Nachos and Chilli

Chilli con Carne is one of our family favourites. I usually make it with beef mince and serve with rice, but Hubby and I were at a comedy club recently and this is how it was served, just one large plate in the middle of the table for a 'sharing' dinner.  I have also decided to use chunks of casserole steak for this - it just seemed 'right' somehow!

Nachos and Cheese

Ingredients:

• 1kg diced casserole steak
• 2 tins chopped tomatoes
• 2 cartons tomato passata
• 1-2 tsp cayenne pepper (to taste)
• 2 red chillis, de-seeded and chopped
• Tabasco sauce, to taste
• 1 shot bourbon - aprox 25 ml - Optional
• 2 small red onions, diced
• 2 cloves garlic
• Dried chilli flakes, to taste
• 1 Large packet of tortilla chips
• Sour cream
• Salsa
• Grated cheddar cheese - as much or little as you like.

Method:

• Soften the onions, garlic and chilli in the pan.
• Add the steak and bourbon and brown fairly quickly.
• Turn down the heat and add the tomatos, passata, cayenne, tabasco
• Leave to simmer on a low heat for at least 2 hours, or transfer to an oven proof casserole dish and pop in the oven at gas 3 for 2 hrs or so.
• Just before you are ready to serve, put all the tortilla chips on a really large plate and cover with grated cheese.
• Pop under the grill until the cheese just starts to melt.
• remove the plate from the grill, ladel the chilli over and then serve in the middle of the table for everyone to help themselves.
• Serve sour cream and salsa in dishes to accompany the Nachos and Chilli.



P.s  I served this on a large plate, aprox 1and a half foot long and 1 ft wide. It served 4 of us with little left over. However there was enough chilli left in the oven dish for hubby to take to work for lunch the next day.