The Korean Chile Con Carne Recipe is a sensational fusion of bold Korean flavors and classic chili comfort. This hearty dish combines tender, slow-simmered beef chuck with the smoky heat of gochujang and chipotle peppers, creating a complex, vibrant chili that’s as rich in flavor as it is inviting. It’s perfect for anyone craving a spicy, satisfying meal that brings a unique kick to the table while remaining incredibly comforting and approachable. If you’re looking to wow your family or friends with something familiar yet refreshingly different, this Korean Chile Con Carne Recipe will quickly become your new favorite.
Ingredients You’ll Need
Gathering the right ingredients for this Korean Chile Con Carne Recipe is the first step towards creating a deeply flavorful and satisfying meal. Each component plays a crucial role: from the richness of beef tallow to the fiery accents of gochugaru, every item enhances the texture, depth, and color of the chili.
- Beef tallow or neutral oil: Provides a rich base for searing and develops deep flavor layers.
- Beef chuck roast: The star ingredient, cut into 1-inch cubes for tender, melt-in-your-mouth bites after slow cooking.
- Kosher salt: Essential for seasoning, it helps bring out the natural flavors of the beef.
- Fresh ground black pepper: Adds subtle heat and complements the spices beautifully.
- Red onion: Finely diced to infuse sweetness and texture.
- Jalapeños: Provides fresh heat and a crisp bite to balance richness.
- Garlic cloves: Minced for aromatic depth and savory undertones.
- Chipotle peppers in adobo sauce: Adds a smoky, spicy layer essential for bold flavor.
- Adobo sauce: Intensifies the chipotle’s smokiness and brings moisture to the dish.
- Dark brown sugar: Balances heat with a touch of sweetness.
- Ground cumin: Adds earthiness and warmth.
- Ground coriander: Offers a subtle citrus note and complexity.
- Smoked salt: Reinforces smokiness and enriches overall taste.
- Fire-roasted tomatoes: Imparts a rich, slightly charred tomato flavor.
- Beef broth: Used both in simmering and to blend with gochujang for a smooth sauce.
- Gochujang: Korean red chili paste that delivers signature spicy, umami flavor.
- Gochugaru (optional): Korean red pepper flakes that add extra heat and vibrant color if you dare.
- Chopped cilantro: Freshly added at the end for brightness and aroma.
How to Make Korean Chile Con Carne Recipe
Step 1: Sear the Beef
Heat your beef tallow or neutral oil in a heavy Dutch oven over high heat. Season the beef chuck cubes generously with kosher salt and fresh ground black pepper. Sear the meat in batches, ensuring each side browns beautifully to develop a deep, caramelized crust that locks in flavor. Once browned, transfer the beef to a paper towel-lined plate to rest.
Step 2: Char the Veggies
Lower the heat to medium and add finely diced jalapeños and red onion to the pot. Cook them until they’re nicely charred on all sides, about two minutes. This char adds a smoky dimension and sweetens the onions, deepening the flavor base of the chili.
Step 3: Build the Spice Base
Stir in finely minced garlic, diced chipotle peppers, adobo sauce, ground cumin, coriander, smoked salt, and dark brown sugar. Keep stirring frequently to toast the spices without burning them, encouraging a harmony of smoky, spicy, sweet, and savory notes that elevate the chili’s complexity.
Step 4: Add Liquids and Tomatoes
Whisk the gochujang together with 2 cups of beef broth until smooth to ensure it blends seamlessly into the pot. Add this along with 1 cup more beef broth and a can of fire-roasted tomatoes. Use a wooden spoon to scrape off any browned bits sticking to the bottom of the pot—that magic layer is packed with flavor waiting to be absorbed.
Step 5: Simmer the Chili
Return the seared beef to the pot, stirring it into the spicy broth. Let the chili simmer uncovered for 2 to 3 hours, stirring occasionally, until the meat becomes fork-tender and the flavors have melded magnificently. If you prefer a thinner chili, cover the pot towards the end; otherwise, leave it uncovered to thicken.
Step 6: Add Optional Heat
If you like an extra kick, sprinkle in gochugaru during the cooking process. This optional ingredient will bring a beautiful vibrant red hue and a sharper heat profile that well complements the deep, smoky undertones.
Step 7: Finish with Freshness
Just before serving, stir in a handful of chopped cilantro. This final touch adds a fresh, herbal lift that balances the rich and spicy elements of the chili.
Step 8: Serve and Enjoy
Dish the Korean Chile Con Carne Recipe into bowls, preferably piping hot, and serve over fluffy white rice. Toss on your favorite toppings like sharp cheddar cheese and chopped scallions to add contrasting textures and layers of flavor with every satisfying spoonful.
How to Serve Korean Chile Con Carne Recipe
Garnishes
Simple garnishes like shredded cheddar cheese, sliced scallions, or even a dollop of sour cream work wonders. They provide creamy contrast to the chili’s spiciness and warmth, making each bite more indulgent and comforting.
Side Dishes
Consider serving this Korean Chile Con Carne alongside steamed white rice for a classic home-style presentation. You can also pair it with warm cornbread, kimchi for a Korean twist, or a fresh cucumber salad to add crunch and cooling relief from the heat.
Creative Ways to Present
For a fun twist, transform your chili into loaded nachos with tortilla chips, jalapeño slices, and melted cheese. Or use it as a hearty taco filling topped with crunchy slaw and a squeeze of lime. The versatility of this Korean Chile Con Carne Recipe means it’s perfect for casual weeknights or festive gatherings alike.
