Let’s talk about the ultimate crowd pleaser, the undisputed king of game day snacks, and possibly the best thing you can eat with your hands: fully loaded nachos. But not just any nachos. We’re taking things to the next level with these Chorizo Chili Nachos with All the Toppings. Imagine a sea of crispy, homemade tortilla chips smothered in a smoky, spicy chorizo and black bean chili, buried under a blanket of melted cheese, and finished with every fresh topping you can dream of.
These aren’t your average cheese and jalapeño nachos. This is a full flavored, hearty, and completely customizable feast that comes together in about 30 minutes. Perfect for a party, a family movie night, or when you just need the most delicious indulgence, this recipe is guaranteed to disappear fast. Let’s build the ultimate nacho platter!
Why You’ll Love These Chorizo Chili Nachos
- The Ultimate Party Food: This is a show stopping centerpiece for any gathering. It’s fun, interactive, and everyone can dig in.
- Homemade Chips Make ALL the Difference: Baking your own tortilla chips from corn tortillas is surprisingly easy and gives you an unbeatable, fresh, and sturdy base that won’t get soggy.
- Incredible Flavor in Every Layer: The combination of savory chorizo, earthy black beans, and tangy enchilada sauce creates a chili that’s packed with depth and just the right amount of heat.
- Endlessly Customizable: Don’t like black beans? Use pinto. Want more heat? Add extra jalapeños. This recipe is a perfect framework for your favorite toppings.
- Surprisingly Quick & Easy: From chip to dip in about 30 minutes, with most of the work being simple chopping and simmering.
Let’s Build the Ultimate Nacho Platter
The secret to perfect nachos is layering. We start with a sturdy, homemade chip, add a warm, hearty topping, melt the cheese, and finish with cool, fresh garnishes.
Ingredients You’ll Need
For the Homemade Chips:
- 6 (6 inch) corn tortillas
- 1 tablespoon neutral oil (like avocado or vegetable oil)
- Kosher salt and black pepper
For the Smoky Chorizo Chili:
- 1 tablespoon neutral oil
- 1 medium red onion, finely chopped (divided)
- ½ lb Mexican chorizo sausage, casing removed if needed
- 1 (15 oz) can black beans, NOT drained
- 4 oz red enchilada sauce (about ½ cup)
For the Toppings & Finishing:
- 2 plum tomatoes, diced
- ¼ cup fresh cilantro, chopped
- 1 jalapeño, thinly sliced (seeds removed for less heat)
- 2 oz (about ½ cup) shredded cheddar Jack cheese blend
- 2 (1 oz) containers sour cream (about ¼ cup total)
Step by Step Instructions
1Make the Homemade Tortilla Chips: Preheat your oven to 425°F and position a rack in the upper third. Stack the corn tortillas and cut the stack into 8 wedges (like a pizza). Toss the wedges on a rimmed baking sheet with 1 tablespoon of oil and a generous pinch of salt and pepper. Spread them in a single layer. Bake on the upper rack for 5-7 minutes, watching closely, until golden brown and crisp. Set aside. (Leave the oven on!)
2Build the Flavorful Chili: While the chips bake, heat 1 tablespoon of oil in a medium skillet over medium high heat. Add about ⅔ of the chopped red onion (reserve the rest for garnish). Cook, stirring, for 3-4 minutes until softened. Add the chorizo, breaking it up with a spoon, and cook for 4-5 minutes until browned and cooked through.
3Simmer the Chili: To the skillet with the chorizo and onions, add the entire can of black beans (with their liquid) and the enchilada sauce. Stir to combine, bring to a simmer, and let it cook for 2-3 minutes until slightly thickened. Taste and season with a pinch of salt and pepper if needed.
4Prep the Fresh Toppings: While the chili simmers, dice the tomatoes, chop the cilantro, and thinly slice the jalapeño. This is your fresh flavor brigade!
5Assemble & Melt: On the same baking sheet with the crispy chips (or a large oven safe platter), spoon the warm chorizo chili evenly over the chips. Sprinkle the shredded cheddar Jack cheese all over the top. Return the baking sheet to the upper rack of the oven and bake for 3-5 minutes, just until the cheese is fully melted and bubbly.
6The Grand Finale: Carefully remove the nachos from the oven. Immediately garnish with the diced tomatoes, reserved red onion, sliced jalapeño, and chopped cilantro. Dollop spoonfuls of sour cream all over the top.
7Serve Immediately! Grab some plates (or just dig in from the tray) and enjoy these incredible nachos while they’re hot, crispy, and perfect.
Serving Suggestions & Expert Tips
- Chip Choice is Key: Making your own chips is a game changer, but for a super quick version, a sturdy, restaurant style tortilla chip will work in a pinch.
- Don’t Drain the Beans: The starchy liquid from the can of black beans helps thicken the chili into the perfect nacho topping consistency.
- Customize Your Toppings: This is your canvas! Add sliced black olives, pickled jalapeños, diced avocado or guacamole, a squeeze of lime juice, or a drizzle of hot sauce.
- Avoid Soggy Nachos: The key is to add cold, wet toppings (like tomatoes, sour cream) after the cheesy nachos come out of the oven. This keeps the chips underneath as crispy as possible.
- Feeding a Crowd? This recipe easily doubles or triples. Use multiple baking sheets or assemble your nachos on a very large, foil lined sheet pan.
This platter of Chorizo Chili Nachos is more than a snack; it’s an event. I hope it becomes your go to recipe for bringing people together over seriously good food.
Loaded Chorizo Chili Nachos with All the Toppings
Ingredients
For the Chips:
- 6 6 inch corn tortillas
- 1 tbsp neutral oil
- Salt and pepper
For the Chili:
- 1 tbsp neutral oil
- 1 red onion finely chopped (divided)
- ½ lb Mexican chorizo
- 1 15 oz can black beans, undrained
- 4 oz ½ cup red enchilada sauce
For Topping:
- 2 plum tomatoes diced
- ¼ cup fresh cilantro chopped
- 1 jalapeño thinly sliced
- 2 oz ½ cup shredded cheddar Jack cheese
- ¼ cup sour cream
Instructions
- Make Chips: Preheat oven to 425°F (upper rack). Cut tortillas into 8 wedges each. Toss with 1 tbsp oil, salt, and pepper on a baking sheet. Bake 5-7 mins until golden and crisp.
- Make Chili: Heat 1 tbsp oil in skillet over medium high. Cook ⅔ of onion 3-4 mins until soft. Add chorizo; cook 4-5 mins, breaking it up. Stir in beans (with liquid) and enchilada sauce. Simmer 2-3 mins until thickened. Season.
- Prep Toppings: Dice tomatoes, chop cilantro, slice jalapeño.
- Assemble: Spoon warm chili over baked chips on sheet. Sprinkle with cheese. Bake 3-5 mins until cheese melts.
- Finish: Top with diced tomatoes, reserved onion, jalapeño, and cilantro. Dollop with sour cream. Serve immediately.
Notes
- For Quicker Nachos: Use a bag of sturdy restaurant style tortilla chips.
- Toppings: Customize with avocado, olives, lime juice, or hot sauce.
- Crispy Tip: Add cold/wet toppings after baking to keep chips crisp.
