Print

Korean Chile Con Carne

Korean Chile Con Carne
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Experience a delightful fusion of flavors with this Korean Chile Con Carne, where the robust heartiness of Texas-style chili meets the vibrant and spicy essence of Korean cuisine. Perfect for busy weeknights or family gatherings, this dish is not only comforting but also incredibly easy to prepare, making it a go-to recipe that everyone will love. Infused with ingredients like gochujang and chipotle peppers, every bite promises warmth and satisfaction. Whether served over fluffy rice or enjoyed on its own, this unique chili is bound to become a household favorite.

Ingredients

Scale
  • 2 tablespoons neutral oil
  • 3 pounds beef chuck roast, cut into 1" cubes
  • 1 red onion, finely diced
  • 2 jalapeños, finely diced
  • 3 garlic cloves, minced
  • 2 chipotle peppers in adobo sauce, minced
  • 1 tablespoon dark brown sugar
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked salt
  • 1 can (15 oz) fire-roasted tomatoes
  • 5 tablespoons gochujang (Korean chili paste)
  • 2 cups beef broth

Instructions

  1. In a Dutch oven or deep pot, heat the oil over high heat. Season the beef cubes lightly with salt and pepper before searing them until browned on all sides. Remove and set aside.
  2. Lower the heat to medium and add diced onion and jalapeños to the same pot. Sauté until charred. Add minced garlic, chipotles, sugar, cumin, and smoked salt; stir frequently.
  3. In a bowl, whisk together gochujang with beef broth until smooth. Add this mixture along with fire-roasted tomatoes to the pot with sautéed veggies. Return the seared meat to the pot.
  4. Simmer for about 2–3 hours until the meat is tender, stirring occasionally.
  5. Serve hot over rice or enjoy as is!

Nutrition

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