There are occasions that call for fancy, over the top, loaded nachos - and then there’s the après ski version. Après nachos need to be delicious, warm, cheesy, and served with a sauce that is unbeatable. These are so easy and so perfect when your fingers are cold and your toes are numb.

There are three tips to making the perfect nacho:

1. You have to grate the cheese yourself. The pre-grated has potato starch on it and it won’t melt properly.

2. Make one thin layer on nachos on a baking sheet lined with parchment. When they come out, quickly layer the nachos on top of each other to serve.

3. You need the perfect sauce. Here is that perfect sauce. Serve with hot sauce + Cilantro Lime sauce.

Topping options are obviously endless. The toppings I used here are the ones I had on hand - and are the ones I basically always have on hand. Cans of beans and cans of olives go a long way to making nachos feel packed full of something.

If I have leftover chicken or steak - they are going on top too - but not before I toss them in some taco seasoning first. It’s dramatic the improvement to leftover meats when you toss them in a little seasoning before they head onto the top of the nachos.

Cilantro Lime Sauce

1/2 cup sour cream

1/4 cup chopped cilantro

zest of one lime

juice of one lime (more or less)

Combine everything together. And drizzle over the top of the nachos when they are hot.

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Our family loves skiing. I love skiing because we have the best family moments right after skiing when we decompress, laugh about mistakes we made on the hill, and have a cocktail together. It’s more than just a trendy time to post on Instagram; Après Ski is a great time to connect.

Making this chili in the morning ensures that our après isn’t just crackers and cheese, but is something hearty and warm. It’s also the world’s easiest chili. It takes almost no time to put together and can either simmer while you are on the hill (make sure someone is around to stir occasionally!) or pop it in the fridge and bring it to a boil when you’re back off the hill.

Serve with shredded cheese, green onions, and corn chips. You might not even need dinner!

Après Ski Chili

1 medium sweet onion, chopped

2 pounds ground beef

2 cloves garlic, rough chopped or grated

1 - 28oz can diced tomatoes

1 -15oz can tomato sauce

1 tablespoon beef bouillon or one cube

1/4 cup chili powder

1 tablespoon garlic powder

1 tablespoon cumin

1/2 tablespoon dried oregano

2 tablespoons cornmeal

1 teaspoon ground pepper

STEP 1

In a large dutch oven, brown the onions with the ground beef and garlic. When the beef is browned, pour off any excess fat if it rendered out.

STEP 2

Add the spices + cornmeal to the meat and stir until completely covered and you can smell the spices.

STEP 3

Pour in the tomatoes and stir. Lower the heat to a simmer and cover. Let simmer on low/very low for several hours. Serve with baked potatoes, rice, corn chips and sour cream on top.

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