Print

Korean Chile Con Carne Recipe

Korean Chile Con Carne Recipe
Print Recipe

★★★★★

4.9 from 21 reviews

Korean Chile Con Carne is a rich, flavorful twist on traditional chili, combining tender beef chuck roast slow-cooked with spicy Korean gochujang and gochugaru, smoky chipotle peppers, and a deep, savory broth enriched with beer and fire-roasted tomatoes. This hearty dish offers a perfect balance of smoky, spicy, and sweet flavors, ideal for a comforting meal served over white rice with your favorite toppings.

Ingredients

Scale

Meat and Fats

  • 2 tablespoons beef tallow, or neutral oil
  • 3 pounds beef chuck roast, cut into 1” cubes

Vegetables and Aromatics

  • 1 red onion, finely diced
  • 2 jalapeños, finely diced
  • 3 garlic cloves, finely diced

Spices and Seasonings

  • Kosher salt, to taste
  • Fresh ground black pepper, to taste
  • 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
  • 2 tablespoons gochugaru (Korean chili flakes), optional for extra heat

Liquids and Sauces

  • 1 15 oz can fire-roasted tomatoes
  • 1 cup Negro Modelo or preferred dark beer
  • 5 tablespoons gochujang
  • 2 cups beef broth

Garnishes and Serving Suggestions

  • Chopped cilantro, for garnish
  • White rice, for serving
  • Optional toppings: shredded cheddar cheese, diced white or green onions

Instructions

  1. Sear the Meat: Use a Dutch oven or a deep pot and heat the beef tallow or oil over high heat. Lightly season the beef chuck roast cubes with kosher salt and black pepper. Working in batches to avoid overcrowding, sear the meat on all sides until browned. Transfer the browned meat to a plate lined with paper towels to drain and set aside.
  2. Sauté Vegetables and Spices: Reduce the heat to medium. Once the oil is hot, add the finely diced jalapeños and red onion. Stir frequently and allow them to char slightly on all sides for about 2 minutes. Then, add the minced garlic, chopped chipotle peppers, adobo sauce, ground cumin, ground coriander, smoked salt, and dark brown sugar. Continue stirring frequently to evenly incorporate all the spices into the mixture.
  3. Add Liquids and Simmer: In a separate bowl, whisk together the gochujang and beef broth until smooth. Pour this mixture into the pot along with the beer and the fire-roasted tomatoes with their juices. Use a wooden spoon to scrape up the browned bits from the bottom of the pot for added flavor. Return the seared beef to the pot and bring the mixture to a simmer. Allow it to cook gently for 2 to 3 hours, until the beef is tender. For a thinner chili consistency, cover with a lid; for a thicker chili, simmer uncovered.
  4. Optional Heat Adjustment: If you prefer more heat, stir in the gochugaru (Korean chili flakes) during the simmering process. Adjust according to your spice preference.
  5. Finish and Serve: Stir in freshly chopped cilantro just before serving. Spoon the chili over servings of white rice and offer optional toppings such as shredded cheddar cheese and diced white or green onions for extra flavor and texture. Enjoy your hearty and spicy Korean Chile Con Carne!

Notes

  • Beef chuck roast is ideal for slow cooking due to its marbling and toughness that breaks down into tender meat.
  • Adjust the amount of gochujang and gochugaru to control the spice level according to your preference.
  • If you prefer an alcohol-free version, substitute the beer with additional beef broth or a non-alcoholic malt beverage.
  • Adding the lid during simmering results in a soupier chili, while leaving it uncovered thickens the sauce.
  • Serving with white rice helps balance the bold flavors and provides a comforting base.
  • This chili tastes even better the next day as flavors meld more deeply overnight.

Nutrition

Keywords: Korean chile con carne, Korean chili, gochujang chili, spicy beef chili, Korean fusion recipe, slow-cooked beef chili

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