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, optional)

Chopped cilantro for garnish (optional)

Instructions

Step 1: Heat the beef tallow or oil in a Dutch oven or deep pot over high heat. Season the beef cubes lightly with salt and pepper. Sear the meat in batches until browned on all sides, then transfer to a paper towel-lined plate and set aside.

Step 2: Reduce heat to medium. Add the diced jalapeños and red onion to the pot. Stir frequently, allowing them to char evenly for about 2 minutes. Add garlic, diced chipotle peppers, adobo sauce, cumin, coriander, smoked salt, and brown sugar. Stir frequently to combine the spices.

Step 3: In a bowl, whisk together gochujang and beef broth until smooth. Pour this mixture into the pot along with the beer and fire-roasted tomatoes, scraping the bottom with a wooden spoon to loosen browned bits. Return the seared beef to the pot and bring everything to a simmer.

Step 4: Cover the pot to simmer for 2-3 hours until the beef is tender. For a thinner chili, keep the lid on; leave it off to thicken the sauce.

Step 5: (Optional) Stir in the gochugaru chile flakes during cooking for extra heat.

Step 6: Just before serving, stir in chopped cilantro if desired. Serve the chili over white rice and garnish with toppings like cheddar cheese and diced onions.

Tips & Variations

Beef chuck is ideal for slow cooking and becomes very tender; you can also try short ribs for a richer flavor.

If you prefer less spice, reduce the amount of jalapeños, gochujang, and gochugaru or omit the chile flakes entirely.

For a deeper smoky flavor, use smoked paprika in place of smoked salt.

This chili pairs wonderfully with kimchi for a true Korean-inspired meal.

Storage

Store any leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of beef broth if it’s too thick. This chili also freezes well—freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.

FAQs

Can I use a different cut of beef?

Yes, you can substitute beef chuck with brisket or short ribs. These cuts also benefit from slow cooking and will become tender and flavorful.

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

If gochujang isn’t available, you can substitute with a mix of miso paste and chili paste, or use a mild chili sauce combined with a bit of soy sauce to mimic the savory and spicy elements.