Chili Nachos

Chili (or use your recipe):

2 tablespoons vegetable oil 

1 onion, diced 

2 jalapeños, seeded and diced (optional)

1 pound ground beef 

2 tablespoons chili powder

1/2 teaspoon ground cumin

1 (28-ounce) can Ro-tel

1 (15-ounce) can black or pinto beans, drained and rinsed 

Salt to taste

3 cups shredded Mexican blend cheese 

Tortilla chips

Sour cream, salsa, guacamole, etc. for serving

Make chili. In a Dutch oven over, medium high, heat oil. Add onion and jalapeños, if using, and sauté until translucent, about 3 minutes. Add ground beef, use a spoon or spatula to break it up, then season with chili powder and cumin.

When ground beef is cooked through, about 5 minutes, stir in Ro-tel. Reduce heat to medium low and let simmer until thick, 45 minutes to 1 hour. Stir occasionally. Season with salt to taste.

Refrigerate chili about 30 minutes.

Heat broiler. Line a baking sheet with foil or parchment. In a bowl, stir together cheese and 1 cup chili. Spread tortilla chips on baking sheet in a single layer, then spoon chili cheese mixture over chips. Broil until cheese is melted and lightly browned, about 3 minutes. Serve with sour cream, salsa, guacamole and whatever else you’d like to have nachos with.