Print

Korean Chile Con Carne

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Experience the bold flavors of Korean Chile Con Carne, a delightful fusion of spicy heat and savory richness. This unique chili features tender beef simmered with fire-roasted tomatoes, jalapeños, and a kick from gochujang and chipotle peppers. Perfect for any gathering or cozy night in, this dish will tantalize your taste buds with its complex layers of flavor. Serve it over rice for an unforgettable meal that brings together the best of Texan and Korean cuisine.

Ingredients

Scale
  • 2 tablespoons beef tallow or neutral oil
  • 3 pounds beef chuck roast, cut into 1-inch cubes
  • 1 red onion, finely diced
  • 2 jalapeños, finely diced
  • 3 garlic cloves, minced
  • 2 chipotle peppers in adobo sauce, diced
  • 1 tablespoon dark brown sugar
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1 can (15 oz) fire-roasted tomatoes
  • 1 cup Negro Modelo or dark beer
  • 5 tablespoons gochujang
  • 2 cups beef broth
  • 2 tablespoons gochugaru (Korean chile flakes)

Instructions

  1. In a Dutch oven or deep pot, heat the fat over high heat. Season the beef cubes with salt and pepper; sear until browned on all sides. Transfer to a paper towel-lined plate.
  2. Lower the heat to medium and add diced jalapeños and red onion. Sauté until charred, about 2 minutes. Stir in minced garlic, chipotle peppers, adobo sauce, cumin, coriander, smoked salt, and brown sugar; cook for another minute.
  3. Whisk together gochujang and beef broth; pour into the pot along with beer and fire-roasted tomatoes. Scrape up browned bits from the bottom of the pot. Return the beef to the pot and bring to a simmer.
  4. Cover for a thinner consistency or leave uncovered for a thicker chili. Simmer for about 2–3 hours until meat is tender.
  5. For an extra kick, add gochugaru while cooking. Stir in chopped cilantro before serving.

Nutrition

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