Half-Smoke Chili Nachos
Tortilla chips layered with the same all-meat chili and mustard used on half-smokes, plus melted cheese and diced onion, a carryout-inspired mash-up found on modern D.C. bar menus.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 520 kcal
Equipment
- •Baking sheet
- •Saucepan
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 30
- carbs
- 40
- protein
- 22
- calories
- 520
Instructions
- 1
Preheat your oven to 400°F.
- 2
Cook the ground beef in a saucepan until brown. Stir in the chili powder and tomato paste.
- 3
Pour in the beef broth. Let it gently bubble for 20 minutes until it thickens.
- 4
Spread half of the tortilla chips across a sheet pan.
- 5
Spoon half the chili and half the cheese over the chips. Repeat with the remaining chips, chili, and cheese.
- 6
Bake for 8-10 minutes. Remove when the cheese is completely melted.
- 7
Scatter the diced onion over the top. Drizzle with mustard.
- 8
Serve right away while still hot.
Chef's tips
Layer the chips, chili, and cheese in two rounds rather than one big pile so every chip gets toppings.
Storage
Best eaten immediately; does not store well once assembled.
Reheating
Not recommended once assembled; reheat chili separately and rebuild over fresh chips.
Common mistakes to avoid
- •Piling everything into one layer, leaving the bottom chips completely bare
- •Using runny chili, which quickly makes the chips soggy
Serving suggestions
Cooked Half-Smoke Chili Nachos?
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