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Chilli Nachos


⅓ cup oil
1.5 kg beef mince
4 med onions, finely chopped
2 red bell peppers, finely chopped
2 red chillies, finely chopped
1 tsp Supreme Coarse Black Pepper
2 tbsp Supreme Garlic Paste
Salt to taste
1 tbsp Supreme Onion Powder
1 tbsp Supreme Garlic Powder
3 tbsp Supreme Paprika Powder
1 tbsp Supreme Cayenne Pepper Powder
1 tbsp Supreme Cumin Powder
1 tbsp Supreme Smoked Paprika
1 tsp Supreme Chilli Powder
½ tsp Supreme Chilli Flakes
1 tbsp dried oregano
3 Supreme Plum Tomato Tins, pureed
140g tomato paste
2 cups beef/ chicken / veg stock
1 tbsp instant coffee
100g dark chocolate
2-3 Supreme Kidney Beans tin, drained
½ tbsp sugar

Other Ingredients:
Grated mozzarella
Sour cream
Spring onions
Coriander leaves
Sliced cherry tomatoes


Heat oil in a large pot over high heat. Add chopped onions, chopped red bell pepper and chopped chillies. Sauté until soft, then add beef mince, garlic paste, coarse black pepper and salt. Stir well to break the mince down cook until all moisture has evaporated and the mince starts to brown a little. Add onion powder, garlic powder, paprika powder, cayenne pepper powder, cumin powder, smoked paprika, chilli powder, chilli flakes and oregano. Stir well and cook for 5 minutes. Add pureed tomato and tomato paste, stir well, turn the heat down to low and bring to a simmer. Then stir in stock, coffee, chocolate and sugar. Cover and simmer on a medium burner on low for 45-minutes (give the chilli a good stir every 10 minutes). Lastly, add kidney beans and stir to distribute evenly. Simmer for another 5 minutes then serve. Arrange Nachos on an oven proof plate/ platter. Top with desired amount of chilli then grated cheese. Place under a grill until the cheese has melted. Top with coriander leaves, sliced spring onions, sliced tomatoes and sour cream. Serve immediately.

Note: this recipe makes a big batch of chilli. Recipe can be halved to make a smaller portion. Approximately serves 10-12 people. Leftover chilli can be frozen.