February 05, 2021

Chilli Beef Nachos by Barry Horne

By Tom Gibson
Chilli Beef Nachos by Barry Horne

Serves 4  

800g beef mince
2 onions
2 celery sticks
2 small carrots
4 cloves garlic (finely diced)
500ml passata
250ml True Food Veal Jus
2 tsp cumin
1tsp smoked paprika
1/2 tsp dried chilli flakes
salt & pepper
2tsp chipotle paste or salsa
200mml sour cream
150-200g grated cheese x 150-200g
50g jalapenos (or as much as you like)
400g tortilla chips  (about half a bag per person as a main course)

Finely dice the onions, celery and carrots. Put a large pan on a medium heat and add a small amount of oil. Put the vegetable and garlic in the pan and cook for 10 mins stirring occasionally to soften. Once softened add the mince and turn the heat up to colour it, stirring all the time.
When the mince is browned add the spices and salt and pepper and cook for another minute. Add the veal jus and cook down for 1-2 mins. Add the passata and turn the heat down to a simmer and let it cook for 20 mins until it's reduced and full of flavour.
In a small bowl mix the cream and chipotle and a pinch of salt and keep to one side.
To assemble, place your tortilla chips in a large baking tray and cover with a generous amount of the chilli beef, drizzle the sour cream over the meat and add jalapenos. Cover with the grated cheese. Pop into a hot oven or grill for 3-4 mins to melt the cheese and serve.