Prepare the Pulled Beef:

•  Preheat your oven to 150°C (130°C fan) or gas mark 2
• Heat olive oil in a large, oven-safe pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes
• Add the garlic and cook for another minute.
• Stir in the cumin, smoked paprika, coriander, oregano, and chilli powder. Cook for another minute until fragrant.
• Add the beef brisket to the pot, browning on all sides.
• Pour in the beef stock and stir in the tomato purée. Season with salt and pepper.
• Cover the pot with a lid and place in the oven. Cook for 2.5 to 3 hours, until the beef is tender and easily shredded with a fork.
• Once cooked, remove the beef from the pot and shred it using two forks. Set aside.

Make the Chilli Con Carne:

• In a separate large pan, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
• Add the garlic, red pepper, and green pepper, cooking for another 5 minutes until softened.
• Stir in the cumin, smoked paprika, coriander, chilli powder, and cinnamon. Cook for another minute.
• Add the chopped tomatoes, tomato purée, and sugar. Season with salt and pepper. Bring to a simmer.
• Stir in the kidney beans and allow the chilli to cook on low heat for about 20 minutes, stirring occasionally.
• Add the pulled beef to the chilli con carne and mix well. Allow to simmer for an additional 10 minutes to let the flavours meld together.

Assemble the Nachos:

• Preheat your grill (broiler) to high.
• On a large ovenproof tray or dish, spread out a layer of tortilla chips.
• Spoon over a generous amount of the chilli con carne with pulled beef.
• Sprinkle a layer of grated cheddar and mozzarella cheese over the top.
• Repeat with another layer of tortilla chips, chilli, and cheese.
• Place the tray under the grill for 5-7 minutes, or until the cheese is melted and bubbly.

Serve:

• Remove the nachos from the grill and serve immediately.
• Garnish with sour cream, guacamole, jalapeños, and fresh coriander. Enjoy!