Chili Nachos

"These nachos are probably the best thing on the whole damn planet...🫏 When you know you know! "

Nachos are game day perfection! Not that I know much about sports ya'll watch on Sundays. Word on the street is that you guys eat food while watching them? Well, here's some food. Some game day comfort food! Game day... You'll find me in the kitchen!

I took a little shortcut here and I'm not sorry. Sure, a big pot of from-scratch chili simmering on the stove all day sounds fantastic, BUT when you're making nachos that will be gobbled up in minutes, a shortcut is perfectly acceptable. The secret... chili beans! (Who knew right...🍳 Again.. When you know you know!) These canned beans already have chili sauce in them so you're already halfway to flavor town. Wait, did I just pull a Guy Fierri for a sec? Sorry... not sorry! 🤭

Make sure to buy tortilla chips that are thick and sturdy so that they don't get soggy. Or try making my thick and crispy Baked Tortilla Chips! They need to be able to hold up all that chili! Another trick to keep the nachos from getting soggy is to layer the cheese first, and then the chili. The cheese will act as a little barrier for the saucy chili. Then, of course, you gotta add more cheese on top of the chili. More cheese is always the right move. No one ever said "No more cheese!"

Chili Nachos

Servings – 8 Prep Time – 10 Minutes Cook Time – 30 Minutes

Ingredients:

Chili

• 1lb ground beef or ground turkey, you can add an additional pound if you prefer a meatier chili - Yup that'd be me! 🙋🏻‍♀️

• 1 (15 ounce) can kidney beans, drained and rinsed- optional

• 1 (15 ounce) can black beans, drained and rinsed - optional

• 1 (15 ounce) can white beans, drained and rinsed - optional

• 1 (15 ounce) can chili beans with sauce, drained and rinsed - optional

• 1 tablespoons chili powder, or more to taste

• 1 tablespoon garlic powder

• 1 tablespoon cumin

• salt and pepper to taste

  
  

Nachos

• 10-12oz bag of Thick tortilla chips or my Baked Tortilla Chips

• Chili recipe above or any leftover chili of your choice

• Shredded cheddar or Mexican cheese blend

  
  

Toppings: Salsa, sliced bell peppers, diced avocado, chopped red onions or scallions (green onions), chopped cilantro, sliced black olives, sour cream, queso (cheese sauce), etc.

Directions:

Chili

Heat the oil in a skillet over medium heat and add the beef. Brown the beef, breaking it up as it cooks; about 5 minutes.

Add in garlic powder, and cumin.

Add the kidney, white, black and chili beans along with their sauces, stir and simmer for 10-15 minutes. Taste and add salt and pepper as needed. The chili beans are salty so you won't need much!

Nachos

Preheat oven to 400 degrees.

On an oven safe platter or baking sheet lay down a layer of tortilla chips to cover the bottom.

Cover the chips with a thin layer of in a layer of shredded cheese, followed by some of the beef mixture. Repeat the layers with the remaining chips, cheese and beef, until you have run out.

Transfer the platter to the oven and bake until cheese is bubbly; about 10 minutes.

Top your Chili Nachos with fresh toppings of your choice. My favorites are sour cream, avocado, cilantro, queso, tomatoes, jalapenos and black olives.

Enjoy!

Nutrition:

Calories 370 | Fat 19g | Saturated Fat 10g | Cholesterol 56mg | Sodium 848mg | Carbohydrate 32g | Fiber 5g | Sugars 3g | Protein 20g | Vitamin C 10mg | Calcium 324mg | Iron 3mg | Potassium 452mg

"This easy recipe is a keeper. Great for game day, or a quick and easy week night meal!"

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

MF's Chili

"This New England style chili recipe was given to me by my Godmother. I still have the original recipe in her handwritting to this day! Her recipe won a couple blue ribbon awards in multiple chili contests, was loved at every potluck and has become a favorite of my friends. I hope your family will enjoy it as well!"

Ok so you can now stop thinking about what the MF stands for... I know what you had in mind! 🫣🤭🤪 Keep reading to find out!

I’ve made this basic chili recipe for over 25 years. It was a family recipe that I was able to enjoy while visiting my Aunt in the fall and winter months. I would always help her make the sweet cornbread or Johnny cakes to serve with it. It’s one of those recipes I make – without a recipe. Always made with a pound or two of ground beef and beans, tomatoes, onion, garlic, cumin, and chili powder as a base. Over the years, I’ve added and tried a few other ingredients that add extra flavor and make it seem a bit more special such canned or frozen corn, Rotel, jalapenos, stewed tomatoes, bell peppers, tomato paste etc.

This recipe is also easily adaptable. If you don’t have 3 cans of red beans, use what you have! No garlic? Use garlic powder instead or leave it out altogether. If you only have chopped tomatoes but no tomato sauce or paste, no problem. Look through the fridge and see what you DO have, chop, and add to the chili.

MF's Chili

Servings – 8 Prep Time – 15 Minutes Cook Time – 30 Minutes Ingredients:

• 1lb ground beef or ground turkey, you can added an additional pound if you prefer a meatier chili - Yup that'd be me! 🙋🏻‍♀️

• 1 onion, chopped

• 1 (15 ounce) can tomato sauce

• 1 can condensed tomato soup, I use the low sodium

• 1 (15 ounce) can kidney beans, drained and rinsed

• 1 (15 ounce) can black beans, drained and rinsed - optional

• 1 (15 ounce) can chili beans with sauce

• 1 (14.5 ounce) can crushed tomatoes, drained and reserved

• 1 ½ cups water + reserved tomato juice, optional - add as needed to your consistency liking

• 1 can of sliced black olives or whole, and then you can slice them as thick as you like

• 1/8 cup pepronchini pepper slices, optional if you don't like a little heat... its mild heat

• 2 tablespoons chili powder, or more to taste

• 1 tablespoon garlic powder

• 1 tablespoon cumin

• salt and pepper to taste

Directions:

Place ground beef and onion in a large saucepan over medium heat; cook and stir until meat is browned and onion is tender, about 5 to 7 minutes. If using ground beef drain any excess grease from the pan and discard.

