Chef Edward Lee shares his recipe for spicy nachos

By People Staff
October 06, 2016 12:38 PM

This football season, we’ve partnered with Taste of the NFL and their favorite tailgating experts to share great game-day recipes for an even greater cause. Join these chefs in raising awareness and funds for hunger relief across the country by taking the Kick Hunger Challenge with your favorite football team and making a donation to their local food bank. And be sure to check every Thursday for a new game day recipe from your favorite celebrity chefs. Here, 610 Magnolia‘s Edward Leeshares his recipe for Gochujang Chili Cheese Nachos.

If there is one thing I know is a sure thing at any tailgate, it is these spiced up, hefty nachos. This is a meal by itself.

When I go to a Bengals game, this is my go-to recipe for tailgating. They disappear faster than A.J. Green running down the sideline for a touchdown.

Edward Lee

I add gochujang sauce to a hearty beef chili simmered in smoky chipotle peppers and beer, which blankets a base of tortilla chips. Then it’s all topped off with a sharp cheddar cheese, serrano pepper, and a gochujang sauce-spiked sour cream.

WATCH THIS: Take 5: Five-Minute Red, White and Blue Nachos

I want that stick to your teeth texture that only gochujang can deliver in a sauce. It isn’t just spice for the sake of heat. It is nuanced and layered. It has a sweetness to it and umami — lots of umami.

Gochujang Chili Cheese Nachos

Serves 6-8

3 tbsp. vegetable oil
4 lb. beef chuck roast, cut into ½ in. cubes
1 large onion, finely chopped
6 garlic cloves, minced
2 jalapeno peppers, finely chopped
6 tbsp., plus 2 tsp. korean chili sauce, divided
2 oz. chipotle peppers in adobo sauce
2 tbsp. brown sugar
1 tbsp. ground cumin
1 tsp. ground coriander
1 ½ tsp. salt
1 (12-oz.) bottle dark beer
4 cups beef broth
1 28-oz. can diced tomatoes
4 oz. sour cream
8 oz. yellow and blue tortilla chips
2 oz. shredded sharp cheddar cheese
1 serrano pepper, thinly sliced

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.

2. Add the remaining 1 tablespoon of oil and heat over medium heat. Add onion, garlic and jalapeño pepper. Sauté for 3 minutes until wilted.

3. Add gochujang sauce, chipotle peppers, brown sugar, cumin, coriander and salt. Cook for another 3 to 4 minutes. Then add beer, beef broth and the diced tomatoes.

4. Simmer for about 2 hours, or until meat is very tender. Let cool to room temperature and adjust seasoning with additional salt as needed.

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

6. Mix Gochujang Sauce and sour cream together in a bowl.

7. 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.

8. 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.