Matt Preston’s chilli con carne nachos

Name: Matt Preston’s chilli con carne nachos
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American, TexMex
Ingredients: 2 tbs extra virgin olive oil; 1.2kg beef mince; 2 onions, finely chopped; 4 garlic cloves, thinly sliced; 2 red capsicums, cut into 2cm pieces; 1 tbs ground coriander; 2 tbs ground cumin; 2 tsp dried oregano; 1 long red chilli, thinly sliced (or to taste); 1/4 cup (90g) tomato paste; 800g ripe tomatoes, chopped; 2 x 400g cans kidney beans, rinsed and drained; 2 cups (500ml) beef stock; 1 bunch coriander, leaves picked, stems finely sliced; 2 x 170g packets cheese corn chips; 2 cups coarsely grated cheese (we used mozzarella and cheddar); 2 jalapenos, deseeded, sliced; Lime wedges, sour cream and guacamole, to serve

Instructions

Prep:15minCook:25min

Matt Preston is calling it quits – on pickling and picnics, stirring and fuss. In honour of his new-found nonchalance, he shares a one-pot dish that proves effort is overrated, and cheese is always a good idea.

Updated at: Sun, 06 Sep 2026 13:50:30 GMT