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Korean Chile Con Carne

Korean Chile Con Carne
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Experience the warmth and excitement of Korean Chile Con Carne, a delightful fusion of Korean and Texan flavors that will elevate your comfort food game. This hearty chili features tender beef simmered with bold spices like gochujang and chipotle peppers, creating a savory dish that’s perfect for cozy family dinners or meal prep. Each bite is a flavor adventure, making it an ideal choice for both spice enthusiasts and those who prefer milder dishes. Plus, it’s simple enough for novice cooks to master! Enjoy it over rice or customize it with your favorite toppings for a satisfying meal that’s sure to impress.

Ingredients

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  • 2 tablespoons neutral oil
  • 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, minced
  • 1 tablespoon dark brown sugar
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1 can (15 oz) fire-roasted tomatoes
  • 3 cups beef broth (divided)
  • 5 tablespoons gochujang
  • 2 tablespoons gochugaru (Korean chile flakes)

Instructions

  1. Heat oil in a Dutch oven over high heat. Season beef cubes with salt and pepper, then sear until browned on all sides. Remove and set aside.
  2. In the same pot, sauté red onions and jalapeños until softened. Add garlic, chipotle peppers, brown sugar, cumin, coriander, and smoked salt; stir for two minutes.
  3. Whisk gochujang with one cup of beef broth until smooth. Pour into the pot along with fire-roasted tomatoes and remaining broth. Return seared beef to the pot.
  4. Bring to a simmer; cover and cook on low heat for about 2–3 hours until tender. Adjust spice level by adding gochugaru as desired.
  5. Serve over rice with garnishes like cilantro, green onions, or cheese.

Nutrition

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