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.
   1
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.
   2
3. Serve right away, or for best results, let cool in the refrigerator overnight and reheat the next day.
   3

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.
   1
2. Dollop sour cream over the cheese and garnish with Serrano peppers. Serve immediately.
   2