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There is something utterly irresistible about this Korean Chile Con Carne Recipe—a beautiful fusion that brings together the hearty richness of classic chili with the bold, vibrant flavors of Korean spices. Each bite delivers a well-balanced mix of smoky chipotle, spicy gochujang, and tender, melt-in-your-mouth beef chuck, simmered slowly to create an unforgettable depth of flavor. It’s the perfect dish to cozy up with on a chilly day, and because it serves ten, it’s a fantastic way to share a comforting meal with friends or family.
Ingredients You’ll Need
Gathering the ingredients for this Korean Chile Con Carne Recipe is a breeze, and each one plays a crucial role in building the dish’s complex flavor profile. From the rich beef chuck to the fiery gochujang and subtle smoky notes, every element adds something special to the table.
- Beef tallow or neutral oil: Helps you get that perfect sear on your beef, adding depth and richness.
- Beef chuck roast: The star ingredient, cut into 1-inch cubes for tender, flavorful meat.
- Kosher salt: Essential for seasoning and drawing out the meat’s natural flavors.
- Fresh ground black pepper: Adds a subtle heat and complements the spices beautifully.
- Red onion: Finely diced to bring sweetness and texture after being charred.
- Jalapeños: Finely diced, they contribute a fresh, bright spiciness.
- Garlic cloves: Minced to infuse the dish with aromatic warmth.
- Chipotle peppers in adobo sauce: Finely diced for smoky, smoky heat that deepens the chili’s flavor.
- Adobo sauce: Adds richness and a subtle tang from the chipotle peppers.
- Dark brown sugar: Balances the heat with a touch of molasses sweetness.
- Ground cumin: Brings earthiness and warmth, a classic chili spice.
- Ground coriander: Adds a subtle citrus note that brightens the stew.
- Smoked salt: Amplifies the smokiness without overpowering the other spices.
- Fire-roasted tomatoes: Provide a rich, smoky base and a bit of acidity.
- Beef broth: Used in different stages to build depth and keep the chili perfectly saucy.
- Gochujang: This Korean chili paste offers a complex balance of spicy, sweet, and savory flavors that transform the dish.
- Gochugaru (optional): Korean chili flakes for an extra layer of heat and texture if you like it spicier.
- Chopped cilantro: Fresh garnish that brightens up each bowl with herbal notes.
How to Make Korean Chile Con Carne Recipe
Step 1: Sear the Beef
Start by heating beef tallow or oil in a Dutch oven over high heat. Season those beautiful beef cubes with kosher salt and fresh ground black pepper, then sear them in batches until every side is beautifully browned. This step locks in the juices and adds incredible flavor, so don’t rush it. Transfer the seared beef to a paper towel-lined plate to rest for a moment.
Step 2: Char the Vegetables
Lower the heat to medium, then add the finely diced jalapeños and red onion right into the pot. Cook them until they develop a lovely char on all sides—about two minutes—which gives the chili a subtle, smoky sweetness that’s absolutely essential.
Step 3: Build the Spice Base
Add minced garlic, chipotle peppers, adobo sauce, dark brown sugar, ground cumin, ground coriander, and smoked salt. Stir everything frequently to release those fantastic aromas and to let the flavors meld beautifully. This spice combination is where your chili really begins to take on its bold personality.
Step 4: Add Liquids and Tomatoes
Whisk the gochujang with 2 cups of beef broth until perfectly smooth, then pour it into the pot along with an additional 1 cup of beef broth and the fire-roasted tomatoes. Use your spoon to scrape every bit of browned goodness off the bottom of the pot—those little bits are pure flavor gold.
Step 5: Simmer the Beef
Return the seared beef cubes to the pot. Bring the chili to a gentle simmer, uncovered if you want a thicker dish or covered for a thinner one. Let it cook low and slow for 2 to 3 hours, stirring now and then, until that beef is tender to the point of falling apart. This slow cook is what turns this Korean Chile Con Carne Recipe into a mouthwatering masterpiece.
Step 6: Add Extra Heat (Optional)
If you’re craving an extra kick, toss in some gochugaru at this stage and stir it through as the chili finishes cooking for an additional layer of spicy complexity.
Step 7: Final Touch
Right before serving, stir in a generous handful of chopped cilantro to introduce a fresh, herbal zing that balances the boldness of the spices.
Step 8: Serve It Up
Serve this hearty Korean Chile Con Carne Recipe hot over fluffy white rice and jazz it up with toppings such as shredded cheddar cheese or crisp scallions for a beautiful contrast in texture and flavor.
How to Serve Korean Chile Con Carne Recipe
Garnishes
Think fresh cilantro, chopped scallions, shredded cheddar cheese, or a dollop of sour cream—these toppings add both color and texture that create a lively, inviting bowl.
Side Dishes
This chili pairs wonderfully with simple white rice to soak up all the saucy goodness. You could also serve it alongside cornbread for a comforting, classic combo or even steamed vegetables to add some balance and freshness.
Creative Ways to Present
Try serving the chili in a bread bowl for a fun twist or pile it on top of baked potatoes for a filling, satisfying meal. Spoon it generously over nachos with melted cheese and sliced jalapeños for a game day favorite that everyone will love.
Make Ahead and Storage
Storing Leftovers
This Korean Chile Con Carne Recipe actually improves in flavor after a day or two in the refrigerator. Store leftovers in an airtight container and they’ll stay delicious for up to 4 days, making it a great option for meal prepping.
