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
Scale
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.
