Ours, Not-chos Recipe

Heat a medium saucepan or skillet over medium heat. Add olive oil and swirl to coat.

Add the diced yellow onion and cook, stirring occasionally, until translucent and beginning to soften, about 5–7 minutes.

Add the minced garlic and diced green bell pepper; cook for 2–3 minutes more until fragrant and pepper begins to soften.

Stir in the tomato paste and cook 1 minute to deepen flavor, then add the canned diced tomatoes with their juices. Scrape any browned bits from the pan.

Add the drained black beans, kidney beans, and pinto beans, then pour in the broth. Stir to combine.

Season with chili powder, ground cumin, smoked paprika, salt, black pepper, and optional brown sugar. Bring the mixture to a gentle simmer, then reduce heat to low and simmer uncovered for 12–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning.

If the chili is too thick, add up to 1/2 cup more broth or water to reach a scoopable but not soupy consistency. Keep warm until assembly.

While the chili simmers, prepare the fresh toppings: place diced tomatoes in a bowl and season with 1/4 tsp salt and 1/4 tsp black pepper; toss gently.

Place the diced red onion and thinly sliced jalapeño on a small serving dish so guests can add to taste.

If you don't have ready-made guacamole, mash 2 ripe avocados with a pinch of salt, 1 tsp lime juice, and a tablespoon of finely chopped cilantro to make about 1 cup of guac. Adjust seasoning to taste.

Spoon sour cream into a small bowl and stir to loosen so it’s easy to dollop.

Preheat the oven to 375°F (190°C). Arrange the tortilla chips in an even single layer on a large rimmed baking sheet, overlapping slightly but avoiding a single stack.

Evenly sprinkle the shredded mozzarella over the chips, covering as much surface as possible so cheese will bind the toppings.

Spoon the warm three-bean chili over the cheese-layered chips in dollops, distributing it so each chip or cluster has some chili (use about 1 1/2 to 2 cups of chili depending on preference).

Place the baking sheet in the preheated oven and bake 6–8 minutes, or until the cheese is fully melted and bubbling and the chips at the edges are beginning to brown. For extra browning, switch to broil for the last 45–60 seconds—watch closely to avoid burning.

Remove from oven and let cool 1–2 minutes. Scatter the seasoned diced tomatoes, diced red onion, and sliced jalapeño over the melted cheese and chili.

Dollop spoonfuls of guacamole and sour cream across the top (about 1–2 tbsp each per cluster), then sprinkle chopped cilantro and squeeze lime wedges over the platter to finish.

Serve immediately on the baking sheet or transfer to a large platter. Offer extra sour cream, guacamole, and hot sauce on the side.