Ingredients

The following ingredients have 6 Servings
  • 10 slices meaty bacon
  • half a pound
  • 2 tablespoons olive oil or neutral oil
  • 1 ½ pounds ground sirloin (80/20)
  • Kosher salt and pepper
  • 2 tablespoons smoked sweet paprika
  • 1 tablespoon chili powder blend or Aleppo chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 large onion
  • 1 can or jar piquillo peppers
  • 7-8
  • drained and chopped (or 2 roasted red peppers
  • drained and chopped)
  • 4 cloves garlic
  • chopped or grated
  • 3 tablespoons light brown sugar
  • 3 tablespoons cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tomato paste
  • One 14-ounce can diced or crushed fire-roasted tomatoes
  • 1 bag tortilla chips
  • 2 cups shredded yellow medium cheddar (12 ounces)
  • Mild or hot pickled jalapeno pepper rings
  • Chopped white onions or scallions
  • to serve
  • Cilantro or parsley
  • to serve
  • One 16-ounce container of sour cream or Mexican crema
  • Smoked Chipotle Tabasco
  • to taste
  • A squeeze of lime

Instruction

  • Preheat oven to 400˚F and bake bacon on a slotted pan or wire rack set over a rimmed baking sheet until very crisp, 16 to 18 minutes
  • Remove and cool to handle, then chop
  • In a large, deep skillet, heat oil, 2 turns of the pan, over medium-high heat, add beef and brown and crumble, season with salt, pepper, paprika, chili powder, oregano, cumin and coriander, stirring to toast spices a minute or so
  • Add onions and cook to soften, adding about ½ cup water after a few minutes, let it absorb, then add piquillos or roasted peppers, garlic, stir a minute more, add sugar, vinegar, Worcestershire, paste and combine
  • Stir in diced or crushed tomatoes and reduce heat to low
  • Add a little more water if the mixture gets too thick or starts to burn
  • Add chips to oven and toast a couple of minutes, top chips with meat and cheese and switch on broiler to high, then broil to brown cheese
  • Meanwhile, season sour cream or Mexican crema with smoked Chipotle Tabasco sauce to taste and a squeeze of lime and put in a squeeze bottle
  • Top nachos with pickled pepper rings, onions or scallions, cilantro or parsley, spicy crema sauce and chopped bacon, serve