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 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 8
Calories 288kcal
Author Foodtastic Mom
Ingredients
1lbground sirloin
1smallwhite onionpeeled and diced
1tbspchili powder
2tspcocoa powder
2tsplight brown sugar
1tspcumin
1tspsalt
1/2tsporegano
1/2tspcinnamon
1/4tspall spice
115 oz cantomato sauce
1tbspWorcestershire sauce
1tbsphot sauce
1bagcorn tortilla chips
8ozmild cheddar cheeseshredded
1/2cuplight red kidney beansdrained
1/4cuppickled jalapeñosdrained
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.