Chili Nachos with all the Toppings

Preheat oven to 350°F (175°C).

In a large skillet over medium heat, brown the ground beef. Drain off any excess grease.

Add the diced onion and green bell pepper to the skillet and cook until softened, about 5 minutes.

Stir in the minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more, until fragrant.

Add the diced tomatoes, kidney beans, black beans, and beef broth to the skillet. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until the chili has thickened.

Spread the tortilla chips in a single layer on a large baking sheet.

Spoon the chili evenly over the tortilla chips.

Sprinkle the shredded cheese generously over the chili-covered chips.

Bake in the preheated oven for 5-10 minutes, or until the cheese is melted and bubbly.

Remove the nachos from the oven and let cool slightly.

Top with sour cream, guacamole, jalapenos (if using), green onions, and black olives (if using).

Serve immediately and enjoy!