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
Scale
- 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