Description
Indulge in the bold and spicy flavors of Korean Chile Con Carne, a delightful fusion that elevates traditional Texas-style chili with unique Korean elements. This dish features tender beef slow-cooked in a rich sauce infused with gochujang and chipotle peppers, delivering a multi-layered heat that will tantalize your taste buds. Perfect for cozy dinners or lively gatherings, this recipe is not only easy to prepare but also highly customizable to suit your spice preferences. Serve it over rice, with tortillas, or as a standalone comfort food—this hearty meal is sure to impress.
Ingredients
Scale
- 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)
- 2 tablespoons fresh cilantro, chopped
Instructions
- Sear the beef in a Dutch oven until browned on all sides. Set aside.
- Cook diced onions and jalapeños until charred, then add garlic and chipotle peppers.
- Combine gochujang with beef broth and pour into the pot along with beer and tomatoes.
- Return the beef to the pot and simmer for 2-3 hours until tender.
- Adjust heat with gochugaru if desired, then garnish with fresh cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours
- Category: Main
- Method: Slow-cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 90mg