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Cincinnati Nachos by Foodtastic Mom
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Cincinnati Nachos

Cincinnati Nachos are tortilla chips topped with Cincinnati-style chili, red beans, jalapeños and plenty of cheese. If you’ve never tried the Queen City’s sweet, tangy and slightly spicy version of chili this is a terrific introduction!
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 288kcal
Author Foodtastic Mom

Ingredients

  • 1 lb ground sirloin
  • 1 small white onion peeled and diced
  • 1 tbsp chili powder
  • 2 tsp cocoa powder
  • 2 tsp light brown sugar
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp oregano
  • 1/2 tsp cinnamon
  • 1/4 tsp all spice
  • 1 15 oz can tomato sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp hot sauce
  • 1 bag corn tortilla chips
  • 8 oz mild cheddar cheese shredded
  • 1/2 cup light red kidney beans drained
  • 1/4 cup pickled jalapeños drained

Instructions

  • Heat your broiler on low setting with the rack in the upper third of the oven. Line a large sheet pan with parchment paper and spread the tortilla chips evenly on top of the paper.
  • In a large non-stick skillet over medium-high heat, brown the ground sirloin and onion. Add all the seasonings, tomato sauce, worcestershire sauce and hot sauce. Stir well to combine and simmer for 8 - 10 minutes.
  • Top the corn chips with the Cincinnati-style beef chili. Top with the kidney beans. Sprinkle the shredded cheese evenly over the top.
  • Broil the nachos on low setting just until the cheese is melted. Top with jalapeño slices and serve immediately.

Nutrition

Calories: 288kcal