Nachos with Chili Con Carne

Ingredients

• 1 vegetable onion
• 3 Garlic cloves
• 1 Carrot
• 3 tbsp olive oil
• 600 g ground beef
• 150 ml dry red wine
• 300 g peeled tomatoes (canned)
• 300 ml Vegetable broth
• Salt
• Pepper
• chili powder
• 400 g kidney beans (canned; drained weight)
• 1 ripe Avocado
• 1 lime juice
• 150 g cream cheese
• 4 ripe tomatoes
• 1 tbsp capers (jar)
• 1 tbsp freshly chopped parsley
• 50 g pickled jalapeños
• 2 tbsp Sour cream
• 200 g nachos

Instructions

1. 1.

   Peel and finely dice the onion, 2 garlic cloves, and carrot. In a pot heat 2 tbsp oil and brown the ground beef until crumbly. Add the prepared vegetables, cook briefly, then deglaze with wine. Pour in tomatoes and broth, season with salt, pepper, and chili, and simmer over medium heat for 25–30 minutes. Drain beans in a sieve, rinse under cold water, and let them drain well.

2. 2.

   For the guacamole halve the avocado, remove the pit, scoop out the flesh, and chop it small. Blend the avocado with lime juice and cream cheese in a mixer until smooth, seasoning with salt and pepper.

3. 3.

   For the salsa blanch the tomatoes, cool, peel, quarter, core, and dice the flesh. Peel and finely mince remaining garlic. Drain capers and also mince them. In a pot heat remaining olive oil and sauté garlic over medium heat; add tomatoes and capers, season with salt, pepper, and chopped parsley, and simmer until thickened for 5–7 minutes. Remove from heat and let cool.

4. 4.

   Drain jalapeños and slice them thinly. Add beans to the chili con carne, warm through, taste again, and adjust seasoning if needed. Arrange nachos topped with chili con carne, guacamole, salsa, sour cream, and jalapeño slices on a plate and serve.