Preparation Time: 20 minutes

Cooking Time: 3 hours (including slow cooking the beef)

Serves: 6 portions

For the Pulled Beef:

• 600g beef brisket
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 2 tsp hot smoked paprika
• 1 tsp ground coriander
• 1 tsp dried oregano
• 1 tsp chilli powder (adjust to taste)
• 400ml beef stock
• 2 tbsp tomato purée
• 1 tbsp olive oil
• Salt and pepper, to taste

For the Chilli Con Carne:

• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 red pepper, chopped
• 1 green pepper, chopped
• 1 tin (400g) chopped tomatoes
• 1 tin (400g) kidney beans, drained and rinsed
• 1 tsp ground cumin
• 1 tsp hot smoked paprika
• 1 tsp ground coriander
• 1 tsp chilli powder (adjust to taste)
• 1 tsp ground cinnamon
• 1 tbsp tomato purée
• 1 tsp sugar
• Salt and pepper, to taste
• 1 tbsp olive oil

For the Nachos:

• 300g tortilla chips
• 150g grated cheddar cheese
• 150g grated mozzarella cheese
• Sour cream, guacamole, jalapeños, and fresh coriander, for serving

Prepare the Pulled Beef:

•  Preheat your oven to 150°C (130°C fan) or gas mark 2
• Heat olive oil in a large, oven-safe pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes
• Add the garlic and cook for another minute.
• Stir in the cumin, smoked paprika, coriander, oregano, and chilli powder. Cook for another minute until fragrant.
• Add the beef brisket to the pot, browning on all sides.
• Pour in the beef stock and stir in the tomato purée. Season with salt and pepper.
• Cover the pot with a lid and place in the oven. Cook for 2.5 to 3 hours, until the beef is tender and easily shredded with a fork.
• Once cooked, remove the beef from the pot and shred it using two forks. Set aside.

Make the Chilli Con Carne:

• In a separate large pan, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
• Add the garlic, red pepper, and green pepper, cooking for another 5 minutes until softened.
• Stir in the cumin, smoked paprika, coriander, chilli powder, and cinnamon. Cook for another minute.
• Add the chopped tomatoes, tomato purée, and sugar. Season with salt and pepper. Bring to a simmer.
• Stir in the kidney beans and allow the chilli to cook on low heat for about 20 minutes, stirring occasionally.
• Add the pulled beef to the chilli con carne and mix well. Allow to simmer for an additional 10 minutes to let the flavours meld together.

Assemble the Nachos:

• Preheat your grill (broiler) to high.
• On a large ovenproof tray or dish, spread out a layer of tortilla chips.
• Spoon over a generous amount of the chilli con carne with pulled beef.
• Sprinkle a layer of grated cheddar and mozzarella cheese over the top.
• Repeat with another layer of tortilla chips, chilli, and cheese.
• Place the tray under the grill for 5-7 minutes, or until the cheese is melted and bubbly.

Serve:

• Remove the nachos from the grill and serve immediately.
• Garnish with sour cream, guacamole, jalapeños, and fresh coriander. Enjoy!

• Calories: 670 kcal
• Protein: 35g
• Carbohydrates: 45g
• Fat: 38g
• Saturated Fat: 16g
• Fibre: 7g
• Salt: 2.5g