Ingredients

2 tablespoons beef tallow, or neutral oil

3 pounds beef chuck roast, cut into 1″ cubes

Kosher salt

Fresh ground black pepper

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

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 Negro Modelo, or preferred dark beer

5 tablespoons gochujang

2 cups beef broth

2 tablespoons gochugaru (Korean chile flakes)

Instructions

Step 1: Use a Dutch oven or deep pot and heat the fat over high heat. Lightly season the beef cubes with kosher salt and black pepper. Sear the meat on all sides, working in batches if needed. Transfer browned meat to a paper towel-lined plate.

Step 2: Reduce heat to medium, then add the diced jalapeños and red onion to the pot. Stir frequently to char the vegetables on all sides, about 2 minutes. Add garlic, chipotle peppers, adobo sauce, cumin, coriander, smoked salt, and brown sugar. Stir well to combine the spices.

Step 3: Whisk together gochujang and beef broth until smooth. Pour this mixture into the pot along with the beer and fire-roasted tomatoes with their juices. Use a wooden spoon to scrape any browned bits from the bottom of the pot.

Step 4: Return the seared beef to the pot. Bring everything to a simmer and cook for 2 to 3 hours until the meat is tender. For thinner chili, cover with a lid; for a thicker chili, simmer uncovered.

Step 5 (Optional): Stir in gochugaru for extra heat during cooking if desired.

Step 6: Just before serving, stir in chopped cilantro. Serve the chili with white rice and toppings like shredded cheddar cheese and diced white or green onions. Enjoy!

Tips & Variations

Use beef broth made from scratch for deeper flavor, or substitute with vegetable broth for a lighter option.

Adjust the amount of gochugaru to control the heat level according to your preference.

For a smoky undertone, try adding a small amount of smoked paprika in addition to smoked salt.

If you prefer a milder chili, reduce or omit the jalapeños and chipotle peppers.

Leftover chili makes a great topping for baked potatoes or stuffed peppers.

Storage

Store leftover Korean Chile Con Carne in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if needed to loosen the chili. This dish also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

FAQs

Can I use a different cut of beef?

Yes, you can substitute beef chuck roast with short ribs or brisket if desired. These cuts also break down beautifully during slow cooking and add rich flavor.

What can I use if I don’t have gochujang?

If gochujang is unavailable, you can substitute with a mixture of miso paste and chili powder or a combination of chili paste and a touch of soy sauce to mimic its spicy, savory profile.