Cowboy Nachos

When it gets really cold I tend to make chili or a soup, and since I'm the only one who really likes soups we tend to have chili a couple of times a month during the winter. We typically eat the chili as a frito pie dish, but a couple of weeks ago the hubster had a brilliant idea to put the chili on tortilla chips and top with cheese and thus "cowboy nachos" were born. I'm including my own turkey chili recipe below with some options to spice it up (or down) and chip suggestions. I hope you all enjoy!

Chili
1 pound ground lean turkey (could also use ground beef or stew meat)
1 medium onion diced
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon cayenne powder
2 tablespoons chili powder
1 teaspoon minced garlic
2 cans black beans drained
2 cans fire roasted diced tomatoes
1 (14 oz) can of tomato sauce

Brown the meat and then add the onion and saute until onion is slightly translucent. Then add the beans, tomatoes and sauce. Stir in seasonings (if you want to spice it up add diced jalapeno and to reduce the heat omit the cayenne) and heat to a boil. Simmer until ready to serve.

Tips:
Mission Tortilla Rounds held up better under the chili than Tostitos.
Add a dollop of sour cream to the top of the nachos to cool down the spice factor.