Description
This Korean Chile Con Carne is a flavorful fusion dish that combines the rich, hearty textures of classic beef chili with bold Korean spices like gochujang and gochugaru. Slow-simmered to tender perfection in a Dutch oven, it features a blend of smoky chipotle, fragrant cumin, and fire-roasted tomatoes, enhanced by dark beer for depth. Perfect served over rice with cheddar cheese and fresh onions, this dish offers a unique spicy, savory meal with a layered complexity.
Ingredients
Scale
Meat and Seasonings
- 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
- 5 tablespoons gochujang (Korean chili paste)
- 2 tablespoons gochugaru (Korean chili flakes)
Liquids and Other
- 1 15 oz can fire-roasted tomatoes
- 1 cup Negro Modelo, or preferred dark beer
- 2 cups beef broth
Instructions
- Sear the Meat: Use a Dutch oven or a deep heavy pot and heat the beef tallow or oil over high heat. Lightly season the beef chuck roast cubes with kosher salt and freshly ground black pepper. Sear the meat in batches until all sides are browned. Remove the browned meat and transfer to a plate lined with paper towels to drain excess fat.
- Sauté Aromatics and Spices: Reduce the heat to medium. Add diced jalapeños and red onion to the hot fat and stir frequently, allowing them to char lightly for about 2 minutes. Then, add the minced garlic, finely diced chipotle peppers, adobo sauce, ground cumin, ground coriander, smoked salt, and brown sugar. Stir continuously to toast and incorporate all the spices evenly.
- Create Chili Base and Simmer: In a separate bowl or measuring cup, whisk together the gochujang and beef broth until fully combined. Pour this mixture into the pot along with the dark beer and the fire-roasted tomatoes with their juices. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot for extra flavor. Return the seared meat to the pot and stir. Bring everything to a simmer over medium-low heat. Cover with a lid if you prefer a thinner chili or leave uncovered for a thicker consistency. Simmer gently for 2 to 3 hours until the beef is tender and flavors have melded beautifully.
- Add Additional Heat: Optional — stir in the gochugaru (Korean chili flakes) during the simmering process if you want to increase the chili’s heat intensity.
- Finalize and Serve: Just before serving, stir in freshly chopped cilantro for freshness and a pop of color. Serve the Korean Chile Con Carne hot over white rice, garnished with shredded cheddar cheese and diced white or green onions for added texture and flavor. Enjoy this rich, spicy meal!
Notes
- For a milder chili, reduce or omit the gochugaru and chipotle peppers.
- Using beef tallow adds authentic richness, but a neutral oil can be substituted if unavailable.
- Simmering covered results in a more broth-like chili; simmering uncovered thickens the sauce.
- This chili pairs perfectly with steamed white rice or crusty bread.
- Leftovers keep well in the refrigerator for up to 4 days and freeze well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 2 hours 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean-American Fusion
Keywords: Korean chili con carne, gochujang chili, Korean beef chili, spicy beef stew, fusion chili recipe
