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Korean Chile Con Carne

Korean Chile Con Carne
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Warm your soul with this Korean Chile Con Carne, a delightful fusion of spicy Korean flavors and comforting Texas chili. This hearty dish combines tender beef, aromatic spices, and a touch of sweetness for a unique flavor profile that’s sure to impress. Perfect for cozy dinners or meal prepping for busy weeks, this chili is easy to make and even better when enjoyed the next day. Gather your friends and family around the table to share stories over steaming bowls of this delicious creation!

Ingredients

Scale
  • 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 (finely diced)
  • 1 cup dark beef broth
  • 5 tablespoons gochujang (Korean chili paste)
  • 2 cups beef broth
  • 1 can fire-roasted tomatoes (15 oz)
  • 2 tablespoons neutral oil
  • Kosher salt
  • Fresh ground black pepper
  • 2 teaspoons adobo sauce from chipotle peppers
  • 1 tablespoon dark brown sugar
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked salt
  • 2 tablespoons gochugaru (Korean chile flakes)

Instructions

  1. Heat oil in a Dutch oven over high heat. Season beef cubes with salt and pepper, then sear in batches until browned. Set aside.
  2. Lower the heat to medium and add diced onion and jalapeños; cook until slightly charred. Stir in garlic, chipotle peppers, adobo sauce, brown sugar, cumin, coriander, and smoked salt.
  3. Whisk together gochujang and beef broth until smooth; add to the pot with fire-roasted tomatoes and additional broth. Scrape up any brown bits from the pot for flavor.
  4. Return the seared beef to the pot and bring everything to a simmer. Cook covered for about 2-3 hours.
  5. For extra heat, stir in gochugaru before serving.

Nutrition

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