Chili beef nachos recipe



Beef Chili

1.3 kg Diced grass fed beef chuck

1kg Veal stock

200g Sliced shallot

50g Minced garlic

5g Cumin seeds

1.2 kg Chopped tomatoes (canned)

40g Chili powder

800g Kidney beans

50g Sugar

(1) In a pan sweat shallot, garlic and cumin until golden brown

(2) Add beef and seal well

(3) Add chili powder and gently fry to cook out

(4) Add chopped tomatoes, sugar and cook out until reduced by 1 third

(5) Add veal stock and gently simmer for approximately 8 hours or until meat is very soft and falls apart (add water during cooking process if necessary)

(6) When meat is almost cooked, add kidney beans and reduce to desired consistency

Serving method

(1) In a pan heat 100g beef chili

(2) In a big bowl add 50g tortilla chips on top place 50g beef chili and grated mozzarella cheese

(3) Place under salamander to melt cheese

(4) On top add the other 50g tortilla chips and the other 50g beef chili

(5) Cover evenly and generously with grated mozzarella and place sliced cheddar on top

(6) Place under the salamander until fully melted and golden brown

(7) On top add a quenelle of crème fraiche and smashed avocado

(8) Add a generous amount of Pico De Galo salsa, chopped parsley and serve

d a generous amount of Pico De Galo salsa, chopped parsley and serve