Skip to content
Loaded Nacho Chips with Go-Chu-Jang Hot & Sweet Sauce

Loaded Nacho Chips with Go-Chu-Jang Hot & Sweet Sauce

For the chili:

  1. In a large pot, heat 2 tablespoons of oil over high heat. Working in batches, brown the meat and transfer to a paper towel–lined plate. Add the remaining 1 tablespoon of oil and heat over medium heat. Add onion, garlic and jalapeño pepper. Sauté for 3 minutes until wilted. Add Go-Chu-Jang Sauce, brown sugar, cumin, coriander and salt. Cook for another 3-4 minutes. Then add beer, chicken broth and the diced tomatoes.

  2. Simmer for about 2 hours, or until meat is very tender. Let cool to room temperature and adjust seasoning with additional salt as needed.  Cook thoroughly to an internal temperature of 165°F as measured by a food thermometer.

  3. Serve right away, or for best results, let cool in the refrigerator overnight and reheat the next day.

For the nachos:

  1. 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.

  2. Dollop sour cream over the cheese and garnish with Serrano peppers. Serve immediately.

Shopping Cart

Order processing starts the next business day. Orders are shipped Monday - Wednesday only.