Nacho’s with chilli con carne

I still remember when I first took a mouthful of nachos, i was about 13 years old and staying at a friends place, i was hooked. the next day i was telling mum all about the nachos I ate at kelly’s house. i don’t think she had ever had them either so it ended up becoming a weekly tradition.

since then i’ve evolved from the standard nachos. The nachos i make now are a little more “adult”

we were over on K’Gari (fraser island) as i was location scouting for my upcoming photography tour in November so we pulled in to central station, set up the cooker and ate the nachos in the forest.

chilli con carne:

ingredients:

1 carrot - diced

1 onion - diced

2 sticks celery - diced

2 tsp ground cumin

2 tsp smoked paprika

250g lean mince

2 tbsp tomato paste

400g tomato puree

400g cooked red kidney beens (drained and washed)

2 cups water

salt and pepper to season

method:

saute the carrot, onion and celery for a few minutes (until soft), add the spices and meat, cook until browned. add the tomato paste, tomato puree, beans and the 2 cups water reduce heat to low and simmer for about 30 minutes or until thickened. (you can eat this by itself with a bit of sour cream and guacamole)

gaucamole :

pico de gallo

1 tomato - diced

1 red onion - diced

2 tbsp jalapenos - diced

hand full of coriander - chopped

lime

avocado - mashed

Method:

throw it all in a bowl and mix together, add a squeeze of lime and salt and pepper to season. You can add more or less jalapeno depending on how spicy you like it

Nachos:

large bag corn chips

grated cheese

chilli con carne

gaucamole

sour cream

red chilli - finely sliced

1 tbsp coriander - chopped

method:

on an oven tray, layer - corn chips and cheese, grill until cheese melts, add chilli con carne, corn chips and cheese - grill again until cheese melts, add chilli con carne, spoon gaucamole and sour cream, sprinkle with red chilli and coriander. i Always have some back up corn chips. enjoy..