Stir in tomato sauce, soup, beans, and crushed tomatoes. If you prefer a thinner consistency, you can add the reserved crushed tomato juice and water.

Season with chili powder, cumin, garlic powder, salt, and black pepper. Stir to combine.

Add in olives. Stir lightly to mix,

Bring to a boil, reduce heat to low, cover and let simmer for 20-30 minutes.

Notes:

If you have left over chili, you make my delicious chili mac for another great night meal.

Nutrition:

Calories 394 | Total Fat 9g | Saturated Fat 4g | Cholesterol 46mg | Sodium 526mg | Carbohydrate 49g | Dietary Fiber 18g | Total Sugars 4g | Protein 31g | Vitamin C 16mg | Calcium 151mg | Iron 8mg | Potassium 1061mg

This was a comment from a co-worker of mine. "This is the best chili recipe I tried and my family loved it! It’s not watery and easy to make. I even added a can of mushrooms I had on hand, delicious! Thank you for sharing your family recipe with us."

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Fluffer-Nutter Sandwich Cookies

AKA: Fluff-A-Nuttah

"A New England treat! Soft peanut butter cookies sandwiched around a gooey marshmallow filling. Naturally gluten-free & dairy-free!"

Fluffer-Nutter cookies were inspired by my childhood staple: the fluffernutter sandwich.

What is a Fluffer-Nutter sandwich you ask? Fluff = marshmallow and Nutter = peanut butter (nut butter) 🤭. Sorry I had to... you can't help but laugh!

Just hearing that word takes me straight back to elementary school!

I can remember so many of my schoolmates bringing fluffernutter sandwiches to school. Myself inclueded... At least once a week! Now... as an adult, I don't endulge in those much as I don't eat much sugar like that these days. Once in awhile I will get a craving for it though... So I decided to play with my food yet again... And now I bring you... Fluffernutter Sandwich Cookies! You have to make them! What are you waiting for.... GO!

Fluffer-Nutter Sandwich Cookies

Servings – 18 Prep Time – 25 Minutes Cook Time – 30 Minutes

Ingredients:

Cookies

• 2 cups peanut butter, creamy or chunky

• 1 1/2 cups granulated sugar

• 2 eggs, large

• 2 teaspoons baking soda

• 1 teaspoon kosher salt

Marshmallow Cream Filling

• 5 egg whites

• 1/2 teaspoon cream of tartar*

• 1/8 teaspoon kosher salt

• 2 cups granulated sugar, divided

• 2 teaspoons vanilla extract

• 2/3 cup water

Directions:

Cookies

Preheat the oven to 350 degrees and line baking sheets with parchment paper.

Place the peanut butter, sugar, baking soda, salt, and eggs in a large mixing bowl and stir together until combined.

Scoop 1 1/2 tablespoon-sized balls of dough on to the prepared baking sheets.

Press the balls down with the tines of a fork.

Bake for 9 to 12 minutes, or until set around the edges but still soft in the middle.

Allow to cool on the baking sheet for 10 minutes; cookies will be very tender while warm and will break apart if you move them. Trust me... I know... I am impatient! 🤭

Filling

Place the egg whites, cream of tartar, and salt in a large mixing bowl and whip on medium speed until foamy.

While continuing to whip, add 1 cup of the sugar in a very slow and steady stream; about 1 teaspoon at a time.

Once the entire cup of sugar has been added, continue to whip until the meringue can hold stiff peaks.

Whip in the vanilla extract, and continue to stir the meringue on low speed while you prepare the hot sugar syrup.

Place the remaining 1 cup of sugar in a small pot, along with the water.

Place the pot over medium heat and cook until the syrup boils and reaches 235 degrees.

In a very slow and steady stream, add the hot sugar syrup to the meringue, while continuing to whip on low speed.

When all the syrup has been added, turn the mixer up to high speed and whip until very stiff and glossy.

Assembling the Cookies

Take 1 cooled cookie and frost the bottom with about 1 to 1.5 tablespoons of filling.

Then sandwich a second cookie on top with the bottom facing down.

Notes:

Making a Smaller Batch: This recipe can easily be divided in half to make a smaller batch.

Make Ahead Tips: Cookies can be made 1-2 days in advance, cooled fully and stored at room temperature in an airtight container. Only add the filling right before serving. Don't pre-fill them.

Cookies can also be frozen for up to 2 months in an airtight container. Then thaw in the fridge and frost when ready to serve.

Storage: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. 

Nutrition:

Calories: 332 | Carbohydrates: 45g | Protein: 9g | Fat: 15g | Saturated fat: 3g | Polyunsaturated fat: 4g | Monounsaturated fat: 7g | Trans fat: 1g | Cholesterol: 18mg | Sodium: 420mg | Potassium: 222mg | Fiber: 2g | Sugar: 42g | Calcium: 16mg | Iron: 1mg

"An East Coast childhood favorite brought back in cookie form!"

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.