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Korean Chile Con Carne

Korean Chile Con Carne
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Blow your taste buds away with this Korean Chile Con Carne, a delightful fusion of bold flavors and comforting warmth. This hearty beef chili features tender chunks of beef simmered in a rich blend of spices, gochujang, and fire-roasted tomatoes. With layers of heat and customizable spice levels, it’s perfect for cozy nights in or entertaining guests. Serve it over fluffy rice or in warm tortillas for a satisfying meal that will quickly become a favorite in your household.

Ingredients

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  • 2 tablespoons 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 preferred dark beef broth
  • 5 tablespoons gochujang
  • 2 cups beef broth
  • 2 tablespoons gochugaru (Korean chile flakes)

Instructions

  1. Heat oil in a Dutch oven over high heat. Season beef with salt and pepper, then sear until browned. Set aside.
  2. Reduce heat to medium, then sauté onions and jalapeños until charred. Add garlic, chipotle peppers, adobo sauce, spices, and brown sugar; stir well.
  3. In a separate bowl, whisk together gochujang and broth. Pour into the pot with tomatoes and return seared beef. Simmer for 2-3 hours until meat is tender.
  4. For extra heat, stir in gochugaru before serving. Garnish with cilantro.

Nutrition

Find it online: https://chefangelina.com/korean-chile-con-carne/