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.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- Whisk together gochujang and broth; add to the pot along with fire-roasted tomatoes. Scrape up any flavorful bits from the bottom.
- Return seared beef to the pot; bring to a simmer. Cover and cook for 2–3 hours until beef is tender.
- 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