Chilli Con Carne Nacho Dipper Recipes

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CHILLI CON CARNE NACHO DIPPER!



Chilli Con Carne Nacho Dipper! image

This is a terrific recipe for adults and kids! You can vary the taste by adding more or less chilli, I don't put chilli in this dish when making it for school canteen. But would happily add jalapeno's and red capsicum for an adults party! I make it in bulk and freeze portions for the kids to have as an afternoon snack. This makes about 2kg of con carne. You may like to serve it up in a bowl, topped with some cheese, a dollop of sour cream and fresh mashed avocado, with corn chips on the side. Total meal! This is a variation of other CCC recipies... but specifically altered for school canteen lunches.

Provided by limecat

Categories     Lunch/Snacks

Time 1h50m

Yield 20 serving(s)

Number Of Ingredients 15

1 kg beef mince
400 g red kidney beans
400 g mexican style beans (Jackel mix by Heinz)
2 brown onions, finely chopped
1 tablespoon olive oil
800 g tomatoes, diced
2 tablespoons tomato paste
2 tablespoons garlic
2 teaspoons ground cumin
2 teaspoons ground coriander
2 tablespoons sweet paprika
1 -2 teaspoon fresh chili pepper (optional)
2 cups water
2 tablespoons instant bouillon granules
2 cups tasty cheese, shredded

Steps:

  • Preheat oven to 160°C Heat a couple of teaspoons of oil in a large pan and cook the mince on high heat until it's completely browned. Put the mince aside in a large casserole dish.
  • Use a can of red kidney beans, wash them thoroughly under running water and drain.
  • Heat the remaining oil in the same pan on medium heat. Add the onion and garlic (I use minced from a jar) and cook until onion is soft. Add and spices and cook (about 1 minute until aromatic).
  • Add tomato paste and cook a few more minutes on low heat - You can add some sugar if you don't have tomato paste.
  • Add canned diced tomato (I like to use canned roma tomatoes) and 2 cups of water and the 2 tbs of stock (vegetable or beef), and bring to the boil for a couple of minutes.
  • Pour tomato mixture into the casserole dish with the mince.
  • Add the drained red kidney beans and stir until well combined. Add the Jackel beans and stir in well.
  • Bake the mixture, covered, for about 1 1/2 hour in fan forced oven.
  • Put 1 serve in a bowl (about 100gm) with a spoon full of shredded cheese on top, a dollop of sour cream and/or fresh mashed avocado, with 30-50 gm corn chips on the side for dipping.

Nutrition Facts : Calories 229.3, Fat 15.4, SaturatedFat 6.8, Cholesterol 49.4, Sodium 132.2, Carbohydrate 8.6, Fiber 2.6, Sugar 1.9, Protein 14.3

CHILLI NACHOS



Chilli Nachos image

Perfect as a quick al fresco snack or even as a starter to a main meal, Chilli Nachos are quick and easy. The taste great too!

Provided by hayleylongdin

Time 15m

Yield Serves 2

Number Of Ingredients 5

400g can chilli con carne
115g bag tortilla chips
1 Tbsp Emmental cheese, finely grated
1 Tbsp sliced, green jalapenos, drained
Guacamole or sour cream to serve

Steps:

  • Heat the chilli con carne in a saucepan for five minutes until hot.
  • Place tortillas in a large frying pan on a low heat, carefully tossing to warm through.
  • To serve, arrange tortillas on a large plate or platter and pour over chilli.
  • Sprinkle with cheese and scatter over jalapenos. Serve with guacamole and sour cream.

CHILI NACHOS



Chili Nachos image

The recipe for this creamy, chili-style dish was passed down through our church years ago. It's so warm and filling that we often prepare it when we take skiing trips to Colorado. It can be served over corn chips and eaten with a fork...or kept warm in a slow cooker and served as a hearty dip at parties. -Laurie Withers, Wildomar, California

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 20m

Yield 16 servings.

Number Of Ingredients 9

2-1/2 pounds ground beef
3 cans (15 ounces each) tomato sauce
2 cans (15 ounces each) pinto beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chiles, undrained
2 envelopes chili mix
2 pounds Velveeta, cubed
1 cup heavy whipping cream
2 packages (16 ounces each) corn chips
Optional: Sour cream, sliced jalapeno and lime wedges

Steps:

  • In a Dutch oven, cook the beef until no longer pink; drain. Add tomato sauce, beans, tomatoes and chili mix; heat through. Add cheese and cream; cook until the cheese is melted. Serve over chips. If desired, top with sour cream, sliced jalapeno and lime wedges.

Nutrition Facts : Calories 550 calories, Fat 36g fat (16g saturated fat), Cholesterol 91mg cholesterol, Sodium 1379mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 3g fiber), Protein 28g protein.

KICK ASS NACHOS USING LEFTOVER CHILLI CON CARNE OR CHICKEN



Kick Ass Nachos Using Leftover Chilli Con Carne or Chicken image

To the untrained eye this doesn't look much cop but it's such a good dish you just gotta try it! The jalapeños are essential as is the sour cream and guacamole. I've given the beef version below but I also like using shredded chicken, onions and garlic, with black pepper and cayenne instead of the chilli con carne. A complete meal in itself and damn fine one at that.

Provided by robd16

Categories     Mexican

Time 12m

Yield 1 serving(s)

Number Of Ingredients 7

100 g tortilla chips (approx)
8 slices pickled jalapeno peppers (approx)
8 tablespoons leftover chili, con carne heated through (approx)
6 tablespoons salsa, heated through (can use pasta sauce)
80 g grated cheese (approx)
4 tablespoons guacamole (approx)
2 tablespoons sour cream (approx)

Steps:

  • Assemble the Nachos on individual plates. Try to distribute the ingredients evenly, in little pockets, throughout the nachos including the cheese but reserving some to sprinkle on top.
  • Microwave for 2 minutes making sure the cheese is melted and top with guacamole and sour cream.
  • Eat with your hands and get really messy. Fantastic!

Nutrition Facts : Calories 969.9, Fat 54.9, SaturatedFat 20.9, Cholesterol 85.5, Sodium 2458.5, Carbohydrate 94.2, Fiber 12.5, Sugar 6.3, Protein 32.8

WARM CHILI CHEESE DIP



Warm Chili Cheese Dip image

This is a warm, cheesy dip with chili con carne. Passed down from a coworker, it's the staple to any potluck or Sunday football game party.

Provided by vinolover

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 40m

Yield 20

Number Of Ingredients 4

1 (2 pound) loaf processed cheese (such as Velveeta®), cubed
2 (15 ounce) cans chili without beans (such as Hormel®)
2 (8 ounce) packages cream cheese, cubed
1 (16 ounce) jar picante sauce (such as Pace®)

Steps:

  • Place processed cheese, chili, cream cheese, and picante sauce into a slow cooker, set on Low, and let processed cheese melt, about 30 minutes. Stir until thoroughly combined; serve warm.

Nutrition Facts : Calories 269 calories, Carbohydrate 8.5 g, Cholesterol 67.3 mg, Fat 20.5 g, Fiber 0.6 g, Protein 13.4 g, SaturatedFat 12.1 g, Sodium 958.5 mg, Sugar 4.7 g

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