Introduction

This Korean Chile Con Carne is a bold fusion of spicy Korean flavors and classic hearty chili. Tender beef simmered with smoky chipotle, gochujang, and comforting spices creates a rich, flavorful stew perfect for any occasion.

A white bowl filled with rich dark brown chili, showing chunks of beef, red tomatoes, and black beans mixed in a thick sauce, sprinkled with small green herbs on top. Behind it, there is a white bowl with plain white rice, both bowls placed on a wooden surface with some yellow shredded cheese scattered around. A silver spoon lies near the chili bowl on the white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons beef tallow, or neutral oil
3 pounds beef chuck roast, cut into 1″ cubes
Kosher salt
Fresh ground black pepper
1 red onion, finely diced
2 jalapeños, finely diced
3 garlic cloves, finely diced
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
1 cup Negro Modelo, or preferred dark beer
5 tablespoons gochujang
2 cups beef broth
2 tablespoons gochugaru (Korean chile flakes)

Instructions

Step 1: Heat the beef tallow or oil in a Dutch oven or deep pot over high heat. Lightly season the beef cubes with kosher salt and pepper. Sear the beef in batches until browned all over. Transfer the browned beef to a plate lined with paper towels.
Step 2: Reduce the heat to medium. Add the diced jalapeños and red onion to the pot. Stir frequently for about 2 minutes to char the vegetables evenly. Add the garlic, chipotle peppers, adobo sauce, cumin, coriander, smoked salt, and brown sugar. Continue stirring to combine the spices well.
Step 3: Whisk together the gochujang and beef broth until smooth. Pour this mixture into the pot along with the beer and fire-roasted tomatoes with their juices. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
Step 4: Return the seared beef to the pot. Bring the mixture to a simmer and cook for 2 to 3 hours, until the beef is tender. Cover with a lid for a thinner chili, or simmer uncovered for a thicker consistency.
Step 5: (Optional) Stir in the gochugaru chile flakes for extra heat during the cooking process. Stir in chopped cilantro at the end before serving.
Step 6: Serve the chili hot over white rice with optional toppings like shredded cheddar cheese and diced green or white onions. Enjoy!

Tips & Variations

Use beef tallow or a high smoke point oil to get a good sear on the beef, locking in flavor.
For a milder chili, reduce or omit the gochugaru and jalapeños.
Substitute the dark beer with beef broth for an alcohol-free version.
Try adding a splash of soy sauce or fish sauce for an extra umami boost.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave. This chili also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl filled with thick, dark red chili with chunks of beef and bits of green herbs on top sits on a white marbled texture. Surrounding the bowl, there is a white bowl of fluffy white rice at the bottom left, a white bowl of chopped white onions at the bottom right, and a white plate with shredded yellow cheddar cheese at the top left. Fresh green cilantro leaves and small pieces of cheese and onion are scattered around on the surface. A metal spoon is placed next to the chili bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, stew meat or brisket can be used, but make sure to cook low and slow to achieve tenderness.

What can I use instead of gochujang?

If you can’t find gochujang, a mix of miso paste and a small amount of chili paste can be a rough substitute, but the flavor won’t be quite the same.

Korean Chile Con Carne Recipe

Print Recipe

★★★★★

4.6 from 102 reviews

This Korean Chile Con Carne is a rich and flavorful twist on traditional chili, combining tender beef chuck roast simmered with smoky chipotle, Korean gochujang, and gochugaru chili flakes. Enhanced with fire-roasted tomatoes and dark beer, this hearty stew delivers a perfect balance of spicy, smoky, and savory flavors, ideal for a comforting meal served over rice with your favorite toppings.

Author: Ruby
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Yield: 6 to 8 servings 1x
Category: Stew
Method: Stovetop
Cuisine: Korean-American Fusion

Ingredients

Scale

Meat and Fats

2 tablespoons beef tallow, or neutral oil
3 pounds beef chuck roast, cut into 1″ cubes

Vegetables and Aromatics

1 red onion, finely diced
2 jalapeños, finely diced
3 garlic cloves, finely diced
1 15 oz can fire-roasted tomatoes
Chopped cilantro, for garnish

Spices and Seasonings

Kosher salt, to taste
Fresh ground black pepper, to taste
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
2 tablespoons gochugaru (Korean chile flakes), optional for extra heat

Liquids

1 cup Negro Modelo, or preferred dark beer
5 tablespoons gochujang
2 cups beef broth

Instructions

Sear the Beef: Heat the beef tallow or oil in a Dutch oven or deep pot over high heat. Lightly season the beef chuck roast cubes with kosher salt and fresh ground black pepper. Sear the meat in batches to avoid overcrowding, browning all sides well. Once browned, transfer the beef to a plate lined with a paper towel to drain excess fat.
Sauté Aromatics and Spices: Reduce the heat to medium. In the same pot, when the oil is hot, add the diced jalapeños and red onion. Stir frequently and cook for about 2 minutes until they begin to char on all sides. Then add the minced garlic, finely diced chipotle peppers, adobo sauce, ground cumin, ground coriander, smoked salt, and dark brown sugar. Continue stirring frequently to evenly incorporate the spices and release their aromas.
Add Liquids and Tomatoes: Whisk together the gochujang and beef broth until fully blended, then add this mixture to 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 from the bottom of the pot to deepen the flavor.
Simmer the Chili: Return the seared beef to the pot and stir to combine everything. Bring the mixture to a simmer, then cover with the lid if you prefer a thinner consistency or leave uncovered for a thicker chili. Let it simmer gently for 2 to 3 hours, stirring occasionally, until the beef is tender and the flavors are well melded.
Adjust Heat and Garnish: Optional: stir in the gochugaru Korean chile flakes during cooking for additional heat. Just before serving, stir in chopped cilantro for freshness.
Serve: Serve the Korean Chile Con Carne hot over steamed white rice, garnished with toppings like shredded cheddar cheese and diced white or green onions. Enjoy this hearty, spicy twist on classic chili!

Notes

Beef tallow adds a rich depth of flavor, but neutral oil can be substituted for a lighter taste.
Searing the meat in batches ensures proper browning and flavor development.
Simmering with the lid on results in a thinner chili; simmer uncovered for thicker consistency.
Adjust the amount of gochugaru to control the heat level to your preference.
Serving with rice and fresh garnishes balances the intense flavors and spiciness.

Keywords: Korean chili con carne, spicy beef chili, gochujang chili, fusion chili recipe, Korean spicy stew