Gochujang Chili Nachos
by Edward Lee
Chef's Notes: Good nachos require more than just a bag of chips and a can of cheese. With chef Edward Lee's recipe, you'll be enriching yours with a gochujang-spiked Texas chili—and topping it with all the classic fixings (none of which come in a can).
In a large heavy-bottomed pot, heat 1½ tablespoons vegetable oil over medium heat; add half the meat and brown on all sides, 3 minutes per side. Repeat with the remaining oil and meat.
Place the browned meat back into the pot, and add the garlic, onion, and jalapeños; stir to combine. Add remaining chili ingredients: tomatoes, gochujang, brown sugar, salt, chopped chipotles, cumin and coriander, beer, and beef stock, making sure the beef stock covers all the ingredients. Bring to a simmer, then reduce heat to low and let the chili simmer uncovered, 1½–2 ½ hours, stirring occasionally.
Chili is done when you can easily break apart the meat with a wooden spoon. Do this with half of the meat, leaving some in cubes.
Assembly: Lay out tortilla chips on large platter. Top generously with hot chili (about four ladles’ worth) and garnish with scallions, sour cream, cilantro, and cheese. Serve immediately. (Note: Chili keeps in fridge for 2 weeks, or you can store in freezer in freezer bags.)
Skills you'll learn