Blog - /Cooking

I like chili when it's done right. For me, that means that it has to be made from scratch, given at least an hour to simmer, must not have too many kidney beans nor spices, and must be somewhat watery. When chili is not done right, I have to think of creative ways to consume it. This time, I tried a variant of the Wendy's recipe for what they call a Nacho Supremo Salad. I prefer a less fanciful name, so I call it a Chili Nacho Salad.

Ingredients

• can of chili
• lettuce salad
• shredded cheese
• either ranch dressing or sour cream
• tortilla chips
• taco sauce or salsa (optional)

The lettuce salad should preferably not have any other vegetables in it, and should contain some Iceburg lettuce. The cheese should be either Cheddar or a Mexican blend.

Directions

1. Heat chili.
2. On plate, add 2 handfuls of lettuce.
3. Apply the desired amount of sour cream or dressing.
4. Add about 1 and 1/2 cup of chili.
5. Add taco sauce or salsa if desired.
6. Top with plenty of shredded cheese.
7. Garnish with tortilla chips.

I'm pleased with the way it turned out.