CHARLO'S CHILLI BEEF NACHOS

Preheat the oven to 155 degrees Celsius.

Melt 40 grams of butter in a saucepan.

Add 40 grams of flour to the melted butter and cook for a few minutes to form a roux.

Gradually whisk in 1 pint of milk, stirring every couple of minutes until it thickens into a cheese sauce.

Toast cumin seeds in a pan until they pop, then let them cool.

In a separate pan, heat chili rapeseed oil and sauté 1 chopped onion until soft, about 2-3 minutes.

Add 1 pound of lean minced beef to the onions, breaking it up and cooking until there are no lumps.

Stir in 1 tablespoon of chili powder and some garlic, then add tomato puree and 1 can of chopped tomatoes.

Add chicken or vegetable stock to the beef mixture, season with salt and pepper, and let it simmer.

Prepare guacamole by cutting an avocado in half, removing the pit, and scooping the flesh into a bowl.

Mash the avocado and mix in mayonnaise and yogurt to taste.

Assemble the nachos by layering cheese sauce, chili beef, and any additional toppings like jalapenos.

Equipment Needed

Spice Level:

Dietary