Beef and jalapeno chilli nachos recipe

BEEF AND JALAPEÑO CHILLI NACHOS

For this dish you can use a conventional stove or cook on the bbq – lay a flat bed of red hot coals and cook in a cast iron pan.

Ingredients

For the chilli:

  • 500g peeled and chopped Beef and Jalapeño Chilli Sausages
  • 1 onion, sliced
  • 2 tbsp chilli paste (see below)
  • 200g chopped tomatoes
  • 300ml Guinness or any stout
  • Handful coriander, roughly chopped
  • 5 large wheat flour tortillas
  • 300g Red Leicester cheese

For the chilli paste:

  • 1 tbsp coriander seeds
  • ½ tbsp cumin seeds
  • 1 tbsp dried oregano
  • 1 tbsp cracked black pepper
  • 1 tbsp chopped dried ancho chilli
  • 2 jalapeño chillis
  • ½ tbsp cayenne pepper
  • 1 tbsp minced garlic
  • 1 tbsp soft light brown sugar

Method

Pound the chilli paste ingredients together with a pestle and mortar or pulse hard in a blender. You can store any you don’t use for a few weeks in the fridge to use as a base for any stew, soup or stir-fry.

Get a saucepan hot on the stove and brown the sausages. Once browned, add the stock and top with a little water until the meat is fully covered. Place a lid on top, leaving a small air hole, and simmer for 30mins.

Once cooked, drain the meat and leave to one side, and pour the remaining stock into a container.

Fry the onion in the saucepan with a little oil until it begins to colour, add the chilli paste and cook for another minute. Add the tomatoes, the reserved stock and the beer and reduce by at least half. Add the meat back into the pan and cook until you have a good consistency. Season to taste and add the coriander.

Slice the tortillas into triangles and deep fry until crispy. Bake the tortillas and the chilli with the cheese on top for 5 mins in a wood oven or in a conventional oven at its maximum heat.

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Dry Aged Beef - New York Strip
Recipes by Neil Rankin