I typically make a pot roast dinner and use the leftover pot roast for these nachos

 

How to prepare pot roast in the Ditka style:

2 lb. boneless beef chuck roast

Salt and pepper

Olive oil

1 large carrot, sliced

2 sticks of celery, sliced

1 Spanish onion, chopped

1 garlic clove, minced

4 oz. red wine

2 oz. maple syrup

2 Tablespoon Heinz ketchup

2 oz. bourbon

2 cups water

2 sprig of fresh thyme

 

Preheat oven to 200 degrees. Rub meat with salt and pepper and sauté on stovetop (an oven-proof cast-iron Dutch oven is best) over medium-high heat in a thin sheet of olive oil until meat is browned on all sides. Remove meat and add all the vegetables and sauté until onions soften and brown slightly. Return the meat to the pot and add the wine, syrup, ketchup, bourbon and water and herbs. Cover the pot and slow-roast in oven for 4½ hours. Meat should be fork tender. Remove meat and reduce juice over high heat on stove top by one third.

 

To re-heat the meat before making the nachos:

2 cups Heinz chili sauce

2 cups pot roast juice (see above)

2 cups marsala sauce (see recipe below)

½ a 7-oz. can of chipotle peppers in adobo sauce, pureed

½ lb. pot roast meat, shredded (to prepare pot roast in the Ditka style, use the recipe above)

 

Heat all the sauces in a pan over low heat on a stove top. Add meat until warmed through, about 10 minutes.

 

For the marsala sauce:

1/2 cup diced onions

2 Tablespoons butter

2 Tablespoons brown sugar

16 oz. marsala wine

16 oz. double-strength chicken stock

2 Tablestoons corn starch

 

Saute the onions in butter until they soften then add sugar and stir until mixed well. Add the marsala wine and reduce by half.  Add the double chicken stock and bring to a boil. Reduce heat, add cornstarch and cook for five minutes, stirring often.

 

To prepare the nachos:

4 oz. tortilla chips

½ lb. pot roast meat, heated as noted above

2 oz. sour cream

10 oz. blend of cheddar and jack cheese, shredded

2½ oz. sliced jalapenos

2 oz. tomatoes, diced small (no seeds)

1 oz. scallions

 

Preheat oven to 500 degrees. Place tortillas in a single layer around a large, round oven-proof dinner plate. Using tongs, spread the saucy meat around the tortilla chips. Squeeze out sour cream in a crisscross pattern over chips and meat. Then spread the cheese over the chips evenly to the rim. Top with jalapeno slices and diced tomatoes. Toast in 500-degree oven until cheese is melted completely (should toast quickly). Garnish with scallions. Serves 2.