A collage of smoky, sultry flavors that are pure comfort. Filled with just the right amount of spice and heat to make your mouth water for more. These nachos will put a smile on anyone’s face!
The “tex mex hot dish” is a smoky chili recipe that uses the flavor of Fritos. It has a thick and hearty texture, but is still light on your stomach.
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The Big Green Egg is used to make smoked nacho chili, which is a wonderfully cheesy chili. With shredded cheese, crumbled Fritos, and sour cream on top, you or your guests will be back at the counter for more!
This recipe was submitted to a cook book developed at my father’s workplace by Troy, thus all credit for this delicious smoked nacho chili goes to him.
Ingredients for Smoked Nacho Chili
1 1/2 pound beef ground
Ground Sausage, 1 1/2 pound (I prefer Bob Evans Zesty which adds a little spice)
1 Onion, large (Or two yellow onions)
3 garlic cloves (minced)
Velveeta Cheese, 12 oz.
Taco Seasoning – 2 Packets
Beef Broth (in a can) (about 14 ounces)
Chicken Broth (in a can) (about 14 ounces)
Rotel tomatoes and chiles, 1 can
2 large jalapenos (each)
1 red pepper (each)
1 tblsp. – cumin
1 tsp. chili powder
Fiesta Cheese Soup (in a can)
1/2 Quart – Half & Half
What’s the Best Way to Make Smoked Nacho Chili?
To begin, finely cut the onions, jalapenos, and red pepper. Set away after you’ve finished.
Continue to make smoked nacho chili by placing the cast iron pan or dutch oven on the stovetop over medium to high heat. Both the Bob Evan Zesty Sausage and the Ground Beef should be included.
Cook till golden brown. To remove the remainder of the oil, either drain it or blot it with a paper towel.
Add the diced / chopped onions, jalapenos, and red pepper to the cast iron / dutch oven after it’s done. Continue to add the remaining Ingredients;
Add the Velveeta cheese to the mix.
Toss in the two taco spice packets and the can of Rotel tomatoes and chilies.
Combine the fiesta cheese soup can, cumin, and chili powder in a mixing bowl.
Add the remaining Ingredients which should be the Beef Broth, Chicken Broth and Half & Half. Lightly mix together. Once the cheese begins to melt on the Big Green Egg is will be easier to mix together.
How to Prepare Smoked Nacho Chili on the Big Green Egg
Smoked nacho chili is cooked at a temperature of 250 to 300 degrees. Start the Big Green Egg and set the temperature to roughly 250 degrees. Because smoke nacho chili is cooked in an oblique manner, make sure your plate setter / conve”egg”tor is inserted with the feet pointing upwards.
This is everything you’ll need to get the Big Green Egg ready for the smoked nacho chili.
On the Big Green Egg, how do you make smoked nacho chili?
The Big Green Egg should be set at about 250 to 300 degrees at this stage. Place the smoked nacho chili on the Big Green Egg, cover it, and cook for one to two hours.
I suggest stirring it every 45 minutes or so, but this is simply to ensure that the cheese melts evenly. It’s ready to be plucked, plated, and eaten after an hour or two!
It’s time to dive in and top with your favorite toppings now that the smoked nacho chili has been removed from the Big Green Egg.
I like to top mine with grated cheese, crushed giant Frito scoops, and sour cream. I also prefer topping it with Frank’s Original Hot Sauce, depending on my mood! Enjoy this savory nacho chili with a smoky flavor!
Smoked nacho chili with plenty of cheese.
Ingredients
Ground Beef, 1 1/2 pound
Ground Sausage, 1 1/2 pound (I prefer Bob Evan Zesty which adds a little spice)
1 Onion, large (Or two yellow onions)
3 garlic cloves (minced)
Velveeta Cheese, 12 oz.
Taco Seasoning – 2 Packets
Beef Broth (in a can) (about 14 ounces)
Chicken Broth (in a can) (about 14 ounces)
Tomatoes and chilies in a can
2 large jalapenos, each
1 red pepper (each)
Cumin (1 teaspoon)
Chili Powder (1 teaspoon)
Fiesta Cheese Soup (in a can)
1/2 Quart – Half & Half
Instructions
Brown the ground meat and sausage in a skillet. If necessary, drain.
Lightly mix in Onion, Red Pepper, Jalapenos, Garlic, Velveeta Cheese, Taco Seasoning, Beef Broth, Chicken Broth, Rotel tomatoes and chilies, Cumin, Chili Powder, Fiesta Cheese Soup and Half & Half.
Smoke for 1–2 hours on the Big Green Egg (or Kamado Joe) using indirect heat at 250–300 degrees (plate setter in with feet facing up).
Remove and top with shredded cheese, crumbled big scoop Fritos, and sour cream, if desired. Franks Red Hot Sauce and shredded lettuce are also excellent complements.
Notes
The crock pot version of Smoked Nacho Chili is still delicious, but it lacks the softly smoked taste of the Big Green Egg.
The “hotdish recipes” is a dish that is traditionally made with canned chili and potatoes, but can be adapted to include other ingredients. It is commonly served as a side dish or main course.
