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).
2 jalapeño peppers, roughly chopped, remove seeds and ribs for milder chili
28 ounces can diced tomatoes
6 tablespoons gochujang
2 tablespoons brown sugar
1 1/2 teaspoons salt
1/4 cup chipotle peppers in adobo sauce, roughly chopped
1 tablespoon ground cumin
1 teaspoon ground coriander
1 bottle dark beer
4 cups beef stock, plus more if necessary
Yellow and blue tortilla chips
Scallions, thinly sliced
sour cream
Cilantro leaves, roughly torn
Grated Cheddar
Steps:
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.
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