My family and I are huge University of Florida Gator Football fans! I am a fourth generation Gator grad, so it pretty much runs in my veins. There is nothing we like more than fall for football season.
But let’s just not talk about yesterday mmmkay?
My favorite part of football is the pregame tailgating. While I love heading up to Gainesville to hang out with all my friends that come into town. I also like to watch the games at home. At home I can prepare a huge spread and have a few glasses of wine WHILE enjoying the game. Not something you can have inside the stadium.
For #SundaySupper this week I’m sharing a gameday classic, nachos, but they are great for a tailgate because you can assemble them quickly in an aluminum pan and toss them on the grill to cook.
They don’t take long to cook, in five minutes you can be enjoying melty cheese and chunky chili con carne loaded nachos.
These are hearty, not for the faint of heart, gameday nachos. Loaded up with all your favorite toppings and even double layered.
Prepare the chili con carne in advance and bring along a container for gameday. In your eyes, if I committed a crime by adding beans to the chili then please just skip that step
Now you can enjoy a dinner of chili and have a dish to bring to the tailgate.
- 3 tablespoons olive oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 lb lean ground beef
- 14.5 oz can diced tomatoes
- ½ teaspoon dried oregano
- 1 tablespoons tomato paste
- 14.5 oz can red kidney beans
- 1 small corner of chocolate (about ½ inch square), chopped
- 1lb bag tortilla chips
- 2 cups chili con carne
- 3 cups shredded cheese (I used a mix of cheddar and pepperjack)
- 1 can diced green chilies, drained
- 1 tomato, diced
- 2 green onions, diced
- ½ cup cilantro, chopped
- sour cream or Greek yogurt
- Heat oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes. Add red bell pepper, garlic, chili powder, paprika, and cumin. Stir well and let cook an additional 5 minutes.
- Brown the meat in the same pan. Breaking it up into small pieces. Add tomatoes, oregano, and pinch of salt and pepper, tomato paste, and 1 tablespoon water and bring to a gentle boil. Put the lid on and reduce to a simmer for 20 minutes. Check occasionally and add water by the tablespoon as needed.
- Drain and rinse beans. Add to chili. Add chocolate and stir to combine. Simmer for an additional 10 minutes. Salt to taste.
- Preheat grill to high heat.
- Put one layer of chips at the bottom of a large (9×13) aluminum pan. Top with 1 cup of chili con carne and ½ of the cheese. Add another layer of chips on top and top with the remaining chili con carne and cheese. Top with green chilies.
- Turn grill down to medium and cook 5 minutes, checking halfway through. Chips should be turning brown on the edges and cheese melted and bubbly.
- Carefully remove from grill sprinkle with tomatoes, green onions, cilantro, and sour cream. Enjoy.
Chili con Carne recipe adapted from Chef in Disguise
Approx cost per serving: $1.80