Korean Chile Con Carne Recipe
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.
- 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
Find it online: https://cookwithruby.com/korean-chile-con-carne-recipe/