Make Ahead and Storage
Storing Leftovers
Leftover Korean Chile Con Carne Recipe keeps beautifully in the refrigerator for up to 4 days. Store it in an airtight container to preserve its flavors and moisture. The spices actually deepen over time, making the chili even more delicious the next day.
Freezing
This chili freezes exceptionally well. Portion it into freezer-safe containers or bags, leaving some room for expansion. It can be frozen for up to 3 months without significant loss of flavor or texture, making it an ideal meal prep option or busy day rescue.
Reheating
To reheat, thaw overnight in the fridge if frozen, then warm gently over low heat on the stovetop, stirring occasionally. You can add a splash of broth or water if it has thickened too much. Microwave reheating is also convenient; just cover and heat in short intervals, stirring in between.
FAQs
Can I use a different cut of beef for this Korean Chile Con Carne Recipe?
Absolutely! While beef chuck roast is ideal for its tenderness and flavor after slow cooking, you can substitute with brisket or short ribs if preferred. Just adjust the cooking time as needed for the cut’s texture.
Is gochugaru necessary for the chili?
Gochugaru is optional and adds a distinct Korean heat and color, but the dish will still shine without it thanks to chipotle peppers and gochujang. Use it if you want to boost the spice level.
How spicy is the Korean Chile Con Carne Recipe?
This recipe has a moderate to high heat level depending on the amount of jalapeños, chipotle peppers, and optional gochugaru you add. You can always adjust spiciness by tweaking these ingredients to suit your palate.
Can I make this recipe vegetarian or vegan?
For a vegetarian version, substitute beef with hearty vegetables like mushrooms and use vegetable broth in place of beef broth. While the flavor profile will change, you can still enjoy a delicious spicy Korean-inspired chili.
What can I use instead of beef tallow?
If beef tallow isn’t available, a neutral oil like canola, vegetable, or grapeseed oil works perfectly for searing the meat and sautéing the vegetables without overpowering the dish.
Final Thoughts
This Korean Chile Con Carne Recipe is a glorious marriage of smoky, spicy, and savory flavors that will elevate your chili game to unforgettable heights. Whether you’re feeding a crowd or savoring a cozy meal at home, the layers of heat and umami will delight every bite. I can’t encourage you enough to give this recipe a try—it’s comfort food with a fiery Korean twist that promises to become a cherished staple in your kitchen.
Print
Korean Chile Con Carne Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 10 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean-American Fusion
Description
This Korean Chile Con Carne recipe is a flavorful fusion dish that combines the rich, hearty essence of classic chili con carne with bold Korean ingredients like gochujang and gochugaru. Tender beef chuck is slow-simmered with smoky chipotle, fire-roasted tomatoes, and spicy Korean chili paste, resulting in a spicy, savory stew perfect for a comforting meal. Garnished with fresh cilantro and served over white rice, this dish offers a unique twist on traditional chili with a satisfying depth of flavor.
Ingredients
Main 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
- 3 cups beef broth (divided: 1 cup + 2 cups)
- 5 tablespoons gochujang
- 2 tablespoons gochugaru (optional)
- Chopped cilantro, for garnish
Instructions
- Sear the Beef: Heat beef tallow or oil in a Dutch oven over high heat. Season the beef cubes with kosher salt and fresh ground black pepper. Sear the beef in batches until browned on all sides. Transfer the browned meat to a paper towel-lined plate to drain excess fat.
- Sauté Aromatics: Reduce heat to medium. Add finely diced jalapeños and red onion to the Dutch oven and cook until they are charred on all sides, about 2 minutes. This step develops smoky flavor.
- Add Spices and Garlic: Stir in minced garlic, finely diced chipotle peppers, adobo sauce, ground cumin, ground coriander, smoked salt, and dark brown sugar. Stir frequently to combine the spices and prevent burning.
- Add Liquids and Tomatoes: In a separate bowl, whisk together the gochujang and 2 cups of beef broth until smooth. Pour this mixture into the Dutch oven along with 1 cup of beef broth and the fire-roasted tomatoes. Scrape the bottom of the pot to release any browned bits stuck to the surface for extra flavor.
- Simmer the Chili: Return the seared beef cubes to the pot. Simmer uncovered over low heat for 2 to 3 hours, stirring occasionally, until the meat is tender and the flavors meld. Cover the pot if you prefer a thinner chili or leave uncovered to achieve a thicker consistency.
- Add Extra Heat (Optional): For additional spiciness, stir in 2 tablespoons of gochugaru during cooking.
- Finish with Fresh Herbs: Just before serving, stir in chopped cilantro to add a fresh, herbaceous note to the chili.
- Serve: Serve the Korean Chile Con Carne hot over steamed white rice. Optional toppings such as shredded cheddar cheese and sliced scallions can be added to enhance the dish.
Notes
- Beef tallow can be substituted with any neutral oil like vegetable or canola oil if preferred.
- Searing the beef in batches is important to avoid overcrowding the pan and ensure proper browning.
- Adjust the amount of gochugaru or chipotle peppers based on your preferred heat level.
- The chili can be made a day ahead; flavors will deepen after resting overnight.
- For a thicker chili, simmer uncovered to reduce the liquid; cover if a soupier consistency is desired.
- Serve with white rice for an authentic Korean-inspired presentation or with traditional chili toppings like sour cream if preferred.
