Description
This Korean Chile Con Carne is a rich and flavorful twist on classic chili, combining tender beef chuck slow-simmered with traditional Korean ingredients like gochujang and gochugaru. Infused with smoky chipotle peppers, aromatic spices, and a hint of sweetness from brown sugar, this hearty stew offers bold umami flavors and a spicy kick. Perfect for a comforting dinner served over white rice and garnished with fresh cilantro and optional 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 as 1 cup and 2 cups)
- 5 tablespoons gochujang
- 2 tablespoons gochugaru (optional)
- Chopped cilantro, for garnish
Instructions
- Sear the Meat: Heat the beef tallow or neutral oil in a Dutch oven over high heat. Season the beef cubes with kosher salt and freshly ground black pepper. Sear the beef in batches until browned on all sides, then transfer the browned meat to a paper towel-lined plate to drain.
- Sauté Aromatics: Reduce the heat to medium and add the finely diced jalapeños and red onion to the Dutch oven. Cook, stirring, until the vegetables become charred on all sides, about 2 minutes, developing smoky flavor.
- Add Spices and Flavorings: Stir in minced garlic, diced chipotle peppers, adobo sauce, ground cumin, ground coriander, smoked salt, and dark brown sugar. Cook while stirring frequently to release the spices’ aromas.
- Incorporate Liquids and Tomatoes: Whisk the gochujang with 2 cups of beef broth until smooth, then add this mixture to the pot along with the remaining 1 cup of beef broth and the fire-roasted tomatoes. Scrape the browned bits off the bottom of the pot to incorporate flavor.
- Simmer the Chili: Return the seared beef cubes to the pot. Bring to a simmer and cook uncovered for 2 to 3 hours, stirring occasionally, until the meat is tender. For a thinner chili, cover during cooking; leave uncovered for a thicker texture.
- Add Extra Heat (Optional): If desired, stir in the gochugaru for additional spiciness midway through the simmering process.
- Finish and Garnish: Just before serving, stir in chopped cilantro to add a fresh herbal note.
- Serve: Serve the Korean Chile Con Carne hot over white rice and offer toppings such as shredded cheddar cheese and sliced scallions for added flavor and texture.
Notes
- Beef chuck roast is ideal for this recipe due to its marbling and ability to become tender with slow simmering.
- Adjust spice levels by modifying the amount of chipotle peppers, adobo sauce, and gochugaru according to your heat preference.
- Cover the chili during simmering if you prefer a thinner broth; otherwise, leave uncovered for a thicker consistency.
- Gochujang and gochugaru are key Korean ingredients that can be found in most Asian grocery stores or online.
- Allow the chili to rest for 10-15 minutes after cooking to let the flavors meld together.
- Leftovers keep well refrigerated for up to 4 days and freeze beautifully for up to 3 months.
