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Korean Chile Con Carne Recipe

Korean Chile Con Carne Recipe
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★★★★★

4.8 from 18 reviews

This Korean Chile Con Carne is a fiery fusion dish combining the rich, hearty flavors of traditional beef chili with bold Korean spices such as gochujang and gochugaru. Tender chunks of beef chuck simmered with smoked chipotle, jalapeños, and smokey fire-roasted tomatoes create a uniquely satisfying and spicy chili perfect for warming up any meal.

Ingredients

Scale

Main Ingredients

  • 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
  • 1 red onion, finely diced
  • 2 jalapeños, finely diced
  • 3 garlic cloves, finely diced
  • 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 chili paste)
  • 2 cups beef broth
  • 2 tablespoons gochugaru (Korean chile flakes)

Instructions

  1. Sear the Beef: Use a Dutch oven or a deep pot and heat the beef tallow or oil over high heat. Lightly season the cubed beef chuck with kosher salt and fresh ground black pepper. Sear the meat in batches to ensure even browning and prevent overcrowding. Once browned on all sides, transfer the meat to a plate lined with paper towels to drain excess fat.
  2. Sauté Aromatics and Spices: Reduce heat to medium and add the diced jalapeños and red onion into the pot. Stir frequently, allowing them to char slightly for about 2 minutes to develop flavor. Add the minced garlic, chopped chipotle peppers with their adobo sauce, ground cumin, ground coriander, smoked salt, and dark brown sugar. Stir constantly to combine and toast the spices.
  3. Mix and Add Liquids: In a separate bowl, whisk together the gochujang and beef broth until fully incorporated. Pour this mixture into the pot along with the dark beer and the fire-roasted tomatoes, including their juices. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot — these add depth of flavor.
  4. Simmer the Chili: Return the seared beef to the pot, stir everything together, and bring to a simmer. Let it cook gently for 2 to 3 hours until the meat is tender and flavorful. For a thinner chili, cover with a lid while simmering. For a thicker consistency, simmer uncovered.
  5. Add Extra Heat (Optional): Stir in the gochugaru (Korean chile flakes) during cooking to elevate the spiciness according to your preference.
  6. Finish and Serve: Stir in freshly chopped cilantro at the end of cooking. Serve the Korean Chile Con Carne hot over steamed white rice and garnish with toppings such as shredded cheddar cheese and diced white or green onions for added texture and flavor. Enjoy your fusion feast!

Notes

  • Beef chuck roast is preferred for its flavor and tenderness when slow-cooked, but you can also use other stew beef cuts.
  • Adjust the spice levels by varying the amount of gochugaru and jalapeños to suit your taste preference.
  • If you cannot find beef tallow, a neutral oil like vegetable or canola oil works well for searing.
  • Cooking with the lid on retains more liquid for a soupier chili, while cooking uncovered thickens the sauce.
  • This chili pairs excellently with white rice, but also try it with cornbread or steamed vegetables for variation.
  • Store leftovers in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: Korean chili, chile con carne, spicy beef stew, Korean fusion recipes, gochujang chili, beef chuck chili

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