Jul 14 2026
Restaurants›Six Thirteen›Chili Nachos Recipe

Chili Nachos Recipe

Inspired by Six Thirteen
Time45m
Serves4

Choice of Beef Chili or Veggie Chili, Served with Pico de Gallo and Guacamole

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Ingredients

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Chili

Pico de Gallo

Guacamole

Nachos

Method

Chili

  1. 1

    Cook the Beef

    In a large pot or skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sauté until onion is translucent.

  2. 2

    Add Ground Beef

    Add the ground beef to the onion and garlic mixture. Cook until the beef is browned, breaking it apart with a spatula.

  3. 3

    Add Remaining Ingredients

    Stir in the crushed tomatoes, kidney beans, chili powder, cumin, salt, and black pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally.

Pico de Gallo

  1. 4

    Combine Ingredients

    In a mixing bowl, combine the diced tomatoes, onion, cilantro, lime juice, and salt. Mix well and set aside.

Guacamole

  1. 5

    Prepare Avocados

    Cut the avocados in half, remove the pit, and scoop the flesh into a bowl.

  2. 6

    Mash and Season

    Add lime juice, minced garlic, salt, and black pepper to the avocado. Mash with a fork until smooth but still slightly chunky.

Nachos

  1. 7

    Prepare Nachos

    Preheat your oven to 350°F (175°C). On a baking sheet, spread out the tortilla chips in an even layer.

  2. 8

    Assemble Nachos

    Sprinkle the shredded cheese evenly over the tortilla chips. Bake in the oven for 10 minutes or until the cheese is melted and bubbly.

  3. 9

    Serve

    Remove from the oven and top with the prepared beef or veggie chili, pico de gallo, and guacamole. Serve immediately.

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