Chef Leah Cohen shares 2 Super Bowl recipes inspired by Kansas City

It's a Super Bowl showdown at "Good Morning America" in the kitchen between two seasoned chefs.

Leah Cohen, chef and owner of Piggyback NYC, tapped into all the flavors of Kansas City BBQ for her Chiefs-inspired Super Bowl nachos.

Cohen delivered bold flavors with two versions of chili covered nachos that are perfect for any hungry crowd of football fans.

The undisputed champion of "GMA" cooking competitions once again came out on top against chef Carla Hall who showcased her San Francisco-inspired chowder nachos recipe.

Check out Cohen's full recipes below. And share all of your homemade versions of this winning recipe with "GMA" on social media.

Leah's Kansas City Burnt Ends Chili Nachos

2-3lb Brisket point (deckle), trimmed leaving 1/4inch fat
Salt and Pepper to season
For the Chili:
1 medium Spanish onion diced small
4 garlic cloves minced
2 jalapenos diced small
1/4 cups dark brown sugar
3 cups unsalted beef stock
1 cup BBQ sauce (recipe below)
Salt and pepper to taste
1 can red beans rinsed and drained
1 can crushed tomatoes
1 teaspoon cayenne
1 tablespoon ground cumin
1 tablespoon smoked paprika
2 tablespoons chili powder
1/4 cup neutral flavored cooking oil
For the BBQ sauce:
1 14 oz can crushed tomatoes
1 cup ketchup
1/2 cup apple cider vinegar
3/4 cup dark brown sugar
1/2 cup molasses
2 tablespoons smoked paprika
3 tablespoons salt
1 tablespoon fresh ground black pepper
1 tablespoon chili powder
2 tablespoon Dijon mustard
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon red pepper flake
For the nachos:
1 bag large tortillas
3 cup shredded cheddar
3 cup shredded Monterey jack
1/2 cup pickled jalapenos
1/2 cup cilantro leaves
Sour cream for drizzling
Chili (recipe above)

Directions:

Preheat your smoker to 225 degrees using oak wood. Season the brisket liberally with salt and pepper and smoke for 6-8 hours until the brisket reaches internal temp of 195 degrees. Halfway through the smoking, wrap the brisket with either butcher paper (preferred) or aluminum foil.

Alternatively, set your oven at 275 degrees and roast for 3 hours. Raise the temperature to 350 degrees and add sauce the last 30 minutes of roasting. You will want to use a thick BBQ sauce on the sweet side or go to your favorite BBQ restaurant and buy burnt ends.

In a dutch oven, heat oil and cook the onion, garlic and jalapenos on medium to low heat for approximately 5-8 minutes or until soft.

Add the brisket and brown sugar and cook for 5 minutes. Add all remaining ingredients except the beans and simmer for 45 minutes.

After 45 minutes add the beans and then cook for 10 more minutes. Adjust seasoning with more salt and pepper if needed.

Combine everything in a pot and cook on medium heat for 20-30 minutes until thick. Cool and store in airtight container.

On one large sheet tray, lay out the tortilla chips. Spread half of the cheese all over the chips. Add the chili over the chips and top with remaining cheese.

Bake at 425 degrees for approximately 10 minutes and then switch to broiler and cook for approximately 5 more minutes or until cheese is browned.

Remove from oven and drizzle with sour cream and garnish with pickled jalapenos and cilantro.

Leah's Chile con Queso and Chorizo Nachos

For Chile con Queso
1/2 lb fresh chorizo (remove the skin)
1 medium Spanish onion diced small
2 tablespoons minced garlic
1 pound processed American cheese (like Velveeta)
1 can chopped green chili
1 jalapeno diced (seeds removed if want less spicy)
1 tablespoon chili powder
2 each, chipotle peppers in adobo sauce finely chopped
2 tablespoons neutral flavored oil
Salt, to taste
1 large bag of tortilla chips
1 1/2 cups shredded Monterey jack cheese
1 1/2 cups shredded cheddar cheese
1 cup diced tomatoes
1/4 cup pickled jalapenos
Chopped cilantro to garnish

Directions:

In a large skillet heat up the oil and add the chorizo making sure to break up and large pieces. Cook until the chorizo has browned and remove from the skillet.

Add the onions and cook for 5 minutes or until soft. Add the garlic and cook for 2 more minutes.

Put the chorizo back into the skillet and the chili powder, green chili, chipotle in adobo. Add in the Velveeta.

On one large sheet tray, lay out the tortilla chips. Spread half of the cheese all over the chips and add the chili chili con queso over the chips. Top with remaining cheese.