Good nachos require more than just a bag of chips and a can of cheese. With chef Edward Lee's recipe, you'll be enriching yours with a gochujang-spiked Texas chili—and topping it with all the classic fixings (none of which come in a can).
In a large heavy-bottomed pot, heat 1½ tablespoons vegetable oil over medium heat; add half the meat and brown on all sides, 3 minutes per side. Repeat with the remaining oil and meat.
Place the browned meat back into the pot, and add the garlic, onion, and jalapeños; stir to combine. Add remaining chili ingredients: tomatoes, gochujang, brown sugar, salt, chopped chipotles, cumin and coriander, beer, and beef stock, making sure the beef stock covers all the ingredients. Bring to a simmer, then reduce heat to low and let the chili simmer uncovered, 1½–2 ½ hours, stirring occasionally.
Chili is done when you can easily break apart the meat with a wooden spoon. Do this with half of the meat, leaving some in cubes.
Assembly: Lay out tortilla chips on large platter. Top generously with hot chili (about four ladles’ worth) and garnish with scallions, sour cream, cilantro, and cheese. Serve immediately.
Chili keeps in fridge for 2 weeks, or you can store in freezer in freezer bags.