Beer Chili Cheese Nachos with Tequila Guacamole
Kyle’s Beer Bison Chili
Ingredients:
4 slices of bacon, sliced into lardons
2 yellow onions, diced
3 bell peppers, assorted colors, diced
2 pounds ground bison
5 cloves garlic, diced
1 14.5-ounce can diced fire-roasted tomatoes
2 15-ounce cans pinto beans, drained and rinsed
½ cup of your favorite salsa
1 cup of the beer you plan to drink with the chili
2 cups chicken broth
1 ½ tablespoons chili powder + ½ tablespoon + ½ tablespoon
2 teaspoons ground cumin
1 tablespoon dried oregano
1 tablespoon paprika
Directions:
In a large Dutch oven over medium heat, cook the bacon until it’s browned, about 10 minutes. Add the onion, peppers, and ½ tablespoon of chili powder and a liberal amount of salt and pepper. Cook until the onion becomes transparent, about 10 minutes.
Add the bison, garlic and the remaining ½ teaspoon of chili powder, along with a liberal amount of salt and pepper. Brown the meat while breaking it up for 5-10 minutes.
Add the tomatoes, beans, salsa, beer, chicken broth, and all of the remaining seasoning (including 1 ½ tablespoons chili powder). Reduce the heat to low, and simmer for one hour, stirring occasionally. Remove from the heat and set aside.
Emily’s Tequila Guacamole
Fresh guacamole with a shot of tequila is an easy way to incorporate even more booze into your Super Bowl spread.
Ingredients:
3 ripe Hass avocados
¼ cup finely diced white onion
1 roma (or whatever looks good this time of year) tomato, seeded and finely chopped
1 jalapeño pepper, seeded and minced
1 lime, juiced
1 tablespoon tequila
Kosher salt
Directions:
Scoop the avocado into a bowl. Coarsely mash it with a fork. Stir in the onion, jalapeño, tomato, lime juice, tequila, and salt. (The guacamole can be made ahead, covered and refrigerated overnight.)
Nacho Toppings
Ingredients:
Tortilla chips
Kyle’s Bison Beer Chili
Shredded cheese
Jalapeño slices (fresh or pickled)
Sour cream
Salsa
Directions:
Preheat the oven to 475º. Line a tray with tin foil. Put down a layer of chips. Ladle about a cup of the chili over the chips. Sprinkle generous handfuls of shredded cheese all over. Top with some jalapeño slices. Bake for 3 to 5 minutes or until all of the cheese has melted. Serve with toppings, good beer, and lots of napkins.