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Ingredients

• 2 tablespoons extra-virgin olive oil (EVOO), 2 turns of the pan
• 4 hot dogs, sliced 1 inch thick
• 1 pound ground sirloin
• 1 medium onion, chopped
• 1 red or green bell pepper, chopped
• 3 garlic cloves, chopped
• One 15-ounce can red beans, drained
• One 8-ounce can tomato sauce
• 2 teaspoons hot sauce (eyeball it)
• 2 tablespoons Worcestershire sauce (eyeball it)
• 1 tablespoon chili powder (a palmful)
• 2 teaspoons cumin (two-thirds of a palmful)
• 1 tablespoon grill seasoning, such as McCormick Montreal Steak Seasoning
• One 12-ounce bottle of beer
• 2 tablespoons unsalted butter, cut into small pieces
• 2 tablespoons all-purpose flour
• 2 cups milk
• 2 chiles from a can of chipotles in adobo sauce, chopped
• 3 cups shredded cheddar cheese (mix yellow and smoked if you like extra-smoky flavor)
• One 15-ounce can fire-roasted tomatoes, such as Muir Glen brand, well drained
• Salt
• 8 cups (2 bags or 1 jumbo sack) corn tortilla chips (mix and match colors such as yellow and blue or red and white)
• Optional toppings for garnish: chopped cilantro, chopped pimiento-stuffed green olives, chopped red onions or chopped scallions, sour cream

Description

Pile Whatever You Like On These Nachos. The More Stuff, The Better!

Rachael Ray Magazine