Loaded Beef Chili Nachos

Instructions

1. Prepare the beef chili
   Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, about 5-7 minutes, breaking it up with a wooden spoon. Drain excess fat, leaving about 1 tablespoon in the pan.
2. Add aromatics and spices
   Add the diced onion and bell pepper to the skillet with the beef. Cook for 3-4 minutes until vegetables begin to soften. Add the minced garlic, chili powder, cumin, and smoked paprika. Stir well and cook for 1 minute until fragrant.
3. Simmer the chili
   Pour in the diced tomatoes with their juice and add the kidney beans. Bring to a simmer and reduce heat to medium-low. Let the chili cook for 15 minutes, stirring occasionally, until it thickens. Season with salt and pepper to taste.
4. Assemble the base layer
   Preheat oven to 375°F (190°C). Arrange tortilla chips in an even layer on a large, oven-safe platter or baking sheet. Make sure the chips overlap slightly to avoid bare spots.
5. Add chili and cheese
   Spoon the hot beef chili evenly over the tortilla chips. Sprinkle the shredded cheese blend over the chili, ensuring good coverage. Place in the preheated oven for 5-7 minutes, until the cheese is fully melted and bubbly.
6. Add cold toppings
   Remove nachos from the oven. Immediately add dollops of sour cream and guacamole across the top. Scatter sliced jalapeños throughout for heat.
7. Finish and serve
   Sprinkle the chopped cilantro over the entire dish. Serve immediately while still hot, with extra sour cream and guacamole on the side if desired.