Kitchen Family Nachos
- Level: Easy
- Yield: 8 to 10 servings
- Total: 2 hr 45 min
- Active: 25 min
Ingredients
GZ’s Za’atar Pita Chips, recipe follows
Katie’s Cincinnati-Style Chili, recipe follows
Your favorite queso or store-bought queso, for drizzling
AG’s Pickled Tomatoes and Onions, recipe follows, drained
3/4 cup sour cream, loosened with a little water, for drizzling
1/3 cup hot giardiniera, for topping
GZ’s Za’atar Pita Chips:
One 16-ounce package pita pockets
4 tablespoons unsalted butter, melted
1 teaspoon za’atar
Kosher salt and freshly cracked black pepper
Katie’s Cincinnati-Style Chili:
1 pound ground beef, preferably chuck
One 8-ounce can tomato sauce
One 6-ounce can tomato paste
1 tablespoon chili powder
1 tablespoon cocoa powder
1 tablespoon sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon garlic salt
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cloves
1 bay leaf
1/2 yellow onion, grated
1 1/2 teaspoons white wine vinegar
AG’s Pickled Tomatoes and Onions:
1 cup white wine vinegar
1/2 cup sugar
2 tablespoons kosher salt
2 teaspoons coriander seeds
1 teaspoon mustard seeds
1/2 teaspoon ground allspice
2 bay leaves
2 cinnamon sticks
2 cloves garlic, lightly crushed
1 pint cherry tomatoes
1 red onion, thinly sliced
Directions
- Arrange GZ’s Za’atar Pita Chips in a layer on a large platter. Layer with spoonfuls of Katie’s Cincinnati-Style Chili, a generous drizzle of queso, some of AG’s Pickled Tomatoes and Onions, a drizzle of sour cream and finally some hot giardiniera. Serve immediately.
GZ’s Za’atar Pita Chips:
- Preheat the oven to 400 degrees F.
- Split each pita pocket into 2 rounds, then cut each round into chip-size triangles. Lay the wedges in a single layer on a baking sheet. Brush with the melted butter, then season with the za’atar and some salt and pepper.
- Bake, rotating the baking sheet halfway through, until browned and crispy, 8 to 10 minutes. Allow to cool on the baking sheet.
Katie’s Cincinnati-Style Chili:
- In a stockpot or Dutch oven, combine the beef (do not brown first), tomato sauce, tomato paste, chili powder, cocoa powder, sugar, salt, cinnamon, cumin, garlic salt, allspice, pepper, cayenne, cloves, bay leaf, onions and 2 cups water. Mix until combined. Cover and simmer over medium-low heat for approximately 2 hours. Stir in the vinegar and simmer another 30 minutes.
AG’s Pickled Tomatoes and Onions:
- In a saucepan, bring 2 cups water to a simmer over medium heat with the vinegar, sugar, salt, coriander, mustard, allspice, bay leaves, cinnamon and garlic. Take off the heat and let cool for 5 minutes.
- Meanwhile, poke holes in the top of the tomatoes with a skewer. Put the tomatoes and onions in a large mason jar. Pour the hot vinegar mixture into the jar. Cover and refrigerate. Store covered in the refrigerator for 2 to 3 weeks.