Preheat the oven to 350 degrees F.
Spread out a layer using half of the tortilla chips on a large ovenproof platter. Make an even layer using half the Game Time Chili, then add half the Cheddar and pepper Jack, then half the sliced jalapenos. Save some of the jalapeno slices for garnish.
Place the platter in the oven and bake until the cheese has melted, 5 to 10 minutes. Prepare a second ovenproof platter with the remainder of the ingredients. Top the nachos with the Pico de Gallo and garnish with the remaining jalapenos. Serve hot with the sour cream on the side.
Heat the oil in a large nonstick saucepan over medium-high heat. Add the garlic, celery, bell peppers, jalapenos and onions and sprinkle over the salt. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Add the chicken, breaking it up with a wooden spoon, and cook until it starts to brown. Stir in the chili powder and cumin and cook until the chicken is fully browned, about 6 minutes. Add the tomatoes, kidney beans and pinto beans and bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the flavors are blended and the chili begins to thicken, about 1 hour.
Place the cilantro, salt, pepper, tomatoes, garlic, jalapenos, onions, lime juice and lemon zest in a bowl and mix to combine.
Have all the prepped ingredients easily accessible to assemble the nachos.
Recipe courtesy of Bobby Deen