Freezing
You can freeze portions of this chili to enjoy later—just cool it completely and transfer to freezer-safe containers or heavy-duty bags. It freezes well for up to 3 months without losing any of its bold, rich flavor.
Reheating
Reheat leftovers gently on the stove over medium heat, stirring occasionally, or use the microwave in short intervals to keep that tender beef from drying out. Add a splash of beef broth if needed to refresh the sauce consistency.
FAQs
Can I use a different cut of beef?
Absolutely! While beef chuck roast is preferred for its marbling and tenderness, you can substitute with brisket or short ribs. Just remember that tougher cuts may require a longer cooking time to become tender.
Is gochujang spicy?
Gochujang has a moderate heat level but also a sweet and savory depth, so it’s not just spicy—it adds complexity. If you’re sensitive to heat, start with less and add more to taste as the chili cooks.
What if I don’t have chipotle peppers in adobo sauce?
You can substitute with smoked paprika and a bit of canned chipotle chili powder if you have it, but the smoky tang of the chipotle peppers in adobo really elevates the dish, so try to get them if you can.
Can I make this Korean Chile Con Carne Recipe in a slow cooker?
Yes! After searing the beef and cooking the aromatics on the stove, transfer everything to a slow cooker and cook on low for 6 to 8 hours until the beef is tender and the flavors meld beautifully.
Is this recipe gluten-free?
If you choose a gluten-free gochujang and check the beef broth label, this recipe can absolutely be made gluten-free. Always double-check your ingredient brands to be safe.
Final Thoughts
If you’re ready to dive into a bowl of bold, savory goodness, this Korean Chile Con Carne Recipe should be at the top of your list. It brings together the best of both worlds—familiar chili comfort with exciting Korean spice twists—and guarantees a meal that warms you from the inside out. Trust me, once you make it, this soul-satisfying chili will become a beloved staple for gatherings and cozy nights alike.
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Print
Korean Chile Con Carne Recipe
- Total Time: 2 hours 20 minutes
- Yield: 10 servings 1x
Description
This rich and hearty Korean Chile Con Carne combines tender, slow-simmered beef chuck with bold Korean flavors like gochujang and gochugaru, smoky chipotle peppers, and savory spices. The result is a savory chili with a perfect balance of heat, sweetness, and umami, ideal for a comforting meal served over rice or with your favorite chili toppings.
Ingredients
Main Ingredients
- 2 tablespoons beef tallow or neutral oil
- 3 pounds beef chuck roast, cut into 1-inch cubes
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- 1 red onion, finely diced
- 2 jalapeños, finely diced
- 3 garlic cloves, finely minced
- 2 chipotle peppers in adobo sauce, finely diced
- 2 teaspoons adobo sauce from chipotle peppers
- 1 tablespoon dark brown sugar
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked salt
- 1 (15 oz) can fire-roasted tomatoes
- 3 cups beef broth (divided: 1 cup + 2 cups)
- 5 tablespoons gochujang (Korean chili paste)
- 2 tablespoons gochugaru (optional, Korean chili flakes)
- Chopped cilantro, for garnish
Instructions
- Heat the fat and sear the beef: Heat beef tallow or neutral oil in a Dutch oven over high heat. Season the beef cubes generously with kosher salt and fresh ground black pepper. Sear the beef in batches to avoid overcrowding until well browned on all sides. Transfer the seared meat to a paper towel-lined plate to drain excess fat.
- Sauté vegetables: Reduce heat to medium. Add the diced jalapeños and red onion to the Dutch oven. Cook, stirring occasionally, until they are charred on all sides, about 2 minutes, which adds smoky flavor to the chili.
- Add aromatics and spices: Stir in the minced garlic, diced chipotle peppers, adobo sauce, ground cumin, ground coriander, smoked salt, and dark brown sugar. Cook while stirring frequently to toast the spices and develop the flavors.
- Prepare the gochujang broth and combine: In a separate bowl, whisk together the gochujang with 2 cups of beef broth until smooth. Add this mixture to the pot along with the remaining 1 cup of beef broth and the fire-roasted tomatoes. Scrape the bottom of the pot to loosen any browned bits for added flavor.
- Simmer the chili: Return the seared beef to the pot. Bring the mixture to a simmer and cook uncovered for 2 to 3 hours, stirring occasionally, until the beef is tender and flavors meld. Cover the pot during cooking if you prefer a thinner chili, or leave uncovered for a thicker consistency.
- Add extra heat (optional): For additional spiciness, stir in the gochugaru during cooking, adjusting to your preferred heat level.
- Finish with fresh herbs: Stir in chopped cilantro just before serving to add freshness and brightness to the dish.
- Serve: Serve the Korean Chile Con Carne hot, ideally over white rice. Top with cheddar cheese, scallions, or your preferred chili toppings for a complete and satisfying meal.
Notes
- Beef chuck is ideal for slow simmering because it becomes tender and flavorful.
- Adjust the amount of gochugaru to control the spiciness.
- For a thicker chili, cook uncovered to reduce the liquid; cover if you prefer it more stew-like.
- Beef tallow adds authentic flavor but you can substitute with neutral oil if preferred.
- Serve with rice or crusty bread to balance the heat and flavors.
- Leftovers taste even better the next day as the flavors continue to develop.
- Prep Time: 20 minutes
- Cook Time: 2 hours 0 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-American Fusion
