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!
Servings 8
Calories 288kcal
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