
Preparation:
- Char a poblano pepper and 2 large jalapeños over an open flame on the stovetop or under the broiler in the oven, leaving the door slightly ajar to allow steam to escape.
Place the roasted peppers in a bowl and cover with plastic wrap. Let them sit until they're cool enough to handle. Peel and seed the peppers. Chop and chop them in a food processor.
- Meanwhile, heat 2 tablespoons of extra-virgin olive oil in a chili pan over medium-high heat. Add the meat and brown it thoroughly.
Add the onion and garlic, salt, pepper, cumin, coriander, paprika, and chili powder. Sauté for a few minutes until the onion softens, then add and stir in the tomato paste. After a minute, add the beer, cook for another minute or two, then add the broth and heat through.
Add the pepper and stir, then simmer for a few minutes to allow the flavors to meld. Cool and store for later use as a pre-cooked dish.
- Heat the chili in a covered saucepan over medium heat until heated through, stirring occasionally.
Meanwhile, rinse the refried beans under running water and warm them in a small skillet over medium heat. Turn on the broiler in the oven and position the rack in the middle. When the chili is hot, remove the lid and garnish with tortilla chips.
Sprinkle the chips with beans and top with a layer of cheese. Place the dish under the broiler until the cheese is melted and lightly browned. Thinly slice the Fresno pepper. Garnish the nacho chili with sliced Fresno peppers and drained pickled jalapeños.
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