Korean Chile Con Carne

Blow your tastebuds away with this spicy Korean Chile Con Carne, fortified with FOUR layers of heat, savory tomatoes, and tender beef. This simple recipe has complex flavors, based on the traditional Texas-style meat chili. Perfect for cozy family dinners or game day gatherings, this dish brings a unique twist to a classic favorite.

Why You’ll Love This Recipe

• Rich Flavor Profile: The combination of gochujang and chipotle peppers adds a depth of flavor that elevates the dish.
• Spicy Kick: With several layers of heat, this chili is perfect for spice lovers looking for something bold.
• Hearty and Filling: Made with tender beef and wholesome ingredients, it’s sure to satisfy your hunger.
• Easy Preparation: Simple steps make it accessible for any home cook, regardless of skill level.
• Versatile Serving Options: Enjoy it alone or pair it with rice and toppings like cheese or green onions.

Tools and Preparation

To make your Korean Chile Con Carne seamlessly, you’ll need a few essential tools in your kitchen.

Essential Tools and Equipment

• Dutch oven
• Wooden spoon
• Measuring spoons
• Cutting board
• Sharp knife

Importance of Each Tool

• Dutch oven: Provides even cooking and excellent heat retention, perfect for simmering your chili.
• Wooden spoon: Ideal for stirring without scratching your pot while scraping up flavorful bits from the bottom.
• Sharp knife: Ensures precise chopping of vegetables and meat, making preparation quick and efficient.

Ingredients

To create this delicious Korean Chile Con Carne, you will need the following ingredients:

For Cooking Fat

• 2 tablespoons beef tallow, or neutral oil

For the Meat

• 3 pounds beef chuck roast, cut into 1 cubes
• Kosher salt
• Fresh ground black pepper

For the Vegetables

• 1 red onion, finely diced
• 2 jalapeños, finely diced
• 3 garlic cloves, finely diced

For the Spices and Flavorings

• 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

For the Base

• 1 15 oz can fire-roasted tomatoes
• 1 cup dark beef broth (or preferred broth)
• 5 tablespoons gochujang
• 2 cups beef broth
• 2 tablespoons gochugaru (Korean chile flakes)

How to Make Korean Chile Con Carne

Step 1: Sear the Beef

Use a Dutch oven or a deep pot. Heat the fat over high heat. Lightly season the meat with salt & pepper. Sear the meat all over; you will probably need to do this in batches. Transfer the meat to a plate lined with a paper towel once browned.

Step 2: Cook the Vegetables

Reduce heat to medium. When the oil is hot, add in the diced jalapeños and red onion. Stir frequently to char on all sides for about 2 minutes. Add in the minced garlic, chopped chipotle peppers and adobo sauce, cumin, coriander, smoked salt, and brown sugar. Continue stirring frequently to incorporate all spices.

Step 3: Combine Ingredients

Whisk together gochujang and beef broth until fully incorporated. Add this mixture into the pot along with additional beef broth and fire-roasted tomatoes (with juices), using a wooden spoon to scrape up flavorful bits from the bottom of the pot. Return seared meat to the pot and bring everything to a simmer for about 2–3 hours until meat is tender. Use a lid while cooking if you prefer a thinner consistency; remove it if you want it thicker.

Step 4: Adjust Spice Level (Optional)

Add in gochugaru (chile flakes) during cooking for extra heat if desired.

Step 5: Serve

Stir in chopped cilantro at the end. It pairs wonderfully with white rice and toppings like cheddar cheese and diced white or green onions. Enjoy!

How to Serve Korean Chile Con Carne

Korean Chile Con Carne is a versatile dish that can be enjoyed in various ways. Its rich flavors and hearty texture allow for numerous serving options that enhance the overall dining experience.

With Rice

• Steamed White Rice: A classic pairing, the fluffy texture of steamed rice balances the spiciness of the chili.
• Cilantro Lime Rice: Infuse your rice with lime juice and fresh cilantro for an added zing that complements the dish.

Toppings

• Shredded Cheddar Cheese: Sprinkle some cheese on top to add creaminess and richness to each bite.
• Diced Onions: Fresh white or green onions provide a crunchy contrast and enhance flavor.
• Sour Cream or Greek Yogurt: A dollop of sour cream or yogurt helps to cool down the heat while adding creaminess.

In a Bowl

• Chili Bowls: Serve the chili in bowls with optional toppings for a casual yet satisfying meal.
• Chili Fries: Pour the Korean Chile Con Carne over crispy fries for a fun twist on loaded fries.

How to Perfect Korean Chile Con Carne

To achieve the best results with your Korean Chile Con Carne, consider these helpful tips:

• Bold Seasoning: Don’t skimp on spices; they create depth and richness in flavor. Adjust according to personal preference.
• Searing Meat Properly: Ensure you sear the beef well to develop a deep, caramelized flavor that enhances the overall dish.
• Slow Simmering: Allow enough simmering time; this tenderizes the meat and melds all flavors together beautifully.
• Adjust Heat Level: Control spiciness by varying the amount of gochugaru and jalapeños based on your heat tolerance.
• Use Quality Ingredients: Opt for high-quality beef and fresh vegetables, as they significantly impact taste and texture.

