If you are craving a chili with a vibrant twist, then you are in for a treat with this Korean Chile Con Carne Recipe. It beautifully marries the comforting heartiness of classic beef chili with bold Korean flavors like gochujang and gochugaru, creating a dish that is deeply satisfying and excitingly spicy. Every bite bursts with layers of smoky, sweet, and savory notes that will have you coming back for seconds. It’s perfect for gatherings or a cozy night when you want something warm, rich, and full of personality.
Ingredients You’ll Need
This recipe shines because it uses simple yet flavorful ingredients that come together to create an unforgettable chili experience. Each component plays a key role, from the tender beef chuck to the kick of Korean chile pastes and traditional smoky spices.
- Beef tallow or neutral oil: A robust fat source that gives the beef a perfect sear and adds richness.
- Beef chuck roast: This cut becomes tender and juicy after slow cooking, making the chili melt-in-your-mouth delightful.
- Kosher salt and fresh ground black pepper: Essential seasoning to enhance all the flavors of the meat and veggies.
- Red onion: Adds sweetness and depth when charred slightly with the jalapeños.
- Jalapeños: Brings fresh heat and a mild crunch that balances the deeper chili flavors.
- Garlic cloves: Minced finely to infuse the chili with pungent aromatic notes.
- Chipotle peppers in adobo sauce: Adds smoky warmth and complexity.
- Adobo sauce: Amplifies the smoky, tangy flavor from the chipotle peppers.
- Dark brown sugar: Balances heat and acidity with its molasses undertones.
- Ground cumin and coriander: Classic spices that bring an earthiness and subtle citrus aroma.
- Smoked salt: Optional, but it boosts the overall smokiness you want in this chili.
- Fire-roasted tomatoes: Provides bright tomato flavor with a hint of chargrill that complements the meat beautifully.
- Beef broth: Used in two amounts for simmering and creating a rich, savory base.
- Gochujang: The star Korean chile paste that adds luscious umami heat and a slight sweetness.
- Gochugaru (optional): Korean chile flakes to crank the spice level up if you’re feeling adventurous.
- Chopped cilantro: Fresh and herbaceous, perfect for garnishing and brightening the final dish.
How to Make Korean Chile Con Carne Recipe
Step 1: Sear the Beef
First, heat your beef tallow or oil in a Dutch oven over high heat. Generously season your beef chuck cubes with kosher salt and fresh ground black pepper, then sear them in batches until each piece is beautifully browned on all sides. This step locks in flavor and builds a savory crust that makes the chili so satisfying. Once seared, transfer the meat to a paper towel-lined plate and set aside.
Step 2: Char the Aromatics
Lower the heat to medium, then add your diced jalapeños and red onion to the pot. Cook them until they are charred on the edges, about 2 minutes, which adds a lovely smokiness and sweetness to your chili base. This charring is essential in building the dish’s deep flavor profile.
Step 3: Build the Spice Base
Add the minced garlic, diced chipotle peppers, adobo sauce, ground cumin, coriander, smoked salt, and dark brown sugar. Stir frequently to toast the spices and meld the flavors, allowing the aromas to fill your kitchen. This step creates the complex layering that elevates this chili above the ordinary.
Step 4: Add Liquids and Tomatoes
Whisk your gochujang with 2 cups of beef broth until it’s smooth and then pour it into the pot. Add the additional 1 cup of beef broth and the can of fire-roasted tomatoes. Be sure to scrape the bottom of the pot to lift all those flavorful browned bits off, which enhance the chili’s richness tremendously.
Step 5: Simmer the Chili
Return the seared beef to the pot and bring everything to a slow simmer. Let the chili cook uncovered for 2 to 3 hours, stirring occasionally. If you prefer a thinner chili, cover the pot while simmering. This long, slow cooking tenderizes the beef into fork-tender bites and lets all the flavors marry beautifully.
Step 6: Adjust the Heat
If you want extra heat and a more traditional Korean chile kick, stir in the optional gochugaru flakes during cooking. This step is perfect if you love your chili to come with a nice lingering spice that tickles the palate.
Step 7: Finish with Fresh Cilantro
Right before serving, stir in a handful of chopped cilantro for a burst of fresh color and herbal brightness that balances the savory, spicy richness.
Step 8: Serve and Enjoy
Serve this Korean Chile Con Carne Recipe hot over fluffy white rice and add toppings like shredded cheddar cheese and sliced scallions for a comforting, crave-worthy meal.
How to Serve Korean Chile Con Carne Recipe
Garnishes
Garnishing is where you personalize your chili experience. Fresh chopped cilantro offers a vibrant herbal note, and cheddar cheese melts beautifully over the steaming chili, providing creamy contrast. Scallions add crunch and a subtle onion freshness, while a dollop of sour cream can cool down the heat just perfectly.
Side Dishes
This chili pairs wonderfully with simple yet hearty sides. Steamed white or jasmine rice is a classic base that absorbs all the lovely sauce. Cornbread with a touch of honey or jalapeño adds a sweet and spicy counterpart. For a lighter touch, crisp cucumber kimchi or a fresh green salad can balance the rich and spicy flavors.
Creative Ways to Present
Think outside the bowl! Serve your Korean Chile Con Carne Recipe in crispy tortilla bowls, or use it as a filling for tacos topped with crunchy slaw. Another fun idea is to ladle it over baked potatoes sprinkled with cheese and green onions. This chili is versatile and loves to be the star of your creative culinary presentations.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Korean Chile Con Carne in an airtight container in the refrigerator for up to 4 days. The flavors deepen even more after resting, making leftovers just as delicious if not better.
