Korean Chile Con Carne Recipe

If you are craving a hearty, spicy dish that perfectly blends smoky, savory, and vibrant Korean flavors with classic chili comforts, you are going to adore this Korean Chile Con Carne. Imagine tender beef chuck cubes simmered in a rich, fiery broth bursting with gochujang, chipotle, and smoked spices, delivering a mouthwatering experience that feels both familiar and excitingly new. This dish is easy to make but deeply satisfying, capable of warming your soul and tempting your taste buds with every bite.

Ingredients You’ll Need

Don’t let the ingredient list intimidate you—each component here is purposeful, coming together to create a full-bodied chili with layers of flavor and delightful texture. From the beef tallow that ensures perfect searing to the complex heat of gochujang and gochugaru, every ingredient contributes depth, spice, and richness.

• 2 tablespoons beef tallow or neutral oil: For a perfectly crisp sear on the beef to lock in flavor.
• 3 pounds beef chuck roast, cut into 1″ cubes: This cut is ideal for slow-cooking, becoming tender and juicy.
• Kosher salt: Enhances all the savory flavors in the dish.
• Fresh ground black pepper: Adds a subtle, fresh heat.
• 1 red onion, finely diced: Provides sweetness and texture after slow cooking.
• 2 jalapeños, finely diced: Brings lively, fresh chili heat to the mix.
• 3 garlic cloves, finely diced: Infuses aromatic warmth and pungency.
• 2 chipotle peppers in adobo sauce, finely diced: Adds smoky depth and mild heat.
• 2 teaspoons adobo sauce from chipotle peppers: Brings a tangy, smoky richness.
• 1 tablespoon dark brown sugar: Balances the spice with subtle sweetness.
• 1 tablespoon ground cumin: Provides earthy warmth and complexity.
• 1 teaspoon ground coriander: Introduces a citrusy undertone to brighten the dish.
• 1 teaspoon smoked salt: Boosts the smoky notes alongside chipotle.
• 1 15 oz can fire-roasted tomatoes: Adds acidity and smoky tomato flavor for richness.
• 1 cup Negro Modelo or preferred dark beer: Adds maltiness and helps tenderize the beef.
• 5 tablespoons gochujang: The heart of Korean flavor, lending spicy sweetness and umami.
• 2 cups beef broth: Provides broth depth and a luscious base.
• 2 tablespoons gochugaru (Korean chile flakes): For kick and vibrant color, adjustable to your preferred heat level.

How to Make Korean Chile Con Carne

Step 1: Sear the Beef

Start by heating your beef tallow or oil in a heavy Dutch oven over high heat. Season the beef chuck cubes generously with kosher salt and freshly ground black pepper. Sear the beef in batches until gloriously browned on all sides, which locks in juices and starts building layers of flavor. Don’t crowd the pot—patience here is key to achieving that perfect crust. Once browned, transfer the beef to a plate lined with paper towels to drain excess fat.

Step 2: Build the Flavor Base

Reduce the heat to medium and add the diced jalapeños and red onion to the hot oil. Stir frequently, allowing them to char lightly for about 2 minutes; this imparts smoky sweetness. Then, toss in the garlic, chopped chipotle peppers, adobo sauce, cumin, coriander, smoked salt, and brown sugar. Continue stirring to evenly coat the veggies and toast the spices just enough to release their aromas without burning.

Step 3: Create the Broth and Simmer

Whisk together the gochujang and beef broth until smooth, then pour the mixture into the pot along with the dark beer and fire-roasted tomatoes with their juices. Use a wooden spoon to scrape up all the delicious browned bits stuck to the bottom—that fond is pure gold for flavor. Return the seared beef to the pot, stir gently, and bring everything to a simmer. Let it cook slowly for 2 to 3 hours until the beef turns fork-tender. For a thinner chili, keep the lid on while simmering; leave it off if you prefer a thicker consistency.

Step 4: Add the Final Spice Kick

Just before finishing, stir in the gochugaru if you want an extra layer of heat and vibrant color. The chili flakes can be adjusted to your liking, making this Korean Chile Con Carne as mild or fiery as you desire. Let the stew rest a few minutes off the heat to marry all the flavors completely before serving.

How to Serve Korean Chile Con Carne

Garnishes

Adding the right garnishes turns a great chili into an unforgettable meal. I recommend a handful of freshly chopped cilantro to brighten the rich stew, and plenty of shredded sharp cheddar cheese for melty, gooey goodness. Diced white or green onions bring freshness and a slight crunch that contrasts beautifully with the tender beef.

Side Dishes

This Korean Chile Con Carne shines when served alongside fluffy white rice which soaks up the flavorful sauce perfectly. You can also offer cornbread for a comforting balance or a simple green salad to add a crisp, light counterpoint to the rich main dish.

Creative Ways to Present

For an interesting twist, try serving the chili over creamy mashed potatoes or use it as a filling for hearty baked potatoes topped with sour cream and scallions. It even works beautifully as a spicy taco filling paired with fresh avocado slices and pickled veggies for a fun fusion dinner.

Make Ahead and Storage

Storing Leftovers

This Korean Chile Con Carne actually tastes even better the next day, once the flavors have melded overnight. Store leftovers in an airtight container in the refrigerator for up to 4 days to enjoy flavorful meals with minimal effort.

Freezing

Want to stash some for later? This chili freezes exceptionally well. Portion it into freezer-safe containers or heavy-duty bags and freeze for up to 3 months. Make sure to cool it completely before freezing to maintain quality and texture.

Reheating

To reheat, thaw overnight in the fridge if frozen, then warm gently over low heat on the stove, stirring occasionally. This method helps the chili revive its rich flavors without drying out or losing its tender beef texture. You can also microwave individual portions for convenience, just be sure to stir halfway through.

FAQs

Can I make Korean Chile Con Carne without beef tallow?

Absolutely! Any neutral oil like vegetable or canola oil works fine for searing the beef. Beef tallow adds a nice depth of flavor but is not essential.

How spicy is this Korean Chile Con Carne?

The heat level can be adjusted to your taste, primarily by controlling the amount of gochugaru and jalapeños. It offers a medium heat with smoky undertones but can be made milder or hotter easily.

Is there a substitute for Negro Modelo beer?

Yes, you can use any dark beer you prefer. Stouts or porters work well too, adding richness without overpowering the other flavors.

Can I use a different cut of beef?

Chuck roast is ideal for slow cooking due to its marbling, but brisket or short ribs can also work if cut into cubes. Just adjust the cooking time for tenderness.

Is this recipe gluten-free?

The recipe is naturally gluten-free if you ensure your broth and gochujang are free from gluten-containing ingredients. Always check labels, especially for gochujang and beer.

Final Thoughts

If you love dishes that combine comfort with exciting international flavors, you need to make this Korean Chile Con Carne at home. Its bold spices, tender beef, and soulful broth make for a meal that’s both familiar and extraordinary. Invite some friends over, serve it with your favorite sides, and watch how quickly this recipe becomes a beloved classic in your kitchen. Trust me, every spoonful is worth it!

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