Best Side Dishes for Korean Chile Con Carne

Pair your Korean Chile Con Carne with these delightful side dishes to create a complete meal. Each option adds unique flavors that complement the chili.

1. Cornbread: A slightly sweet bread that contrasts nicely with spicy chili; serve warm with butter.
2. Guacamole: Creamy avocado dip adds freshness and richness; perfect with tortilla chips on the side.
3. Coleslaw: Crunchy slaw provides a refreshing crunch that balances out the hearty chili.
4. Roasted Vegetables: Seasoned roasted veggies add color and nutrition, enhancing your meal’s overall appeal.
5. Nachos: Layered tortilla chips topped with cheese, jalapeños, and salsa make for a great appetizer alongside chili.
6. Pickled Vegetables: Tangy pickles can cut through the richness of the chili, adding brightness to each bite.
7. Garlic Bread: Toasted bread infused with garlic complements the spices and is perfect for scooping up chili.

Common Mistakes to Avoid

Avoiding common mistakes can make your Korean Chile Con Carne even better. Here are some pitfalls to watch out for:

• Skipping the searing step: Failing to sear the beef can result in a less rich flavor. Always brown the meat on all sides to enhance depth.
• Not adjusting spice levels: If you prefer milder flavors, reduce the amount of gochujang and gochugaru. Taste as you go to find your perfect heat balance.
• Overcooking or undercooking the meat: Cooking the beef for too long can make it tough, while not enough time will leave it chewy. Aim for 2-3 hours for tender results.
• Neglecting ingredient quality: Using low-quality canned tomatoes or broth can affect taste. Opt for fire-roasted tomatoes and high-quality broth for best results.
• Ignoring resting time: Letting the chili sit after cooking allows flavors to meld together. If possible, allow it to rest before serving.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Keeps well for up to 4 days.

Freezing Korean Chile Con Carne

• Portion into freezer-safe containers.
• Freeze for up to 3 months.

Reheating Korean Chile Con Carne

• Oven: Preheat to 350°F (175°C). Place in an oven-safe dish covered with foil until heated through.
• Microwave: Heat on medium power in short bursts, stirring in between until hot.
• Stovetop: Warm over medium heat, stirring frequently until heated to your liking.

Frequently Asked Questions

Here are some common questions about making Korean Chile Con Carne:

Can I use ground beef instead of chunks?

Yes, you can substitute ground beef if you prefer a quicker cooking option. Just adjust the cooking time accordingly.

What is gochujang?

Gochujang is a Korean fermented chili paste that adds depth and spice. It’s essential for achieving that authentic flavor in Korean Chile Con Carne.

How spicy is Korean Chile Con Carne?

The spice level depends on how much gochujang and gochugaru you use. You can easily adjust these ingredients based on your heat preference.

Can I make this dish vegetarian?

Yes! Substitute the beef with hearty vegetables like mushrooms or lentils and use vegetable broth instead of beef broth for a delicious vegetarian version.

Final Thoughts

Korean Chile Con Carne is a delightful fusion of spicy and savory flavors that will tantalize your taste buds. This recipe offers versatility; feel free to customize it with different toppings or adjust the heat level according to your preference. Give it a try and enjoy a comforting dish that’s perfect for any occasion!

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Korean Chile Con Carne

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• Author: Lucille
• Total Time: 3 hours 20 minutes
• Yield: Approximately 8 servings 1x

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Description

Indulge your taste buds with this Korean Chile Con Carne, a vibrant twist on the classic chili con carne. This dish masterfully combines traditional Texas-style chili with bold Korean flavors, creating a hearty meal that’s perfect for family gatherings or cozy nights in. Infused with gochujang and chipotle peppers, each spoonful bursts with rich spices and savory beef, making it an irresistible option for spice lovers. Whether enjoyed on its own or served over fluffy rice, this comforting stew is sure to become a favorite in your household.

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Ingredients

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• 3 pounds beef chuck roast, cut into 1" cubes
• 1 red onion, finely diced
• 2 jalapeños, finely diced
• 3 garlic cloves, minced
• 2 chipotle peppers in adobo sauce, finely diced
• 1 can fire-roasted tomatoes (15 oz)
• 1 cup dark beef broth (or preferred broth)
• 5 tablespoons gochujang
• 2 tablespoons gochugaru (Korean chile flakes)

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Instructions

1. Heat beef tallow or neutral oil in a Dutch oven over high heat. Season beef with salt and pepper, then sear until browned on all sides. Remove and set aside.
2. In the same pot, reduce heat to medium and add jalapeños and red onion. Cook until charred, then stir in garlic, chipotle peppers, adobo sauce, cumin, coriander, smoked salt, and brown sugar.
3. Whisk together gochujang and broth; add to the pot along with fire-roasted tomatoes. Scrape up any flavorful bits from the bottom.
4. Return seared beef to the pot; bring to a simmer. Cover and cook for 2–3 hours until beef is tender.
5. Adjust spice level with gochugaru if desired before serving.

• Prep Time: 20 minutes
• Cook Time: 180 minutes
• Category: Main
• Method: Simmering
• Cuisine: Korean

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 420
• Sugar: 6g
• Sodium: 850mg
• Fat: 22g
• Saturated Fat: 9g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 7g
• Protein: 30g
• Cholesterol: 90mg