Blow your tastebuds away with this spicy Korean Chile Con Carne, fortified with FOUR layers of heat, savory tomatoes, and tender beef. This simple recipe boasts complex flavors, making it perfect for weeknight dinners or festive gatherings. The unique combination of Korean ingredients and traditional chili methods sets this dish apart, ensuring it’s a crowd-pleaser for any occasion.
Why You’ll Love This Recipe
- Bold flavors: The blend of gochujang and chipotle peppers delivers an unforgettable kick.
- Customizable heat: Adjust the spice levels by adding more or less gochugaru to suit your taste.
- Hearty meal: Packed with protein and flavor, this chili keeps you full and satisfied.
- Easy to prepare: With simple steps and accessible ingredients, you can whip this up without hassle.
- Perfect for leftovers: This dish tastes even better the next day, making it ideal for meal prep.
Tools and Preparation
Before diving into the cooking process, gather your tools. Having the right equipment will make preparing Korean Chile Con Carne smooth and easy.
Essential Tools and Equipment
- Dutch oven or deep pot
- Wooden spoon
- Measuring spoons and cups
- Cutting board
- Chef’s knife
Importance of Each Tool
- Dutch oven or deep pot: Ideal for slow cooking, ensuring even heat distribution for tender meat.
- Wooden spoon: Perfect for stirring without scratching your cookware while scraping up flavorful bits from the bottom of the pot.
Ingredients
Ingredients:
– 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)
How to Make Korean Chile Con Carne
Step 1: Sear the Meat
Use a Dutch oven or a deep pot. Heat the fat over high heat. Lightly season the meat with salt and pepper. Sear the meat all over; you will probably need to do this in batches. Transfer the meat to a plate lined with a paper towel once browned.
Step 2: Sauté Vegetables
Reduce heat to medium. When the oil is hot, add in the diced jalapeños and red onion. Stir frequently to char on all sides for about 2 minutes. Add in the minced garlic, chopped chipotle, adobo sauce, cumin, coriander, smoked salt, and brown sugar. Continue to stir frequently to incorporate all spices well.
Step 3: Combine Ingredients
Whisk together the gochujang and beef broth until fully incorporated. Add this mixture into the pot along with the beer and fire-roasted tomatoes with their juices. Use a wooden spoon to scrape up any bits on the bottom of the pot. Return the seared meat to the pot and bring everything to a simmer for about 2–3 hours until tender. Cover while cooking for a thinner consistency or simmer uncovered if you prefer it thicker.
Step 4: Add Extra Heat (Optional)
For those who love spice, add in the gochugaru (chile flakes) during cooking for an extra kick.
Step 5: Serve It Up
Stir in chopped cilantro at the end. I recommend serving with white rice and toppings like cheddar cheese and diced white or green onions. Enjoy!
How to Serve Korean Chile Con Carne
Korean Chile Con Carne is a versatile dish that pairs wonderfully with various sides and toppings. Here are some creative serving suggestions to enhance your dining experience.
With Rice
- Steamed White Rice: A classic accompaniment that soaks up the rich flavors of the chili.
- Coconut Rice: For a tropical twist, this sweet, creamy rice complements the spice beautifully.
Toppings
- Shredded Cheddar Cheese: Melts nicely over the hot chili, adding creaminess and flavor.
- Chopped Green Onions: Fresh and crunchy, they provide a burst of freshness with every bite.
- Sour Cream or Greek Yogurt: Offers a cooling contrast to the heat of the chili.
With Tortillas
- Corn Tortillas: Warm tortillas can be used to scoop up the chili, adding a lovely texture.
- Flour Tortillas: Soft and pliable, perfect for making wraps with chili and toppings.
As a Dish
- Chili Bowls: Serve in individual bowls for a cozy meal, garnished with cilantro for freshness.
- Chili Nachos: Layer tortilla chips with chili, cheese, and toppings for a fun snack or appetizer.
How to Perfect Korean Chile Con Carne
To achieve the best flavor and texture in your Korean Chile Con Carne, consider these helpful tips.
- Use Quality Meat: Choosing high-quality beef chuck roast will result in more tender and flavorful meat.
- Sear Properly: Don’t rush the searing process; allowing the meat to develop a crust adds depth to the dish.
- Balance Heat Levels: Adjust chipotle peppers and gochugaru according to your spice tolerance for optimal flavor.
- Simmer Slowly: A longer cooking time allows flavors to meld beautifully; aim for at least 2 hours.
- Taste as You Go: Regularly taste during cooking to adjust seasoning; every palate is different!
- Garnish Generously: Fresh herbs like cilantro elevate the dish visually and flavor-wise when served.
