I love chilli beef with cheese & nachos, they came about due to the fact that during the Summer months over the last few years, I have worked on a Mexican street food van that serves up amazing chilli, burritos, quesedillas & good old nachos with cheese. I learnt a lot about Mexican food and flavours in the last few years and this recipe combines my favourite things about Mexican food all into one. I don’t love the heat from chilli but I do love the deep warming flavours that are great for any time of year. I’m not very partial to kidney beans either, so this recipe doesn’t have any in it at all. If you do like them, you can add one tin with the recipe. Also if you like the chilli fire, just add a bit more until it’s as hot as you like.
This is a very simple slow cooked chilli that can be made on the hob or in a slow cooker. The end result is a delicious, flavoursome chilli with a good overall taste that is not too hot and can be served to the kids as it is. If this recipe is too hot, just add more sour cream. The Boy and Misteright don’t really do hot & spicy food so this was just the right heat for them. The chilli is very mild to suit everyone but if you do like a good hot chilli kick, add some spicy tomato salsa on your own portion instead of mild.
- 750g beef brisket or skirt
- 1 x medium carrot (grated)
- 2 x red onions (finely diced)
- 2 x cloves of garlic (crushed)
- 1 x jar of Organico tomato & basil
- 1 x jar of water (use empty jar from above)
- 2tbsp tomato ketchup
- 2tbsp tomato puree
- 1 1/2 tsp chipotle paste
- 1tsp very lazy smoked chopped chillis
- 1tsp very lazy fire roasted chillis
- 1 x green pepper (finely diced)
- 1 x red pepper (finely diced)
- 1 x yellow pepper (finely diced)
- 25g 90% dark chocolate
- handful of fresh corriander
- 300g grated red Leicester cheese
- mild tomato salsa
- sour cream
- 1 bag of Mexican Daves cheese nachos
- place the beef into a large casserole pan with a lid and brown slightly
- add the carrot, onions, tomato & basil sauce, water, ketchup, tomato puree, chipotle paste, chillis and peppers
- cook on a medium heat on the stove top for a minimum 5 hour; in a slow cooker for about 8 hours or in the oven on Gas Mark 3 for 6-8 hours until the beef is fall apart tender
- remove the meat from the pan and pull apart gently with a fork then transfer the pulled beef back into the pan and mix into the remaining sauce
- add the chocolate and stir well
- add a generous handful of fresh corriander
- stir for a final time
- allow one large scoop of chilli beef per person and top with grated cheese
- add mild tomato salsa & sour cream if desired
- serve with nachos
Mexican Daves nachos came in this months Degustabox along with the Organico tomato & basil jar. Both products are great quality and taste delicious. I will be reviewing the March Degustabox contents and the service soon. If you don’t have these products, you can use a jar of tomato passata and a bag of any brand of nachos. I do recommend Mexican Daves. They had a lovely crunch and stayed in tact for scooping. Even when they had been piled high with steaming hot chilli, they didn’t go soggy!
Disclaimer – I received a Degustabox free of charge.
I was not obligated to create a recipe using any of the products.
I just like doing stuff like that!
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