Lazy Sunday Nachos

Scenario: It's Sunday. You probably don't plan on showering, changing out of your sweatpants, or even thinking about leaving the house. Football is on all day and you're committed to sitting on the couch with a beer in hand and some snackage for ideal football viewing.

But the food you're craving is far beyond reach, and doesn't fit into the sweatpants wearing, hunkering down at home all day scenario. Forget wings or nachos. Your lazy Sunday football dreams are crushed. But are they?

Take a gander in your pantry and chances are you'll probably find some beans, tomato sauce and spices. And chances are, you'll probably have some cheese and tortilla chips on hand. This is exactly what we found a few weeks ago when we were in this same situation. So we put two and two together and, low and behold, we created, on the fly, lazy Sunday nachos.

These lazy Sunday nachos feature a quick vegetarian chili that practically anyone could throw together with pantry staples. Then, it’s all about loading up on the cheese, green onions, pickled jalapeños, sour cream and salsa/taco sauce/hot sauce to create a perfect nacho. And you don’t even have to get out of your PJs for this level of perfection!

LAZY SUNDAY NACHOS

Quick Vegetarian Chili 

Ingredients

• 2 cans pinto beans

• 1 can tomato sauce

• 1 can fire roasted crushed tomatoes

• 1/2 bottle of dark beer

• 1/2 onion, chopped

• 2 cloves garlic, minced

• 1 tablespoon olive oil

• 3 tablespoons chili powder

• 1 tablespoon cumin

• Kosher salt

• Pepper

Nacho Assembly Ingredients

• 1 bag tortilla chips - a nice sturdy variety

• 2 cups shredded cheddar cheese, or a combo of Monterey jack and cheddar

• 3 green onions, chopped

• Pickled jalapenos (optional)

• Sour cream

• Salsa, hot sauce or taco sauce

Directions

In a large saucepan, heat olive oil over medium high heat. Add onions and saute until translucent, about 3 minutes. Add garlic and cook for an additional minute. Add chili powder and cumin and cook for another minute until spices become fragrant. Add beer and let simmer and reduce by half for about 3 minutes.Add tomato sauce, crushed tomatoes and pinto beans. Bring to a boil then reduce heat to a simmer. Cook for about 20 minutes. Season with salt and pepper to taste.Preheat oven to 425 degrees. Spread chips in a thin layer over a baking sheet. Sprinkle half of cheese over chips then gently spoon dollops of chili evenly over chips. Sprinkle with remaining cheese and chopped green onions. Bake for 24 minutes, or until cheese is melted and chips are crispy. Serve warm with pickled jalapenos, sour cream and your favorite salsa, and an ice-cold beer. Go Hawks!