Description
Spice up your dinner routine with this flavorful Korean twist on a classic chili con carne. Gochujang and gochugaru bring a unique heat to this hearty dish, perfect for a cozy night in.
Ingredients
Scale
For the Chili:
- 1 tablespoon sesame oil
- 1 pound ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon gochugaru (Korean chili flakes)
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup beef broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
For Garnish:
- Sliced green onions
- Toasted sesame seeds
Instructions
- Heat Sesame Oil: Heat sesame oil in a large pot over medium-high heat.
- Cook Beef: Add ground beef and cook until browned. Add onion, garlic, and red bell pepper; cook until softened.
- Add Seasonings: Stir in gochujang and gochugaru; cook to bloom flavors. Add tomatoes, beans, broth, soy sauce, vinegar, sugar, cumin, and pepper.
- Simmer: Bring to a boil, then reduce heat. Cover and simmer for 25-30 minutes, stirring occasionally.
- Adjust Seasoning: Taste and adjust seasoning. Serve hot, garnished with green onions and sesame seeds.
Notes
- For extra spice, add more gochugaru or Korean chili oil.
- Pair with rice or cornbread for a fusion twist.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean Fusion
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 360
- Sugar: 10 g
- Sodium: 850 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 9 g
- Protein: 26 g
- Cholesterol: 55 mg
