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
Scale
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.
