What's the best way to store this chili con carne?

Store the chili sealed for up to 3 days in the refrigerator or freeze for up to 3 months. It's best to keep the toppings and nachos separate.

Can I make this dish in advance?

Yes, I'd love to. Chili often tastes even better the next day because the flavors meld together even more.

Can I make the nachos in advance?

Yes, that's perfectly fine. Let them cool completely and store them in an airtight container to keep them crisp.

Can I make this dish spicier?

Sure. Add extra chili powder, fresh red pepper, or some jalapeño if you like more spice.

Can I make this recipe without an air fryer?

Yes. Cook the chili in a casserole or deep pan and bake the nachos in the oven at 160°C until golden brown and crispy.

Chilli con carne with crispy nachos air fryer

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45 minutes

•

Easy

I made this recipe with the loveliest Miss Angel, and it's truly one of her favourite dishes. It started as a sort of four-ingredient challenge where we could choose between chicken or beef, sour cream or guacamole, tacos or wraps, chickpeas or beans... but look, this has become our ultimate combo. So you see: you can make chili exactly how you want it. This air fryer version is a real flavour bomb: spicy chili, fresh toppings and super crispy homemade nachos. Definitely one you HAVE to try!

I made this recipe with the loveliest Miss Angel, and it's truly one of her favourite dishes. It started as a sort of four-ingredient challenge where we could choose between chicken or beef, sour ...

Ingredients

What do you need?

Quantity: 4P

Chili con carne
600 g minced beef or beef
1 onion, finely chopped
2 cloves garlic, finely chopped
1 tbsp olive oil
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 tsp chili powder, to taste
1 tsp cinnamon
Salt and pepper
1 can black beans, drained
1 can kidney beans, drained
500 ml passata
1 can chopped tomatoes

Chili-lime nachos from the airfryer
4 wraps
3 tbsp olive oil
1 tsp chili-lime seasoning mix
1 tsp paprika powder
1 teaspoon garlic powder

Sour cream topping with corn
1 tub sour cream
1 can corn, drained and rinsed

Pico de gallo
1 red onion, finely chopped
2 tomatoes, diced
1 clove garlic, minced
2 to 3 tbsp sherry vinegar
6 tbsp olive oil
Salt and pepper
1 bunch parsley or coriander, finely chopped

600 g minced beef or beef
1 onion, finely chopped
2 cloves garlic, finely chopped
1 tbsp olive oil
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 tsp chili powder, to taste
1 tsp cinnamon
Salt and pepper
1 can black beans, drained
1 can kidney beans, drained
500 ml passata
1 can chopped tomatoes

4 wraps
3 tbsp olive oil
1 tsp chili-lime seasoning mix
1 tsp paprika powder
1 teaspoon garlic powder

1 tub sour cream
1 can corn, drained and rinsed

1 red onion, finely chopped
2 tomatoes, diced
1 clove garlic, minced
2 to 3 tbsp sherry vinegar
6 tbsp olive oil
Salt and pepper
1 bunch parsley or coriander, finely chopped

Make it veggie!

If you want to make a vegetarian version, replace the beef with plant-based mince or with a combination of lentils and extra beans. The rest of the recipe remains the same. This way you'll still get a delicious, spicy chili with fresh toppings and crunchy nachos.

Preparation method

How do you make this?

Place the onion, garlic, and 1 tbsp olive oil in an air fryer baking accessory or an oven-safe dish that fits in your air fryer. Bake for 10 minutes at 180°C until everything is translucent and lightly coloured. Stir halfway through.

Finely crush the fennel seeds and cumin seeds with the chili powder using a mortar and pestle. Mix this with the ground beef and season with pepper, salt, and cinnamon.

Add the meat to the onion and garlic and bake again for 10 minutes at 180°C. Stir occasionally to break up the meat until it's nicely browned and crumbly.

Add the black beans, kidney beans, tomato passata, and diced tomatoes. Mix well and cook for another 20 minutes at 180°C. If your air fryer has a steam function, you can use it here.

Meanwhile, make the nachos. Mix 3 tbsp olive oil with the chili-lime spice mix, paprika powder, and garlic powder.

Brush the wraps with this spice mixture. Stack them on top of each other and cut into 6 to 8 triangles per wrap.

Bake the wrap triangles in batches at 140°C for approximately 8 to 12 minutes, until golden brown and crispy. Shake every 3 to 4 minutes. Let them cool afterwards; they will become even crispier.

For the topping, mix the sour cream with the corn.

Make the pico de gallo by mixing the red onion, tomatoes, garlic, sherry vinegar, olive oil, pepper, salt, and parsley or cilantro.

Serve the chili con carne with the crispy nachos, a spoonful of sour cream with corn, and a generous scoop of pico de gallo.

Tips

Ideally, bake the nachos in batches, this way they will become much more evenly crispy.
If you like extra spice, add some extra chili powder or fresh chili to the chili or pico de gallo.
You can also make this recipe with ground chicken or ground pork for variation.
Let the chili rest for 5 to 10 minutes after cooking, then the flavors will become even more intense.
If you want it even fresher, serve with lime wedges.
Storage
In the fridge: Store the chili in an airtight container in the refrigerator for up to 3 days. It's best to store the nachos separately in an airtight container.
In the freezer: The chili can be frozen for up to 3 months, without toppings and without nachos.
Reheating: Reheat the chili in an air fryer with a steam function at 180°C or in a pan with a small splash of water. You can briefly re-crisp the nachos at 160°C.