Korean Chile Con Carne Recipe
This Korean Chile Con Carne is a flavorful fusion dish combining the hearty, rich flavors of a classic beef chili with Korean spices like gochujang and gochugaru. Tender chunks of seared beef chuck are simmered with fire-roasted tomatoes, dark beer, and a blend of smoky chipotle and aromatic Korean chiles to create a spicy, savory stew perfect for serving over rice with your favorite toppings.
- Prep Time: 20 minutes
- Cook Time: 2 hours 45 minutes
- Total Time: 3 hours 5 minutes
- Yield: 8 servings 1x
- Category: Stew
- Method: Stovetop
- Cuisine: Korean-American Fusion
Ingredients
Scale
Meat and Oil
- 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 Aromatics
- 1 red onion, finely diced
- 2 jalapeños, finely diced
- 3 garlic cloves, finely diced
Spices and Sauces
- 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
Liquids
- 1 15 oz can fire-roasted tomatoes
- 1 cup Negro Modelo or preferred dark beer
- 5 tablespoons gochujang (Korean chili paste)
- 2 cups beef broth
Additional Seasoning
- 2 tablespoons gochugaru (Korean chili flakes) (optional for extra heat)
Garnish (optional)
- Chopped cilantro
- Cheddar cheese
- Diced white or green onions
Instructions
- Sear the beef: Heat beef tallow or oil in a Dutch oven or deep pot over high heat. Lightly season the beef chuck cubes with kosher salt and black pepper. In batches, sear the beef pieces on all sides until browned, then transfer to a plate lined with paper towels.
- Sauté the aromatics: Reduce heat to medium. When the oil is hot, add the diced jalapeños and red onion. Stir frequently and allow them to char slightly on all sides for about 2 minutes. Then add minced garlic, chopped chipotle peppers with adobo sauce, ground cumin, ground coriander, smoked salt, and dark brown sugar. Stir continuously to combine and toast the spices.
- Prepare and combine liquids: In a small bowl, whisk together gochujang and beef broth until fully incorporated. Add this mixture, beer, and fire-roasted tomatoes with their juices into the pot. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
- Simmer the chili: Return the seared beef to the pot. Bring the mixture to a simmer and cook for 2 to 3 hours until the beef is tender. Cover with a lid for a thinner chili consistency, or leave uncovered if you prefer the chili thicker. Stir occasionally.
- Adjust heat and finish: If desired, stir in the gochugaru chili flakes during cooking for extra heat. Near the end of cooking, stir in chopped cilantro.
- Serve: Serve the Korean Chile Con Carne hot over white rice, garnished with cheddar cheese and diced white or green onions as preferred. Enjoy!
Notes
- Beef tallow can be substituted with any neutral cooking oil if unavailable.
- Adjust the amount of gochugaru to control the chili’s heat level.
- Simmering with the lid on retains more liquid for a soupier chili, while simmering uncovered thickens the sauce.
- For milder flavor, omit chipotle peppers and adobo sauce.
- Leftovers store well in the refrigerator for 3-4 days and freeze beautifully for up to 3 months.
Keywords: Korean chili con carne, gochujang chili, Korean beef stew, spicy beef chili, fusion chili recipe
Find it online: https://frommamamaya.com/korean-chile-con-carne-recipe/
