For the spiced butter
2 tbsp olive oil
1½ tsp ground cumin
1 tsp chilli powder
1½ tsp smoked paprika
1 tsp tomato ketchup
1/2 tsp of vinegar
½ tsp Marmite
125g butter, softened to room temperature
For the chilli
400g minced beef
1 large onion, diced
4 cloves garlic, peeled and crushed
1 green chilli, deseeded and diced
2 tbsp tomato purée
Half a bottle red wine (375ml)
400g can chopped tomatoes
500ml beef stock
A jar of Pimiento Piquillo peppers, drained and roughly chopped
For the Guac
1 smashed avocado
Half a red onion finely chopped
1 tomato finely chopped
Juice of half a lime
1 chopped chilli
Shit loads of grated Mozzerella and mature cheddar, nachos, jalapeños, sour cream, and guacamole
What's your favourite type of food which isn't yours? Nacho Food. Well this food technically isn't ours but she did make our logo so it kind of is @jessicadoesfood. Super slutty spiced cumin butter chilli nachos. Layer your nachos like a lasagne nachos, chilli, cheese REPEAT until you are satisfied - Pop in the oven at 180C till the cheese is bubbling and golden.
Slut it up to the max with shit loads of grated Mozzarella and mature cheddar, nachos, jalapeños, sour cream, and guacamole
Start by making the spiced butter. Heat the olive oil in a frying pan and lightly fry the cumin and chilli powder till they are giving off a delicious aroma. Pour into a bowl and add the rest of the spiced butter ingredients; mix together and once cool, place in the fridge.
Add 3 tbsp olive oil to a large sauce pan and heat over a high heat until smoking hot. Add the mince and cook until browned. Remove and drain the meat.
Turn the heat down to medium and add the remaining olive oil. Add the onions and cook until the onions begin to colour, then add the garlic and green chilli and cook for another 5 minutes.
Add the tomato purée, stir and cook for another 5 minutes. Add the browned mince, pour in the red wine and allow to reduce by two-thirds. Add the tomatoes and stock and simmer over a low heat for at least 1 hour till nice and saucy.
Fold in the chopped red peppers and simmer until they are heated through. Stir in 2½ tbsp of the spiced butter for mild-medium heat (or more if you like it hotter). Season with salt and freshly cracked black pepper.
Build up your nachos in layers, nachos, chilli, cheese REPEAT until you are satisfied. Pop in the oven at 180C till the cheese is bubbling and golden, take out and add all your toppings, serve with some extra nachos on the side.