2 large jalapeño peppers
2 tbs extra virgin olive oil
900g ground sirloin
1 large onion, finely chopped
4 cloves garlic, finely chopped
Freshly ground black pepper
1 tbs cumin, a palmful
1 tbs coriander, a palmful
1 tbs smoked sweet paprika
2 tbss chilli powder
¼ cup tomato paste
1 (350ml) bottle beer
2 cups beef stock
1 (175ml) can vegetarian spicy refried beans
1 bag good quality corn tortilla chips
2 cups shredded soft Mexican melting cheese or Monterey Jack or yellow cheddar cheese or combo of any of the above
1 Fresno red chilli
1 small can or jar pickled jalapeños
Char the poblano peppers and 2 large jalapeños over an open flame on stove top or under a hot broiler with oven door left slightly ajar for steam to escape. Place the charred peppers in a bowl and cover with plastic wrap until cool enough to handle. Peel the peppers and seed them. Chop and puree into coarse sauce in food processor.
Meanwhile, heat 2 turns of the pan extra virgin olive oil over medium-high heat in a chilli pot. Add the meat and brown well. Add the onions, garlic, salt, pepper, cumin, coriander, paprika, and chilli powder. Cook to soften onions a few minutes then stir in tomato paste.
After 1 minute, add the beer and cook off another minute or two, stir in the stock and heat through. Stir peppers into the chilli and simmer a few minutes to combine flavours. Cool completely and store for make-ahead meal.
To reheat the chilli: Place in a covered pot over moderate heat until heated through, stirring occasionally. Meanwhile, thin the refried beans with a splash of water and heat in a small pan over medium heat. Turn on the broiler and place the rack in the middle of the oven. When the chilli is hot, uncover and top with tortillas.
Dot the tortillas with beans and cover the entire layer with cheese, place under the broiler until lightly browned and cheese has melted. Thinly slice fresh Fresno pepper. Garnish Nacho Chilli with sliced fresh Fresno pepper and drained pickled jalapeño peppers. -
Recipe courtesy of Rachael Ray