Devilishly Hot Nachos

If you have ever craved some nachos with zero mood to venture out to a restaurant, you have to try this deliciously flavourful (and spicy) recipe for devilishly hot nachos.

Get ready for a sizzling experience at the first ever Ring of Fire Chilli Festival, coming to the Mzansi Food & Drink Show in June. Ring of Fire will boast a hot line-up for chilli enthusiasts, food lovers and families, with live demonstrations, chilli-themed workshops, food stalls serving up fiery delights and stands selling all things chilli. Book your tickets here.

Devilishly Hot Nachos

Recipe supplied by the Mzansi Food & Drink Show

Cook’s Tip

• You can reduce/increase the amount of chili used in the recipe to suit your taste.

• Any leftover mince can be refrigerated, reheated the next day in the microwave and spread over slices of toast, with a fried egg on top.

Ingredients

• 5 rashers of bacon, chopped

• 1 large onion, diced

• 1 red pepper, diced

• 1 large red chili, chopped

• 1 large green chili chopped

• 3 cloves garlic, minced

• 500 g beef mince

• 1 tbsp brown sugar

• 1 tbsp chili powder

• 1½ tsp smoked paprika

• 1 tsp cumin

• 1 tsp onion powder

• ¾ tsp ground black pepper

• ½ teaspoon salt

• ⅛ tsp cayenne pepper

• 300 ml beef broth 

• 425 g dark red kidney beans, lightly rinsed and drained

• 425 g black beans, lightly rinsed and drained

• 400 g diced tomatoes, undrained

• ¼ cup tomato paste 

• 1 tbsp Worcestershire sauce

• 1 large bag nachos chips

• Sour cream/guacamole/grated cheese to serve

 

Method

1. Place the chopped bacon in a large pot and cook over medium heat until crisp. Remove bacon and drain on a paper towel.

2. Into the same pot, add the onion and pepper and cook until softened, about 3-5 minutes.

3. Add the garlic and cook until fragrant (about 30 seconds), then add the beef, breaking apart with a spatula as you cook. Once meat is partially browned, add the sugar and all spices (chili powders, paprika, cumin, onion powder, black pepper, salt, cayenne pepper) and stir well.

4. Add all remaining ingredients — beef broth, beans, tomatoes, tomato paste, chilis and Worcestershire sauce, cooked bacon and stir well.

5. Bring to a boil and cook for a minute or two, stirring frequently. Reduce the heat and simmer, uncovered, stirring occasionally for 30 minutes.

6. When ready to serve, spread a layer of nachos chips on the bottom of a large platter and spoon a third of the chili mince on top. Repeat two more times, finishing with chili mince topping. Add grated cheese, and dollops of sour cream and guacamole and – if you are really adventurous and bold – garnish with thin slices of fresh chili.