Freezing
This chili freezes beautifully. Portion it into freezer-safe containers or heavy-duty freezer bags, label with the date, and freeze for up to 3 months. It’s the perfect batch meal for busy days when you want comforting food ready to heat and eat.
Reheating
To reheat, gently warm your chili over medium heat on the stove, stirring occasionally to prevent burning and to rehydrate any thickened sauce with a splash of beef broth or water if needed. You can also reheat in the microwave, covered, in short bursts, stirring between. Either way, you’ll have a bowl of hearty, flavorful chili ready in minutes.
FAQs
What makes this a Korean Chile Con Carne Recipe?
The Korean twist comes from using gochujang, gochugaru, and chipotle peppers, which add a unique spice, sweetness, and smoky depth not typically found in classic chili recipes. These ingredients bring Korean flavors front and center, creating a fusion that is irresistible.
Can I use a different cut of beef?
While beef chuck roast is ideal due to its marbling and tenderness after slow cooking, you can substitute with brisket or short ribs if you prefer. Just ensure the meat is cut into similar-sized cubes for even cooking.
How spicy is this chili?
This Korean Chile Con Carne Recipe has a moderate to high heat level, depending on how much gochugaru and chipotle you include. If you prefer a milder version, reduce the jalapeños or omit the gochugaru to suit your taste.
Can I make this recipe in a slow cooker?
Absolutely! After searing the beef and cooking the aromatics, transfer everything to a slow cooker and cook on low for 6 to 8 hours. This method also yields tender meat and rich flavor but requires less active time.
What are some good toppings beyond cheese and cilantro?
Try sliced scallions, diced avocado, sour cream, pickled red onions, or crushed tortilla chips. Each adds a delightful texture or cooling element that complements the bold chili flavors.
Final Thoughts
This Korean Chile Con Carne Recipe is a fantastic way to step up your chili game with exciting, bold flavors that dance between smoky, spicy, and savory. Whether you’re feeding a crowd or savoring solo meals, it promises satisfaction and delight with every spoonful. I can’t wait for you to try it and make it your own—it’s truly a dish that warms the heart and excites the palate.
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 Course
- Method: Stovetop
- Cuisine: Korean-American fusion
Description
This Korean Chile Con Carne is a flavorful fusion dish combining tender, slow-simmered beef chuck roast with smoky chipotle peppers, spicy gochujang, and traditional Korean gochugaru chili flakes. Enhanced with fire-roasted tomatoes, aromatic spices, and fresh jalapeños, this hearty chili offers a unique twist on classic chili con carne. Perfect served over white rice and garnished with fresh cilantro and optional toppings like cheddar cheese and scallions.
Ingredients
Main Ingredients
- 2 tablespoons beef tallow or neutral oil
- 3 pounds beef chuck roast, cut into 1-inch cubes
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- 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 (for initial cooking)
- 2 tablespoons gochugaru (optional)
- Chopped cilantro, for garnish
Gochujang broth mixture
- 5 tablespoons gochujang
- 2 cups beef broth
Instructions
- Heat the fat and sear beef: Heat beef tallow or neutral oil in a Dutch oven over high heat until shimmering. Season the beef chuck cubes generously with kosher salt and fresh ground black pepper. Sear the beef in batches, avoiding overcrowding, until browned on all sides. Transfer the browned beef to a paper towel-lined plate to drain excess fat.
- Sauté jalapeños and onion: Reduce the heat to medium. Add the diced jalapeños and red onion to the Dutch oven. Cook, stirring occasionally, until the vegetables are softened and charred on all sides, about 2 minutes. This adds smoky depth to the chili.
- Add garlic and spices: Stir in the minced garlic, chopped chipotle peppers, adobo sauce, dark brown sugar, ground cumin, ground coriander, and smoked salt. Cook for about 1-2 minutes, stirring frequently to toast the spices and combine flavors.
- Prepare gochujang broth and add liquids: In a separate bowl, whisk the gochujang with 2 cups of beef broth until smooth. Pour this mixture into the Dutch oven along with 1 cup of additional beef broth and the can of fire-roasted tomatoes. Scrape the bottom of the pot with a wooden spoon to release any browned bits stuck to the bottom for added flavor.
- Simmer the chili: Return the seared beef cubes to the pot. Bring the chili to a gentle simmer over medium-low heat. Cook uncovered for 2 to 3 hours, stirring occasionally, until the beef is fork-tender. You can cover the pot partially if you prefer a thinner chili or leave it uncovered for a thicker consistency.
- Add optional heat: If desired, stir in 2 tablespoons of gochugaru chili flakes during the cooking process to increase the spiciness and add more Korean chili flavor.
- Finish with fresh cilantro: Just before serving, stir in chopped cilantro for freshness and brightness that complements the rich flavors of the chili.
- Serve: ladle the hot Korean Chile Con Carne over steamed white rice. Garnish with your choice of toppings such as shredded cheddar cheese and sliced scallions for extra flavor and texture.
Notes
- Beef chuck roast is preferred for this recipe due to its marbling and tenderness after slow cooking.
- The smoky flavor is developed through searing the beef and charring the vegetables.
- Gochujang provides the signature Korean sweet and spicy depth; adjust quantity to taste.
- Gochugaru is optional but recommended for authentic Korean chili heat.
- Simmering time can be adjusted based on desired meat tenderness and chili thickness.
- Use beef tallow for a richer flavor or neutral oil for a lighter taste.
- Serve over rice to soak up the flavorful sauce; can also be served with tortillas or crusty bread.
