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Korean Chile Con Carne Recipe

Korean Chile Con Carne Recipe
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★★★★★

5.3 from 27 reviews

This Korean Chile Con Carne is a flavorful fusion dish that combines the rich, hearty texture of classic beef chili with bold Korean ingredients like gochujang and gochugaru. Tender chunks of beef chuck roast are slow-simmered with smoky chipotle peppers, spicy jalapeños, and fire-roasted tomatoes, creating a complex and savory stew with a perfect balance of heat and depth. Ideal for comforting meals, it pairs wonderfully with rice, cheddar cheese, and fresh onions.

Ingredients

Scale

Beef and Seasonings

  • 2 tablespoons beef tallow, or neutral oil
  • 3 pounds beef chuck roast, cut into 1″ cubes
  • Kosher salt, to taste
  • Fresh ground black pepper, to taste

Vegetables and Aromatics

  • 1 red onion, finely diced
  • 2 jalapeños, finely diced
  • 3 garlic cloves, finely diced

Spices and Sauces

  • 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
  • 1 cup Negro Modelo, or preferred dark beer
  • 5 tablespoons gochujang (Korean chile paste)
  • 2 cups beef broth
  • 2 tablespoons gochugaru (Korean chile flakes)

Instructions

  1. Prepare and Sear the Beef: Use a Dutch oven or a deep pot and heat the beef tallow or oil over high heat. Lightly season the beef chuck roast cubes with kosher salt and fresh ground black pepper. In batches, sear the beef on all sides until nicely browned. Transfer the seared beef to a paper towel-lined plate to drain excess fat.
  2. Sauté Aromatics and Spices: Reduce heat to medium. In the same pot with the remaining fat, add diced jalapeños and red onion. Stir frequently, lightly charring them for about 2 minutes. Add the minced garlic, finely diced chipotle peppers, 2 teaspoons adobo sauce, ground cumin, ground coriander, smoked salt, and dark brown sugar. Stir continuously to evenly incorporate the spices, enabling their flavors to bloom.
  3. Add Liquids and Simmer: Whisk together the gochujang and beef broth until smooth. Pour this mixture into the pot along with the dark beer and the fire-roasted tomatoes with their juices. Use a wooden spoon to scrape up any flavorful browned bits stuck to the bottom of the pot. Return the seared beef to the pot and bring the mixture to a simmer.
  4. Cook Until Tender: Simmer the chili uncovered if you prefer a thicker consistency, or cover with a lid for a thinner sauce. Let it cook gently for 2-3 hours until the beef is fork-tender, stirring occasionally to prevent sticking.
  5. Adjust Heat and Finish: As the chili cooks, optionally stir in the gochugaru for additional heat. Once cooked, stir in freshly chopped cilantro for a burst of freshness. Serve hot over white rice and top with shredded cheddar cheese and diced white or green onions as desired.

Notes

  • Beef tallow adds authentic richness, but neutral oil can be substituted if unavailable.
  • Adjust the amount of gochugaru to your preferred spice level.
  • Simmering with the lid off will result in a thicker chili; cover the pot for a thinner sauce.
  • This chili pairs exceptionally well with steamed white rice to balance the heat.
  • Additional toppings like sour cream or avocado can complement the dish nicely.
  • Leftovers taste even better the next day as flavors further develop.

Nutrition

Keywords: Korean chili, gochujang chili, beef chuck roast chili, Korean fusion recipe, spicy beef stew, gochugaru, chipotle chili

Find it online: https://tastybynova.com/korean-chile-con-carne-recipe/