Rio Grande Double Chili BBQ Nachos
Rated 5.0 stars by 1 users
Servings
4-6 servings
Prep Time
15 minutes
Cook Time
30 minutes
Our friends over at Heyday Canning Co. just dropped two new canned chilis: Fire Roasted Sweet Potato Chili and a Pinto & Black Bean Mole Chili. We're celebrating by cracking open both flavors to create this absolutely stacked nacho spread. We challenged Chef Christian to create a dish using both chilis and Spiceology's Rio Grande spice blend, and the result is as insanely delicious as you can imagine.Author: Chef Christian Gill
Ingredients
- 2 cans Heyday Fire Roasted Sweet Potato Chili
- 2 cans Heyday Pinto & Black Bean Mole Chili
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2 Tbsp Spiceology Rio Grande Tex-Mex Blend
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2 Chubs pork chorizo
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4 links spicy smoked sausage
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4 ears fresh corn on the cob
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1 1/2 cup red bell pepper, diced
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1/2 cup poblano pepper, small dice
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1 cup white onion, small dice
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2 cups cherry tomatoes
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5 cloves garlic, smashed
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1/2 cup cilantro with stems, finely diced
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1 cup fresh lime juice
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2 bags tortilla chips
Directions
Preheat grill to 450° F.
- Grill Corn and Smoked Sausage until you have an even char all the way around both ingredients.
- While corn and sausage are cooling, combine sour cream, Spiceology Rio Grande, and lime juice in a small mixing bowl. Whisk until evenly incorporated then place in fridge to build flavors.
- In a small saucepot, heat Heyday Pinto and Black Bean Mole Chili until slightly bubbling. Transfer to a food processor and blend till smooth. Set aside covered to keep warm.
- In a large Dutch oven or two handled skillet, brown and crumble the chorizo. Add smashed garlic and cook for an additional two minutes or until garlic is fragrant. Add onions and peppers. Cook on medium high until the onions and peppers soften.
- Make a large hole in the middle of your sofrito and chorizo mixture and add a tbsp of olive oil. Oil should heat quickly, then add cherry tomatoes and a hefty pinch of kosher salt. Fold tomatoes into Chorizo mixture and let simmer for two minutes. Add two cans of Heyday Fire Roasted Sweet Potato Chili Beans. Mix until thoroughly combined and mixtures comes to a soft boil. Remove from heat.
- Small dice the rested smoked sausage and shave the fire roasted corn off the cob.
On a large wooden cutting board, build nachos, black bean mole first, then your favorite chips, Heyday Fire Roasted Sweet Potato Chili Chorizo Mix, Smoked Sausage, Corn, Spiceology Rio Grande Crema, and finely diced cilantro with stems. Enjoy!
