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Chugwater Buffalo Nachos

Chug Chili

Buffalo Nachos are a popular recipe here in Chugwater, WY. They are perfect for serving a herd of hungry buffaloes and have been served at the Chugwater Schools for special lunches for the kids. These nachos are perfect for any event large or small. They are also perfect for meals with the family or even parties such as  sports playoffs. They are an easy and delicious way to add Chugwater Chili to your life. 
  

Step 1: Make Chugwater Chili 

Brown 2 lbs. ground beef, drain excess fat.

Stir in 3 Tbs. Chugwater Chili Gourmet Blend with the meat.

Then add a can of tomato sauce and 15 oz of water (preferably Chugwater). Bring to a boil. Reduce heat, cover and simmer 30 minutes, stirring occasionally.

Add the two cans of pinto beans, return to simmering.

Step 2: Assemble the Nachos 

Now that you have your chili made you can start putting your nachos together.
First you want to start with an even layer of tortilla chips, then cover the tortilla chips with a layer of chili and shredded cheese.

Next add your toppings starting with lettuce, onion, diced tomatoes, black olives, and sliced jalapenos.

Once you have your nachos put together you are ready to enjoy them.  It is as simple and easy as that!  You can add or subtract the different toppings as you wish. 

Recipe Notes: 

  1. You can either chop up the toppings yourself or you should be able to find most of the toppings pre-chopped at the grocery store. 
  2. You can adapt the nachos for a small family meal by cutting the ingredients in half. 
  3. If you are having a party you can create a Buffalo Nachos bar with all of the toppings and have your guests create their own personalized Buffalo Nachos. 

Congratulations, you now have a new treat to share, who will you share this recipe with? 

Full Recipe: 

Prep Time: 15 minutes

Cook Time: 40 minutes

Ingredients:

2 lbs of ground beef

3 Tbsp Chugwater Chili Gourmet Blend

15 oz can tomato sauce

2– 15 oz cans pinto beans

Shredded cheese

Chopped onions

Diced tomatoes

Sliced black olives

Sliced jalapenos

Chopped lettuce

Sour cream 

Salsa 

Tortilla chips

Directions:

  1. Make the Chili: Brown ground beef, drain excess fat. Stir in Chugwater Chili Gourmet Blend. Then add a can of tomato sauce and 15 oz of water (preferably Chugwater). Bring to a boil. Reduce heat, cover and simmer 30 minutes, stirring occasionally. Add the two cans of pinto beans, return to simmering.
  2. Now that you have your chili made you can start putting your nachos together.
  3. First you want to start with a layer of tortilla chips, then cover the tortilla chips with chili and shredded cheese.
  4. Next add your toppings starting with lettuce, onion, diced tomatoes, black olives, sliced jalapenos, sour cream, and salsa (optional).
  5. Once you have your nachos topped, you are ready to enjoy them!
Downloadable PDF

 

 



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