Big Bad Chilli Nachos

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Step 1

Put the mushrooms in the food processor and pulse until very finely minced (you can chop them if you prefer, but it’s quicker and better with a food processor)

Step 2

Pour a little oil into the hot frying pan

Step 3

Once the oil is hot, tip in the mushrooms with the salt and pepper and cook for 5 minutes

Step 4

Take the pan off the heat, transfer the mushrooms to a bowl and set aside

Step 5

Prepping the

Step 6

Peel and mince the red onions

Step 7

Peel and mince the garlic

Step 8

Rip the stems from the chillies, cut them in half lengthways and remove the seeds if you prefer a milder sauce, then chop finely

Step 9

Remove the leaves from the coriander and set aside

Step 10

Finely chop the stalks

Step 11

Trim the leaves and root from the celery

Step 12

Cut the pepper in half and cut out the stem and seeds

Step 13

Cut the celery and pepper into very small chunks

Step 14

Add a little oil to the large saucepan

Step 15

Once it is hot, add the minced onions and garlic, the finely chopped coriander stalks and the chillies and cook gently for 5–10 minutes, making sure you stir constantly

Step 16

Add the chopped celery and red pepper chunks to the pan and stir

Step 17

Add all the spice mix to the pan and stir so that the spices are well mixed and coat all the vegetables

Step 18

Pour the red wine, soy sauce and balsamic vinegar into the pan and turn up the heat to high

Step 19

Stir constantly until the liquid has reduced by two-thirds and the alcoholic aroma has subsided

Step 20

Tip the chopped tomatoes into the pan, stir into the chilli and simmer for 5 minutes, until the sauce is noticeably thicker

Step 21

Leave it to bubble away and finish

Step 22

Drain the black beans and kidney beans and add them to the pan along with the maple syrup, dark chocolate and the minced mushrooms

Step 23

Stir everything together really well and then reduce the heat to a very gentle simmer

Step 24

Leave this bubbling away with the lid off, stirring occasionally until it’s reduced to the right thickness (at least 10 minutes)

Step 25

You can leave it bubbling for longer to deepen the flavours, adding more water if needed to keep the right consistency

Step 26

Take the lid off the pan and remove the bay leaf

Step 27

Stir the coriander leaves into the chilli and serve

Step 28

Tip the tortilla chips into the ovenproof dish so that they cover the bottom

Step 29

Slice the jalapeños and scatter them over the nachos

Step 30

Cover with the Ultimate Chilli

Step 31

Put the dish in the oven and bake until the tortilla chips have started to brown and the chilli is heated through, about 10–15 minutes

Step 32

Take the dish out of the oven

Step 33

Dot random spots of guacamole and salsa over the top

Step 34

Chop up the coriander leaves and scatter them over the nachos