Why You’ll Love This Recipe
- Combines classic chili with Korean ingredients for a unique twist.
- Four layers of heat from jalapeños, chipotle, gochujang, and gochugaru.
- Rich, tender beef slow-simmered for hours to develop deep flavors.
- Perfect comfort food for chilly days or game day gatherings.
- Easy to customize with your favorite toppings.
Ingredients
- 2 tablespoons beef tallow or neutral oil
- 3 pounds beef chuck roast, cut into 1-inch cubes
- Kosher salt
- Fresh ground black pepper
- 1 red onion, finely diced
- 2 jalapeños, finely diced
- 3 garlic cloves, finely minced
- 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 beef broth (or another flavorful broth of your choice)
- 5 tablespoons gochujang
- 2 cups beef broth
- 2 tablespoons gochugaru (Korean chili flakes) (optional)
- Chopped cilantro, for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Heat beef tallow or oil in a Dutch oven or deep pot over high heat. Season beef cubes lightly with salt and pepper. Sear in batches until browned on all sides. Transfer cooked meat to a plate lined with paper towels.
- Reduce heat to medium. Add diced jalapeños and red onion to the pot and cook, stirring frequently, until charred on all sides (about 2 minutes).
- Add garlic, chipotle peppers, adobo sauce, cumin, coriander, smoked salt, and brown sugar. Stir frequently to combine spices evenly.
- Whisk gochujang and 2 cups beef broth until smooth, then add to the pot along with the 1 cup beef broth and fire-roasted tomatoes with juices. Use a wooden spoon to scrape up browned bits from the bottom.
- Return the seared beef to the pot. Bring to a simmer and cook uncovered for 2–3 hours, stirring occasionally, until meat is tender. Cover the pot if you prefer a thinner chili; leave uncovered for thicker consistency.
- Optional: Add gochugaru for extra heat during cooking.
- Stir in chopped cilantro just before serving.
- Serve hot over white rice and garnish with cheddar cheese, diced white or green onions, or your favorite toppings.
Servings and Timing
- Yield: 10–12 servings
- Total Time: Approximately 2 hours 20 minutes
Notes
- Gochujang is essential for authentic flavor; do not substitute.
- Customize with toppings like cheddar, sesame seeds, scallions, or even a fried egg.
Conclusion
This Korean Chile Con Carne is a fiery, flavorful fusion that brings together the heartiness of Texas chili and the complex heat of Korean spices. Perfect for cozy dinners or entertaining guests, it’s a unique dish that offers layers of spice and satisfying comfort in every bite.
Print
Korean Chile Con Carne
- Total Time: 2 hours 20 minutes
- Yield: 10–12 servings
Description
Korean Chile Con Carne is a bold fusion of Texas-style chili with Korean heat, featuring tender beef, fire-roasted tomatoes, and layers of spice from gochujang, jalapeños, chipotle, and gochugaru.
Ingredients
2 tablespoons beef tallow or neutral oil
3 pounds beef chuck roast, cut into 1-inch cubes
Kosher salt
Fresh ground black pepper
1 red onion, finely diced
2 jalapeños, finely diced
3 garlic cloves, finely minced
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 beef broth
5 tablespoons gochujang
2 cups beef broth
2 tablespoons gochugaru (optional)
Chopped cilantro, for garnish
Instructions
- Heat beef tallow or oil in Dutch oven over high heat. Season beef cubes with salt and pepper. Sear in batches until browned on all sides. Transfer meat to paper towel-lined plate.
- Reduce heat to medium. Add diced jalapeños and onion, cook until charred on all sides, about 2 minutes.
- Add garlic, chipotle peppers, adobo sauce, cumin, coriander, smoked salt, and brown sugar. Stir frequently.
- Whisk gochujang with 2 cups beef broth until smooth. Add to pot along with 1 cup beef broth and fire-roasted tomatoes. Scrape browned bits from bottom.
- Return beef to pot. Simmer uncovered for 2–3 hours, stirring occasionally, until meat is tender. Cover for thinner chili or leave uncovered for thicker.
- Optional: Add gochugaru for extra heat during cooking.
- Stir in chopped cilantro before serving.
- Serve hot over white rice with toppings like cheddar cheese and scallions.
Notes
Gochujang is essential for authentic flavor; do not substitute.
Customize with toppings such as cheddar, sesame seeds, scallions, or fried egg.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Simmering
- Cuisine: Korean-American Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
