Korean Chile Con Carne

If you’re looking for a dish that warms your heart and excites your taste buds, let me introduce you to my favorite comfort food: Korean Chile Con Carne. This unique twist on traditional Texas chili is packed with bold flavors and layers of heat that will leave everyone at the table raving. Perfect for busy weeknights or family gatherings, this recipe comes together easily and offers a delightful fusion of spicy Korean ingredients with hearty beef.

The best part? It’s not just about feeding your hunger; it’s about sharing warmth and joy with those you love. This Korean Chile Con Carne is sure to become a cherished recipe in your home, just like it has in mine.

Why You’ll Love This Recipe

• Deliciously flavorful: The combination of gochujang, chipotle peppers, and fire-roasted tomatoes brings a depth of flavor that’s simply irresistible.
• Easy preparation: With straightforward steps and simple ingredients, you can whip this up without any fuss.
• Perfect for meal prep: Make a big batch ahead of time, and enjoy leftovers throughout the week or freeze for later.
• Family-friendly: The balance of spice means it’s friendly enough for kids but exciting enough for adults!
• Customizable: You can easily adjust the heat level or add your favorite toppings to suit everyone’s palate.

Ingredients You’ll Need

Gathering the ingredients for this Korean Chile Con Carne is easy! These are simple, wholesome components that come together beautifully. Here’s what you’ll need:

For the Chili

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

Variations

One of the best things about this recipe is its flexibility! Feel free to make it your own with these variations:

• Swap the protein: If you’re looking for something lighter, try using ground turkey or chicken instead of beef.
• Add veggies: Toss in some bell peppers or zucchini during cooking for an extra boost of nutrition.
• Change the heat level: Adjust the amount of gochugaru or jalapeños based on your spice preference—more for heat and less if you’re serving kids.
• Make it vegetarian: Substitute the beef with hearty beans like kidney beans or lentils to create a satisfying plant-based version.

How to Make Korean Chile Con Carne

Step 1: Sear the Beef

Start by using a Dutch oven or deep pot. Heat your fat over high heat. Lightly season the meat with kosher salt and fresh black pepper. Searing the meat until browned creates a rich flavor base that enhances your chili. Depending on your pot’s size, you may need to do this in batches—don’t rush it! Once browned, transfer the meat to a plate lined with paper towels.

Step 2: Sauté Vegetables

Reduce the heat to medium and add in the diced jalapeños and red onion when the oil is hot. Stir frequently until they’re nicely charred—about 2 minutes. This step brings out their natural sweetness! Next, toss in minced garlic, chipotle peppers along with adobo sauce, cumin, coriander, smoked salt, and brown sugar. Keep stirring to combine all those lovely spices.

Step 3: Combine Ingredients

Whisk together gochujang with your beef broth until smooth; then pour this flavorful mixture into the pot along with fire-roasted tomatoes (including their juices) and seared meat. Use a wooden spoon to scrape those tasty bits stuck at the bottom—it adds even more depth! Bring everything to a simmer for about 2-3 hours until that beef is fall-apart tender. If you want a thicker chili, leave off the lid as it cooks!

Step 4: Add Extra Heat (Optional)

If you’re feeling adventurous and want more kick in your chili, stir in gochugaru during cooking! It will intensify both flavor and heat.

Step 5: Finish Off & Serve

Once done cooking, stir in fresh chopped cilantro right before serving. I love pairing my Korean Chile Con Carne with fluffy white rice and toppings like cheddar cheese or sliced green onions for added texture. Enjoy every warm bite!

Pro Tips for Making Korean Chile Con Carne

Creating the perfect Korean Chile Con Carne can be a rewarding experience, and these tips will help you achieve a dish full of flavor and warmth.

• Choose the right cut of beef: Using beef chuck roast is ideal because it becomes tender as it cooks slowly, infusing the chili with rich flavors.

• Don’t skip the browning step: Searing the meat before adding other ingredients creates depth and adds layers of flavor to your dish. It caramelizes the meat’s natural sugars, enhancing the overall taste.

• Adjust heat levels to your preference: Feel free to modify the amount of jalapeños or gochugaru if you’re sensitive to spice. Start with less and add more gradually until you reach your desired heat level.

• Let it simmer: A longer cooking time allows all those wonderful flavors to meld together beautifully. If possible, make your chili a day in advance; it often tastes even better after resting overnight!

• Experiment with toppings: While traditional toppings like cheese are great, consider fresh herbs or even pickled vegetables for an extra punch of flavor and texture.

How to Serve Korean Chile Con Carne

Serving Korean Chile Con Carne is all about showcasing its rich flavors while adding personal touches that reflect your style! Here are some ideas:

Garnishes

• Fresh cilantro: Chopped cilantro adds a bright freshness that complements the spicy richness of the chili.
• Sour cream or yogurt: A dollop of sour cream or dairy-free yogurt provides a creamy contrast to the heat.
• Lime wedges: Serving lime wedges on the side allows guests to brighten their bowls with a squeeze of citrus.

Side Dishes

• Steamed white rice: A classic pairing that soaks up the flavorful broth, giving you a satisfying balance.
• Cornbread: This sweet and crumbly bread makes for a comforting accompaniment that pairs well with chili.
• Pickled vegetables: Quick-pickled radishes or cucumbers add a refreshing crunch and acidity that cut through the richness.
• Tortilla chips: Perfect for scooping up your chili, these crunchy bites add an enjoyable texture contrast!

With these serving suggestions and pro tips, you’re now ready to impress family and friends with your delicious Korean Chile Con Carne! Enjoy every spicy bite!

Make Ahead and Storage

This Korean Chile Con Carne recipe is fantastic for meal prep! You can easily make a large batch, savor it throughout the week, or store it for future cozy dinners.

Storing Leftovers

• Allow the chili to cool down to room temperature before storing.
• Transfer it to an airtight container.
• Store in the refrigerator for up to 4 days.

Freezing

• Portion out the chili into freezer-safe containers or bags.
• Leave some space at the top of the containers for expansion as it freezes.
• Label with the date and store in the freezer for up to 3 months.

Reheating

• Thaw overnight in the refrigerator if frozen.
• Heat in a pot over medium heat, stirring occasionally until warmed through.
• You can also microwave in short bursts, stirring between intervals until hot.

FAQs

Here are some common questions about making Korean Chile Con Carne:

Can I use a different type of meat for Korean Chile Con Carne?

Absolutely! While beef chuck roast is traditional, you can substitute with ground beef, turkey, or even chicken for lighter versions. Just adjust cooking times accordingly.

What makes this Korean Chile Con Carne different from traditional chili?

This recipe infuses classic Texan chili flavors with Korean ingredients like gochujang and gochugaru, creating a unique blend of heat and depth that sets it apart!

How spicy is Korean Chile Con Carne?

The spice level can vary based on how many jalapeños and gochugaru you include. Feel free to adjust these ingredients according to your taste preference!

Can I make this Korean Chile Con Carne vegetarian?

You can certainly adapt this recipe by using plant-based protein alternatives such as lentils or beans and vegetable broth instead of beef broth for a delicious vegetarian option.

Final Thoughts

I hope you enjoy making this Korean Chile Con Carne as much as I do! It’s a comforting dish that brings warmth and spice to any gathering or cozy night in. With its rich flavors and delightful heat, it’s sure to become a favorite in your home. Don’t hesitate to put your own spin on it—cooking should always be fun! Happy cooking!