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
Scale
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
