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Korean Chile Con Carne Recipe

Korean Chile Con Carne Recipe
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★★★★★

5 from 13 reviews

Korean Chile Con Carne is a flavorful fusion dish that combines tender, slow-simmered beef chuck with bold Korean spices and smoky chipotle heat. This hearty chili features layers of spice from gochujang and gochugaru, balanced with the richness of beef tallow and a hint of sweetness from dark brown sugar. Perfectly complemented with fire-roasted tomatoes and dark beer, this recipe delivers a spicy and comforting meal that pairs beautifully with white rice and traditional chili toppings.

Ingredients

Scale

Meat and Fat

  • 2 tablespoons beef tallow, or neutral oil
  • 3 pounds beef chuck roast, cut into 1″ cubes
  • Kosher salt, to taste
  • Fresh ground black pepper, to taste

Vegetables and Peppers

  • 1 red onion, finely diced
  • 2 jalapeños, finely diced
  • 3 garlic cloves, finely diced
  • 2 chipotle peppers in adobo sauce, finely diced
  • 2 teaspoons adobo sauce from chipotle peppers

Spices and Seasonings

  • 1 tablespoon dark brown sugar
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked salt
  • 5 tablespoons gochujang (Korean fermented chili paste)
  • 2 tablespoons gochugaru (Korean chili flakes), optional for extra heat

Liquids and Canned Goods

  • 1 15 oz can fire-roasted tomatoes
  • 1 cup Negro Modelo, or preferred dark beer
  • 2 cups beef broth

Instructions

  1. Sear the Meat: Heat the beef tallow or oil in a Dutch oven or deep pot over high heat. Season the cubed beef chuck roast lightly with kosher salt and freshly ground black pepper. Sear the meat in batches to avoid overcrowding, browning all sides thoroughly. Transfer the browned meat to a plate lined with paper towels and set aside.
  2. Sauté Vegetables and Spices: Reduce heat to medium. Add diced jalapeños and red onion to the hot oil and stir frequently, allowing them to char evenly for about 2 minutes. Incorporate minced garlic, chopped chipotle peppers, adobo sauce, ground cumin, ground coriander, smoked salt, and dark brown sugar. Continue stirring frequently to blend the spices and vegetables well.
  3. Add Liquids and Simmer: In a separate bowl or cup, whisk together the gochujang and beef broth until fully combined. Pour this mixture into the pot along with the dark beer and fire-roasted tomatoes including their juices. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. Return the seared beef to the pot and bring everything to a simmer.
  4. Slow Cook the Chili: Simmer the chili gently for 2 to 3 hours until the beef is tender. For a thinner chili, cover with a lid while simmering. For a thicker consistency, leave the lid off. Stir occasionally to prevent sticking.
  5. Add Optional Heat: If desired, add the gochugaru (Korean chili flakes) during cooking for an extra layer of spicy heat.
  6. Finish and Serve: Stir in chopped fresh cilantro right before serving. Serve the Korean Chile Con Carne over white rice and top with shredded cheddar cheese and diced white or green onions for added texture and flavor. Enjoy!

Notes

  • Use beef tallow for authentic flavor and richer taste, but neutral oil can be a substitute.
  • Searing the meat in batches is important to ensure a good crust and avoid steaming.
  • Gochujang can be found in Asian grocery stores or online; it provides a unique fermented chili flavor.
  • Adjust the amount of gochugaru or jalapeños to manage spiciness according to your preference.
  • Adding the lid while simmering traps moisture and results in a thinner chili consistency; leaving it off reduces the liquid for a thicker result.
  • Leftovers taste even better the next day as flavors continue to meld.

Nutrition

Keywords: Korean chile con carne, Korean chili, beef chili, gochujang chili, spicy beef stew, fusion chili recipe, gochugaru chili flakes, chipotle chili

Find it online: https://reemcook.com/korean-chile-con-carne-recipe/