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This spicy Korean Chile Con Carne is my go-to when I want something bold and comforting for a crowd. With layers of flavor from chipotle, gochujang, classic chili spices, and tender chunks of beef, it brings just the right amount of heat and heartiness to make any dinner special.
The first time I made this was for a winter potluck. Friends kept sneaking back for seconds and it quickly earned a permanent spot in my chili rotation.
Ingredients
- Beef chuck roast cut into cubes: for rich flavor and texture Choose well-marbled pieces for best results
- Beef tallow or neutral oil: adds depth and helps with browning Look for tallow if you want extra beefiness
- Kosher salt: enhances every layer Opt for coarse flakes
- Fresh ground black pepper: for a sharp backbone Use freshly cracked
- Red onion: delivers sweetness and body Choose a firm and vibrant onion
- Jalapenos: bring fresh heat and crunch
- Garlic cloves: offer aromatic punch Use fresh and finely dice for best flavor
- Chipotle peppers in adobo: add smoky complexity Choose ones with plenty of sauce
- Adobo sauce: gives a subtle vinegary heat
- Dark brown sugar: balances savory flavors Choose one that is moist and clumpy
- Ground cumin: supplies earthy warmth Use fresh spices for best aroma
- Ground coriander: brightens the mix
- Smoked salt: lifts the savoriness with a hint of woodsy flavor
- Fire-roasted tomatoes: impart a deep roasted note Choose ones with no added sugar
- Dark beer like Negro Modelo: intensifies the meatiness
- Gochujang: gives signature sweet and spicy depth Buy authentic Korean gochujang for complexity
- Beef broth: melds everything together Look for low sodium if you want more control
- Gochugaru Korean chile flakes: give that final hit of mild hot pepper flavor Use freshly opened flakes for maximum punch
Step-by-Step Instructions
- Sear the Beef:
- Pat chuck roast dry and sprinkle on salt and pepper Just enough to lightly coat every side Heat your Dutch oven over high and add beef tallow or oil Once shimmering hot gently lay in the beef cubes in batches giving them plenty of space Let each side develop a deep brown crust for flavor transfer to a plate lined with paper towels as you finish each batch
- Sauté the Aromatics:
- Turn the heat to medium and add more oil if needed Once shimmering scatter in diced red onion and jalapeno Stir and let them char for two minutes so their sweetness comes out Add minced garlic chipotle peppers adobo sauce cumin coriander smoked salt and brown sugar Stir thoroughly so every onion piece is coated in seasoning cook for at least one more minute
- Build the Liquid Base:
- Whisk gochujang into beef broth until completely smooth Pour the mixture into your pot Add beer and fire-roasted tomatoes with their juice Use your wooden spoon to scrape up all stuck bits at the bottom for maximum flavor
- Simmer Low and Slow:
- Return the browned beef cubes and any juices to the pot Stir until everything is evenly mixed Bring to a gentle simmer Cover with a lid if you like thinner chili or leave uncovered for a thicker batch Let it simmer for two to three hours Stir every 30 minutes until the beef is fork-tender
- Boost the Heat:
- For extra spice add gochugaru while the chili simmers Stir well and let cook for at least 15 minutes after adding so chile flakes can bloom
- Finish and Serve:
- Taste and adjust for salt if needed Right before serving stir in fresh chopped cilantro Scoop generously over rice and pile on toppings like cheddar cheese scallions or white onions
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Gochujang is hands-down my favorite ingredient here Its rich tangy spice changes everything and makes this chili taste truly unique My kids always compete for the biggest scoop whenever I serve this at home
Storage Tips
Keep leftovers in an airtight container in the fridge for up to four days The flavor deepens after a night in the fridge making it even better Reheat gently on the stovetop with a splash of water to loosen
Ingredient Substitutions
No access to beef tallow Neutral oil works well You could try brisket or even pork shoulder for a twist Chipotle in adobo is a must but you can up the amount for smokier heat If you need it milder skip the gochugaru
Serving Suggestions
Serve over a bowl of fluffy white rice for a Korean-inspired touch It also works on top of baked potatoes or inside tacos Load up with cheddar cheese green onions or a soft-fried egg for extra decadence
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Cultural Inspiration
The blending of Texas-style chili beanless and bold with complex Korean chiles and sauces creates something special This dish is a celebration of both traditions making it stand out at any gathering
Frequently Asked Questions About Recipes
- → What cut of beef is recommended?
Beef chuck roast is ideal because it becomes tender during long simmering and absorbs the flavorful sauce well.
- → Can I adjust the heat level?
Absolutely. Reduce gochugaru or jalapeños for milder flavor, or add extra for a bigger kick.
- → What makes the flavors unique?
The blend of gochujang, gochugaru, and chipotle peppers fuses Korean and Texan influences for deep, savory heat.
- → Are there suggested toppings?
Try cheddar cheese, sliced green onions, sesame seeds, or a fried egg for additional texture and flavor.
- → How should leftovers be stored?
Allow to cool, then refrigerate in an airtight container for up to 4 days. Flavors deepen overnight.
- → Can this be made ahead?
Yes, the dish tastes even better the next day as the flavors continue to meld and develop.