Recipe courtesy of Susan Vu

Beef and Chorizo Chili Cheese Nachos

I love cooking with jalapeno pickling juice, it brightens everything-and gives these meaty nachos a tangy kick. A blend of beef and chorizo, the chili in this recipe is hearty and flavorful; make it on its own for an easy weeknight dinner.
  • Total: 1 hr 20 min
  • Prep: 10 min
  • Cook: 1 hr 10 min
  • Yield: 6 to 8 servings
Share This Recipe


2 tablespoons canola oil

8 ounces 80/20 ground beef

8 ounces Mexican chorizo, removed from casings and crumbled

Kosher salt and freshly ground black pepper

2 poblano chiles, cut into 1/2-inch dice (about 2 cups)

1 large yellow onion, cut into 1/2-inch dice (about 2 cups)

1 1/2 tablespoons chili powder

1 1/2 teaspoons ground cumin

4 cloves garlic, minced

1 cup tomato puree

1 cup beef stock

1 tablespoon Worcestershire sauce

1/3 cup sliced pickled jalapeno with 1/4 cup pickling brine

One 15-ounce can red kidney beans, drained and rinsed

8 ounces good-quality tortilla chips

5 ounces sharp Cheddar cheese, grated

5 ounces manchego cheese, grated

1/2 cup sour cream

1/4 cup thinly sliced scallions


  1. Preheat the oven to 425 degrees F and place a rack on the second-to-top position. Line a rimmed baking sheet with foil leaving a 2-inch overhang on each side. Set aside.
  2. Heat the oil in a large straight-sided skilletover medium-high heat. Add the beef and chorizo and break up the meat using the back of a wooden spoon or spatula. Sprinkle liberally with salt and black pepper and cook until browned but not fully cooked through, 4 to 6 minutes. Transfer the meat to a plate using a slotted spoon. 
  3. Add chiles and onions to the skillet with the rendered fat and cook until lightly browned and softened, stirring occasionally, 6 to 8 minutes. Stir in the chili powder, cumin, garlic and 1/4 cup water and cook for 2 minutes, stirring constantly. Add the tomato puree, beef stock, Worcestershire sauce and reserved browned beef and chorizo. Stir to combine and bring to a boil, and then lower to a simmer and cook covered for 25 minutes. Stir in the jalapeno pickling liquid and beans and cook for another 15 minutes, uncovered, until the chili has reduced slightly and is nice and thick. Season with salt and black pepper. Turn off the heat and cover with a lid to keep warm while you prepare the cheesy tortilla chips. 
  4. Spread the tortilla chips onto the prepared baking sheet in a single layer, allowing some overlap. Scatter the Cheddar and manchego evenly on top and bake until the cheese is melted and the chips are warmed through, 2 to 3 minutes. 
  5. To assemble, spoon the warm chili evenly all over the chips, top with dollops of sour cream and garnish with pickled jalapenos and sliced scallions. The nachos can be served directly on the baking sheet or you can lift the foil onto a large platter.