Loaded Nacho Chips with Go-Chu-Jang Hot & Sweet Sauce
3 tablespoons vegetable oil
4 pounds beef brisket, cut into 1/2-inch cubes
1 large onion, finely chopped
4 garlic cloves, minced
2 jalapeño peppers, finely chopped without seeds
8 tablespoons Bibigo Go-Chu-Jang Hot & Sweet Sauce
2 tablespoons brown sugar
1 tablespoon ground cumin
1 teaspoon ground coriander
1 ½ teaspoons salt
1 12-ounce bottle lager beer
4 cups chicken stock
1 28-ounce can diced tomatoes
8 ounces yellow tortilla chips
2 ounces shredded sharp cheddar cheese
1 Serrano pepper, thinly sliced
4 ounces sour cream
For the chili:
- 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.
- 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.
- Serve right away, or for best results, let cool in the refrigerator overnight and reheat the next day.
For the nachos:
- 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.