These Chili Cheese Nachos are Part Texan, Part Korean, and All Delicious

first_img Editors’ Recommendations Pro Chefs Dish on the Perfect Seven-Layer Dip Recipes How to Make Loco Moco, a Hawaiian Staple Dish When it comes to party-ready snack foods, nachos rank pretty highly in terms of ease, share-ability, and deliciousness. How could they not? You can put pretty much anything you want on the chips — meat, cheese, salsa, guacamole, you name it — and the individual chips mean it’s easy to scoop a few onto your plate without making too much of a mess.One of our favorite toppings to add to nachos is a nice, homemade chili. There’s just something about the mix of meat (and sometimes beans) with spices and dark, savory sauce piled high on a slightly salty nacho chip that gets us.We love chili, specifically, because of its malleability when it comes to spice. Not to say we wouldn’t top our nachos with spiced brisket or any other meat, though, because we so would, but for all intents and purposes right now, we’re sticking with chili. It can be as mild or as hot as you want to make it. We usually go with as hot as possible, but also understand that sometimes it’s about flavor, not burning your taste buds off.One way to spice up your chili — and by proxy, your nachos — while maintaining a mouth-watering flavor is to switch up the type of hot sauce you’re using. Who says you need to stick to the typical Frank’s Red Hot or Tabasco when there’s a whole wild world of hot out there. (You could use this hot sauce, but you’d have to be a bit crazy to do so.) This time around, we’re going across the world and utilizing the rich sweet and spicy flavors of Korean cuisine to kick this snack time favorite up a notch. Specifically, we’re using Chung Jung One Gochujang Korean Chili Sauce. Sweet, savory, and rich in umami, it has the right amount of heat to liven up just about any meal. When you mix those flavors with beef and cheese, well, you’ve got yourself a surefire winner right there.Texas-Style Gochujang Chili Cheese Nachos(Serves 6-8)ChiliIngredients:4 lb beef chuck roast, cut into .5-inch cubes1 bottle dark beer, 12 ounces1 can diced tomatoes, 28 ounces4 cups beef broth6 tbsp Chung Jung One Gochujang Korean Chili Sauce3 tbsp vegetable oil2 tbsp brown sugar1 tbsp ground cumin5 tsp salt1 tsp ground coriander2 oz chipotle peppers in adobo sauce6 garlic cloves, minced2 jalapeño peppers, finely chopped1 large onion, finely choppedMethod:In a large pot, heat 2 tbsp of oil over high heat. Working in batches, brown the meat and transfer to a paper towel-lined plate.Add the remaining 1 tbsp of oil and heat over medium heat. Add onion, garlic, and jalapeño pepper. Sauté for 3 minutes until wilted.Add Gochujang Sauce, chipotle peppers, brown sugar, cumin, coriander, and salt. Cook for another 3-4 minutes. Then add beer, beef broth, and diced tomatoes.Simmer for about 2 hours, or until meat is very tender. Let cool to room temperature and adjust seasoning with additional salt as needed.Serve right away, or for best results, let cool in the refrigerator overnight and reheat the next day.*Sour CreamIngredients:4 oz sour cream2 tsp Chung Jung One Gochujang Korean Chili SauceMethod:Mix Gochujang Sauce and sour cream together in a bowl and keep refrigerated until ready to use.NachosIngredients:Texas-Style Gochujang Chili8 oz yellow and blue tortilla chips2 oz sharp cheddar cheese, shredded1 serrano pepper, thinly slicedGochujang sour cream to topMethod:Lay out the tortilla chips on a plate. Ladle about a quarter of the chili over chips. Sprinkle cheese over chili while still warm, so that the cheese begins to melt.Dollop sour cream over the cheese and garnish with serrano peppers. Serve immediately.*Note: Use leftover chili for an additional batch of nachos, topping baked potatoes, or thin with beef broth to serve as a soup. Ready and Rare-ing to Go: How to Make Steak Tartare The Burger Show’s Alvin Cailan Shares His Burger-Making Secrets How to Cook Steak in the Oven last_img

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