One playoff game. Eight Leafs fans. Two trays of nachos — for $25. Our food reporter shows you how

There’s a sea of dark blue jerseys flooding the streets again, which can only mean one thing: the are in the playoffs — and this time, they’re facing Ottawa. I know very little about hockey, but I wanted to join the Leafs bandwagon by doing what I do best: feeding people. Preferably, on a tight budget.

Going out for nachos and wings can add up fast. Order them on a delivery app, and you’re looking at a hefty bill. Plus, let’s be honest — among the list of foods that don’t travel well, nachos are near the top.



Reheating them? No. So, I set out to make a simple plate of chili nachos that could feed eight hungry Leafs fans for $20. I came close, hitting $19.

86 for a meatless version. But my protein-loving coworkers gave me a $5 extension so that I could get a pound of ground turkey. With just $25 and a dream, food writer Karon Liu had the goal of making party-sized nachos.

The result? Two big trays of meaty nachos with all the fixings, for just $24.86. Not bad for an afternoon’s work.

Here’s how I did it — and how you can, too, the next time the Leafs hit the ice. The majority of my ingredients came from No Frills, plus detours to Bulk Barn for spices, Food Basics for tomato paste and FreschCo for ground turkey (not because the prices were any lower, I just went really early in the morning and my local No Frills was still restocking those ingredients). My top shopping tip? When it comes to spices, take full advantage of bulk food stores like Bulk Barn, which I only go to on their .

If a recipe calls for just a teaspoon or two of a spice you rarely use, buying in bulk means you get exactly what you need — rather than having to buy a full shaker that’ll end up getting stale in the back of your cupboard. When it comes to cheese, a bag of it pre-shredded is convenient, but gram-for-gram it’s more expensive than just buying a block and grating it yourself. I prefer using ground turkey because it’s leaner than beef and more budget-friendly for this challenge.

However, you can substitute it with any ground meat you like. For a meatless version, you can either skip the meat entirely — the beans will still keep it filling — or use plant-based meat alternatives or sautéed cremini mushrooms, cooked until most of the water has evaporated and they turn dark brown. The spices are flexible — taco seasoning, cumin, and even a touch of espresso powder can be used in other recipes (I’m keeping it simple with just two spices to stay within budget).

If you’re not a fan of cilantro (I got it because it was on sale), you can use chopped green onion or diced raw red onion to still get that fresh crunch. Some restaurants add a big dollop of sour cream in the middle of the platter, others drizzle it evenly over all the chips. I’m firmly in the drizzle camp.

I know the drizzle may look overly fancy, but it distributes the sour cream more evenly and helps prevent the chips from getting soggy. I use a piping bag for a more precise drizzle, but a spoon works just as well if you’re going for a more casual feel. Need some game day snack inspiration? Try these budget-friendly nachos that will please a crowd.

2 tbsp (30 mL) vegetable or canola oil 1 lb (450 g) ground turkey 1 large yellow onion, chopped 5 garlic cloves, minced 1 can (540 mL) red kidney beans, drained and rinsed Salt, black pepper, to taste 2 tsp (10 mL) smoked paprika, plus more to taste 1 tsp (5 mL) chili flakes, plus more to taste 1 can (126 mL) tomato paste 1 large can (796 mL) diced tomatoes 2 large bags (320 g each) tortilla chips 200 g old cheddar, grated 1 bunch fresh cilantro, coarsely chopped 1 small container (250 mL) sour cream, for serving In a large pot over medium-high heat, heat the oil until shimmering. Add ground turkey and break it up with a spoon. Cook until no longer pink Add the onion and garlic, and cook until the onion is soft and beginning to turn golden, and the turkey is lightly browned Stir in the kidney beans.

Season with salt, pepper, smoked paprika and chili flakes. Taste; adjust seasoning as needed Add the tomato paste. Rinse out the can with a splash of water and add it to the pot.

Stir to coat the mixture evenly Add the diced tomatoes and bring to a simmer. Cook until the chili thickens slightly, like a chunky ragù. Taste and adjust seasoning if needed, then remove from heat Preheat the oven broiler to high Spread the tortilla chips evenly across two large rimmed baking sheets.

Divide the chili between the trays, spreading it evenly over the chips. Top with grated cheese Broil one tray at a time until the cheese is melted and bubbling, 2 to 4 minutes. Watch closely to avoid burning.

Repeat with the second tray Spoon or drizzle sour cream over the nachos. Top with a generous handful of chopped cilantro. Serve immediately Makes 8 servings.

Homemade is good, but sometimes you have to know when to bow down to the pros. I surveyed the Star newsroom to find out who makes their favourite nacho platters around the city — and one name kept coming up: Sneaky Dee’s (431 College St.).

“The first time I ordered King’s Crown nachos ($30) at Sneaky Dee’s — in the early 2000s — I had to stare at it for a few seconds to understand its structural integrity,” said editor Rani Sheen. “It’s a gravity-defying mountain of food — even when ordered without the ground beef for a vegetarian option. The tortilla chips, salsa, refried beans, sour cream, guacamole and cheese are all standard nachos ingredients, but there’s something about the generous proportions (no tiny plastic cups of guac here) and sheer height that makes this dish a thrill every time.

Just eat it fast, before it collapses.” True to her job title, investigative reporter Morgan Sevareid-Bocknek looked into nachos for those with dietary restrictions. “I imagine everyone will say Sneaky Dee’s.

I am saying Sneaky Dee’s. But let me tell you why I’m emailing to say Sneaky Dee’s. They have vegan and allergen friendly options, so beyond just being the best, everyone can eat them.

I never get to have nachos, and I can have their nachos. For all the dairy/gluten/ free and vegan folks: second best is Fresh’s nachos, third is Utopia’s (586 College St.).

” And for reporter Mark Colley, the experience is more of a vibe than a memory. “The Sneaky Dee’s nachos are unparalleled. I can’t say I remember exactly what’s on them — I’ve never been of, ahem, sober mind when I’ve had them — but I remember them being extremely large and extremely good.

Definitely best enjoyed with friends.”.