Description
Indulge in the savory and spicy delight of Korean Chile Con Carne, a unique fusion that marries traditional Texas-style chili with bold Korean flavors. This hearty dish features tender beef simmered with gochujang, chipotle peppers, and a medley of aromatic spices, delivering four layers of heat that will tantalize your taste buds. Perfect for family gatherings or cozy nights at home, this comforting bowl of chili is customizable to suit everyone’s spice preferences. Whether served with fluffy rice or wrapped in tortillas, this dish promises to warm your heart and satisfy your appetite.
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons neutral oil
- 1 red onion, finely diced
- 2 jalapeños, finely diced
- 3 garlic cloves, minced
- 2 chipotle peppers in adobo sauce, minced
- 1 can fire-roasted tomatoes (15 oz)
- 5 tablespoons gochujang
- 1 cup dark beef broth
- 2 cups beef broth
- 2 tablespoons gochugaru (Korean chile flakes)
- kosher salt
- fresh ground black pepper
- 1 tablespoon dark brown sugar
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked salt
Instructions
- In a Dutch oven, heat oil over high heat. Season beef cubes with salt and pepper, sear until browned, then remove and set aside.
- Reduce heat to medium, add diced onions and jalapeños, cooking until charred. Stir in garlic, chipotle peppers, cumin, coriander, smoked salt, and brown sugar.
- Whisk together gochujang and beef broth; pour into the pot along with the tomatoes. Return the seared meat to the pot.
- Bring to a simmer for 2–3 hours until the meat is tender. Adjust spice level by adding gochugaru if desired.
- Stir in fresh cilantro before serving.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Simmering
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 100mg
Keywords: For a milder version, reduce the amount of jalapeños and gochugaru. Serve with toppings like shredded cheese or diced green onions for added flavor. Leftovers can be stored in an airtight container for up to four days or frozen for three months.