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Korean Chile Con Carne

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Discover the comforting warmth and bold flavors of Korean Chile Con Carne, a delightful fusion of spicy Korean ingredients and hearty beef. This unique twist on traditional Texas chili combines the rich depth of gochujang and chipotle peppers with tender chunks of beef, creating a dish that excites your taste buds while filling your home with enticing aromas. Perfect for busy weeknights or family gatherings, this recipe is easy to prepare and ideal for meal prep—enjoy delicious leftovers throughout the week. With customizable spice levels, this dish is sure to please everyone at the table.

Ingredients

Scale
  • 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, minced
  • 2 chipotle peppers, 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
  • 2 cups beef broth
  • 5 tablespoons gochujang
  • 2 tablespoons gochugaru (Korean chile flakes)

Instructions

  1. Heat 2 tablespoons of neutral oil in a Dutch oven over high heat. Season 3 pounds of cubed beef chuck roast with salt and pepper, then sear until browned. Remove and set aside.
  2. In the same pot, lower heat to medium and sauté 1 diced red onion and 2 diced jalapeños until charred. Add 3 minced garlic cloves, 2 diced chipotle peppers, adobo sauce, cumin, coriander, smoked salt, and brown sugar; stir to combine.
  3. Whisk together gochujang with 2 cups of beef broth and add it to the pot along with a can of fire-roasted tomatoes and the seared beef. Simmer for 2-3 hours until tender.
  4. For extra heat, stir in gochugaru during cooking if desired. Serve hot with fresh cilantro on top.

Nutrition

Find it online: https://jadecooks.com/korean-chile-con-carne-2/