Gochujang Chili Cheese Nachos

Ingredients

• 3 tablespoons vegetable oil, divided
• 2 pounds beef chuck roast, cut into 1⁄2-inch cubes
• Salt
• Freshly ground black pepper
• 1 small onion, fine chopped
• 3 garlic cloves, finely chopped
• 1 jalapeño pepper, finely chopped
• 6 tablespoons plus 2 teaspoons gochujang (Korean fermented chile paste), divided
• 1 chipotle pepper in adobo sauce, finely chopped
• 1 tablespoons brown sugar
• 1 1⁄2 teaspoons ground cumin
• 1⁄2 teaspoon ground coriander
• 1 teaspoon salt
• 1 cup dark beer
• 2 cups beef broth
• One 15-ounce can diced tomatoes
• 1⁄2 cup sour cream
• 8 to 10 ounces mixed yellow and blue tortilla chips (about half a medium bag of each type)
• 3⁄4 cup crumbled cotija cheese
• 2 serrano peppers, thinly sliced

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