Description
Korean Chile Con Carne is a rich and flavorful twist on traditional chili, combining tender beef chuck roast with Korean spices like gochujang and gochugaru, smoky chipotle peppers, and fire-roasted tomatoes. Simmered slowly to develop deep, complex flavors, this hearty stew is perfect served over rice and garnished with fresh cilantro and your favorite chili toppings.
Ingredients
Scale
Main Ingredients
- 2 tablespoons beef tallow or neutral oil
- 3 pounds beef chuck roast, cut into 1-inch cubes
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- 1 red onion, finely diced
- 2 jalapeños, finely diced
- 3 garlic cloves, finely minced
- 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
- 3 cups beef broth (divided as 1 cup + 2 cups)
- 5 tablespoons gochujang
- 2 tablespoons gochugaru (optional)
- Chopped cilantro, for garnish
Instructions
- Sear the Beef: Heat beef tallow or oil in a Dutch oven over high heat. Season beef cubes generously with kosher salt and fresh ground black pepper. Sear the beef in batches, browning all sides to develop a deep crust. Transfer the browned meat to a paper towel-lined plate to drain excess fat.
- Sauté Aromatics: Reduce the heat to medium. Add diced jalapeños and red onion to the pot, cooking them until they are charred on all sides—about 2 minutes. This adds smoky flavor to the base of the chili.
- Add Spices and Garlic: Stir in the minced garlic, finely diced chipotle peppers, adobo sauce, ground cumin, coriander, smoked salt, and dark brown sugar. Cook, stirring frequently, to release the flavors and meld the spices.
- Prepare Sauce Mixture: In a separate bowl, whisk together the gochujang and 2 cups of beef broth until smooth. Add this mixture to the pot along with 1 cup of beef broth and the fire-roasted tomatoes. Use a spatula to scrape up any browned bits from the bottom of the pot for extra flavor.
- Simmer the Chili: Return the seared beef to the pot. Allow the chili to simmer uncovered for 2 to 3 hours, stirring occasionally. Simmering until the meat is fork-tender lets the flavors fully develop. If you prefer a thinner chili, cover the pot during cooking, or leave it uncovered for a thicker consistency.
- Add Extra Heat (Optional): For additional spice, stir in the gochugaru during the simmering process.
- Finish with Cilantro: Just before serving, stir in chopped cilantro to add freshness and brightness to the chili.
- Serve: Serve the Korean Chile Con Carne hot over white rice. Top with your preferred garnishes such as shredded cheddar cheese, scallions, or extra cilantro for a complete meal.
Notes
- Beef tallow adds a rich flavor but neutral oil can be used for a lighter taste.
- Searing beef in batches ensures even browning and prevents steaming.
- Simmer uncovered for a thicker chili or covered for a more stew-like consistency.
- Gochugaru is optional but recommended for authentic Korean heat.
- This dish pairs well with steamed white rice and classic chili toppings like cheese and scallions.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