Best Side Dishes for Korean Chile Con Carne
Pair your Korean Chile Con Carne with these delightful side dishes that complement its robust flavors.
- Cornbread: Sweet cornbread balances the heat perfectly; serve warm for best results.
- Coleslaw: A refreshing slaw adds crunch and acidity, cutting through the richness of the chili.
- Pickled Vegetables: A bit of tang from pickles enhances the overall taste experience.
- Roasted Vegetables: Seasoned roasted veggies add color and nutrition to your meal.
- Quinoa Salad: Nutty quinoa mixed with fresh vegetables makes for a healthy side option.
- Nacho Chips: Crunchy chips provide a fun way to enjoy leftovers or act as a side snack.
Common Mistakes to Avoid
When preparing Korean Chile Con Carne, avoiding common pitfalls can significantly enhance your dish’s flavor and texture.
- Using the wrong meat cut: Choosing a lean cut may result in a dry chili. Opt for beef chuck roast, as it becomes tender during cooking.
- Skipping the searing step: Neglecting to sear the meat can lead to a lack of depth in flavor. Always brown the meat well before adding other ingredients.
- Overcooking or undercooking: Cooking time is crucial. Aim for 2-3 hours until the meat is tender, checking for doneness along the way.
- Not adjusting spice levels: Everyone has different heat preferences. Start with less gochugaru and add more if desired to customize the heat.
- Ignoring simmering lid options: The lid impacts chili consistency. Keep it on for thinner chili and remove it for thicker sauce, depending on your preference.
Storage & Reheating Instructions
Refrigerator Storage
- Store Korean Chile Con Carne in an airtight container.
- It lasts up to 4 days in the refrigerator.
Freezing Korean Chile Con Carne
- Allow it to cool completely before freezing.
- Use freezer-safe bags or containers; it can be frozen for up to 3 months.
Reheating Korean Chile Con Carne
- Oven: Preheat to 350°F (175°C). Place chili in an oven-safe dish covered with foil for about 20 minutes or until heated through.
- Microwave: Use a microwave-safe bowl, cover lightly, and heat in 1-minute intervals until hot, stirring in between.
- Stovetop: Heat over medium-low heat in a saucepan, stirring occasionally until warmed through.
Frequently Asked Questions
Here are some common questions about making Korean Chile Con Carne.
Can I use ground beef instead of chunks?
Yes, you can use ground beef, but this will change the texture of the dish. Chunks provide a heartier bite that enhances the overall experience.
What can I serve with Korean Chile Con Carne?
Serve this dish over white rice, or accompany it with cornbread or tortilla chips for a complete meal.
How spicy is Korean Chile Con Carne?
The spiciness largely depends on how much gochugaru you add. Adjust according to your personal heat tolerance for best results.
How do I make Korean Chile Con Carne vegetarian?
Substitute beef with lentils or mushrooms and vegetable broth instead of beef broth while keeping other ingredients similar.
Final Thoughts
Korean Chile Con Carne is a delightful fusion recipe that brings together bold flavors and comforting textures. Its versatility allows you to customize spice levels and sides easily. Try this dish at your next gathering; it’s sure to impress!
Spicy Korean Chile Con Carne
- Total Time: 3 hours 20 minutes
- Yield: Serves approximately 6
Description
Experience a flavorful explosion with this Spicy Korean Chile Con Carne. This unique fusion dish combines the bold heat of gochujang and chipotle peppers with tender beef and savory tomatoes, creating a hearty meal that’s perfect for weeknight dinners or festive gatherings. With layers of rich flavors and customizable spice levels, this chili is sure to satisfy any palate. Whether you enjoy it on its own, with rice, or as part of a fun nacho platter, it’s a crowd-pleaser that tastes even better as leftovers. Dive into this easy-to-make recipe and elevate your comfort food game!
Ingredients
- 2 tablespoons beef tallow or neutral oil
- 3 pounds beef chuck roast, cut into 1-inch 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 cup Negro Modelo or dark beer
- 5 tablespoons gochujang
- 2 cups beef broth
- 2 tablespoons gochugaru (Korean chile flakes)
- 1 (15 oz) can fire-roasted tomatoes
Instructions
- In a Dutch oven, heat fat over high heat. Season beef with salt and pepper; sear until browned on all sides. Transfer to a plate.
- Reduce heat to medium and sauté jalapeños and red onion until charred. Stir in garlic, chipotle peppers, adobo sauce, cumin, brown sugar, and smoked salt.
- Whisk together gochujang and beef broth; add to the pot along with beer and fire-roasted tomatoes. Return seared meat to the pot.
- Bring to a simmer; cover for thinner chili or leave uncovered for thicker consistency. Cook for about 2–3 hours until meat is tender.
- Stir in gochugaru for extra heat if desired.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
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