Nachos All The Way W / Chili Recipe

Make the chili

Heat a large pot over medium heat. Add the olive oil and sauté the diced onion until translucent, about 3-4 minutes. Add the minced garlic and cook 30 seconds more. Increase heat to medium-high and add the ground beef (or turkey). Cook, breaking up the meat with a spatula, until browned and no pink remains, 5-7 minutes. Stir in chili powder and cumin and cook for 1 minute to bloom the spices. Pour in tomato sauce and diced tomatoes with their juices; add kidney beans and beef broth. Season with salt and pepper. Bring to a simmer, then reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until thickened.

Prepare toppings for later

While the chili simmers, keep sour cream, salsa, pico de gallo, jalapeño slices, and olives refrigerated and ready for finishing touch.

Preheat oven

Preheat oven to 375°F (190°C).

Layer chips and melt cheese

Spread an even layer of tortilla chips on a large baking sheet or oven-safe platter. Sprinkle with half of the cheddar and half of the Monterey Jack. Repeat with a second layer. Drizzle about 1/2 cup of salsa over the chips to add moisture and flavor. Bake for 6-8 minutes, or until the cheese is just melted.

Add chili and finish melting cheese

Remove the sheet from the oven briefly. Spoon the warm chili over the cheese layer, then sprinkle with the remaining cheddar and Monterey Jack. Return to the oven and bake 3-5 minutes more, until the cheese is fully melted and bubbly.

Finish with toppings

Remove from oven. Dollop sour cream in several spots, spoon on pico de gallo, scatter jalapeño slices and black olives. Sprinkle fresh cilantro over the top.

Serve hot with guacamole and extra salsa on the side. Garnish with lime wedges for a bright finish. This dish serves about 6 people.