Cincinnachos! Cincinnati Style Chili-Cheese Nachos

Ohio meets Arizona! Cincinnati chili cheese nachos, "Cincinnachos" as they will henceforth be known, are the best of everything for snacking season.

Cincinnati Style Chili is spooned over tortilla chips and topped with kidney beans, cheddar cheese, raw onions and jalapenos. Start with My Recipe for Cincinnati Style Turkey Chili, which I developed years ago based on an overwhelming desire to recreate Skyline Chili which at the time was not available anywhere in Arizona. We can still only get it in dried packets and cans which doesn’t quite cut it.

Substitute ground grass-fed beef or vegetarian ground beef crumbles if you prefer. Check your bag of tortilla chips and be sure that the contain nixtamalized corn which has been processed in an alkaline solution before grinding.

Ingredients

• 2 cups of Jackie's Cincinnati Style Chili, warmed

• 1 bag of tortilla chips made with nixtamalized corn, such as Siete brand

• 1 cup kidney beans rinsed

• 2 cups shredded sharp cheddar cheese

• 1/2 cup chopped onion

• 1/2 cup pickled jalapeño peppers

• Hot sauce to taste

Instructions

• Pre-heat the oven to 350 degrees

• Cover a large baking sheet with parchment paper.

• Spread a layer or tortilla chips onto the sheet. Drop spoonfuls of warm chili onto the tortilla chips then top with beans and onions. Cover with an even layer of cheese.

  

• Bake for 8-10 minutes or until the cheese melts, being careful not to burn the tortilla chips.

• Remove from oven and distribute the jalapenos on top of the warm nachos. Sprinkle with your favorite hot sauce and enjoy!

  

American, Mexican, Sonoran

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