Hardly a recipe at all, really, this is the method for nachos that send my family into rhapsodies. The last time I made these, Alice almost turned down dessert in favor of a second helping!
Brown about 1 lb of ground beef. Stir in a can of kidney beans, black beans, or corn (drained); chili powder to taste (we like a lot); and a 14 ½ oz can of beef broth. Cook over medium high heat, stirring occasionally, until almost all of the liquid has evaporated. Spoon over tortilla chips, top with toppings of your choice. (We like shredded cheese or nacho cheese sauce and salsa.)