Name: Korean Chile Con Carne
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Korean
Ingredients: 3 pounds beef chuck roast (cut into 1" cubes); 2 tablespoons neutral oil; 1 red onion (finely diced); 2 jalapeños (finely diced); 3 garlic cloves (minced); 2 chipotle peppers (finely diced); 1 tablespoon dark brown sugar; 5 tablespoons gochujang; 2 cans fire-roasted tomatoes (15 oz each); 4 cups beef broth

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If you’re looking for a recipe that packs a punch and warms your heart, look no further than this Korean Chile Con Carne. Imagine tender beef simmered in a rich sauce, bursting with flavors from smoky chipotle, spicy gochujang, and sweet caramelized onions. This dish is not just a meal; it’s an experience that brings people together around the table. Whether it’s a busy weeknight or a cozy family gathering, this chili will become a favorite in your home.

What makes this Korean Chile Con Carne so special is its unique blend of ingredients. It takes the traditional Texas-style meat chili and infuses it with vibrant Korean flavors. The result? A comforting bowl of deliciousness that you’ll want to share with everyone!

Why You’ll Love This Recipe

Easy to Make: With straightforward steps and simple ingredients, even beginner cooks can whip up this dish with confidence.
Family-Friendly: The combination of heat and savory flavors appeals to both kids and adults alike—perfect for family dinners!
Make-Ahead Convenience: Prepare it ahead of time! The flavors deepen as it sits, making leftovers even better the next day.
Versatile Toppings: Customize each bowl with toppings like cheese or green onions for added flair—fun for everyone at the table!
Packed with Flavor: Each bite is a delightful explosion of spices and textures that will keep you coming back for more.

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients to create this flavorful Korean Chile Con Carne. You’ll find everything you need in your local grocery store!

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

Variations

This recipe is wonderfully flexible! Feel free to adapt it based on your preferences or what you have on hand.

Swap the protein: Try using ground beef or turkey instead of chuck roast for a different texture.
Add more veggies: Toss in bell peppers or corn for added sweetness and nutrition.
Adjust the spice level: If you’re not into heat, reduce the amount of gochujang and jalapeños or leave out the chipotle peppers.
Make it vegetarian: Substitute the beef with hearty beans like black beans or lentils along with vegetable broth.

How to Make Korean Chile Con Carne

Step 1: Sear the Meat

Start by heating your Dutch oven or deep pot over high heat. Add your chosen fat—beef tallow or neutral oil—and let it get hot. Lightly season your cubes of beef chuck roast with kosher salt and fresh ground black pepper before adding them to the pot. Searing the meat creates a beautiful crust and locks in all those juicy flavors. Do this in batches if necessary so you don’t overcrowd the pot!

Step 2: Sauté Aromatics

Once all the meat is browned and resting on a plate lined with paper towels, reduce the heat to medium. In that same pot, add your diced jalapeños and red onion. Stir frequently for about two minutes until they start to char slightly. This step not only adds depth but also enhances their natural sweetness. Now throw in minced garlic along with chopped chipotle peppers, adobo sauce, cumin, coriander, smoked salt, and brown sugar—mixing everything well!

Step 3: Build Your Sauce

In a bowl, whisk together gochujang and beef broth until fully combined. Pour this mixture into your pot along with fire-roasted tomatoes (juices included) and additional beef broth. Scrape up any delightful bits stuck to the bottom of your pot—they’re full of flavor! Gently return the browned meat back into the mix and bring everything to a simmer; cover if you prefer thinner chili or leave uncovered if thicker is more your style.

Step 4: Spice It Up (Optional)

If you’re feeling adventurous about heat levels, now’s a great time to stir in some gochugaru (Korean chile flakes). This will elevate your chili’s spiciness while delivering an extra kick!

Step 5: Final Touches

After letting everything simmer for about 2-3 hours until tender, remove from heat and stir in freshly chopped cilantro just before serving. I love serving this delicious Korean Chile Con Carne over white rice topped with shredded cheddar cheese and diced onions—it’s pure comfort food! Enjoy every warm bite!

Pro Tips for Making Korean Chile Con Carne

Cooking can be a delightful experience, and with these tips, you’ll ensure your Korean Chile Con Carne turns out perfectly every time!

Choose the right cut of beef: Opting for beef chuck roast adds richness and tenderness to your chili as it breaks down during cooking, creating a luscious texture.
Don’t skip the browning step: Searing the meat develops deep, savory flavors through caramelization. This step enhances the overall taste of your dish significantly.
Balance the heat: If you prefer a milder chili, remove the seeds from the jalapeños and chipotle peppers before adding them. This way, you can control the spiciness without compromising flavor.
Let it simmer: Allowing your chili to simmer for an extended time not only tenderizes the meat but also allows all the flavors to meld beautifully, resulting in a more flavorful dish.
Experiment with toppings: Don’t hesitate to get creative with your toppings! Different textures and flavors can elevate your chili experience, making it even more enjoyable.

How to Serve Korean Chile Con Carne

Serving Korean Chile Con Carne is all about presentation and complementing flavors. Here are some ideas to make your dish shine!

Garnishes

Chopped fresh cilantro: Adds a burst of freshness that brightens up the rich flavors of the chili.
Sour cream or yogurt: A dollop provides creaminess that helps balance the spice while adding a cooling element.
Lime wedges: A squeeze of lime juice just before eating enhances all flavors and brings a zesty kick.

Side Dishes

White Rice: A classic pairing that soaks up all the delicious juices from your chili and provides a neutral base.
Cornbread: Its slightly sweet flavor and fluffy texture create a delightful contrast to the spicy and savory notes of the chili.
Guacamole: Creamy and flavorful, guacamole complements the heat of the chili while offering a refreshing taste.
Pickled vegetables: Adding pickled radishes or cucumbers can introduce tanginess that cuts through the richness of your dish.

With these serving suggestions, you’ll impress family and friends with not just great taste but also beautiful presentation! Enjoy every bite of this warming Korean Chile Con Carne.

Make Ahead and Storage

This Korean Chile Con Carne is perfect for meal prep! With its robust flavors and satisfying heat, it makes for an excellent dish to prepare in advance. You can easily store leftovers or even freeze portions for later enjoyment.

Storing Leftovers

Allow the chili to cool completely before transferring it to an airtight container.
Store in the refrigerator for up to 3-4 days.
Label the container with the date to keep track of freshness.

Freezing

Portion the chili into freezer-safe containers or zip-top bags, leaving some space for expansion.
Freeze for up to 3 months.
For best results, consume within a month.

Reheating

Thaw overnight in the refrigerator if frozen.
Reheat on the stovetop over medium heat, stirring occasionally until heated through, or microwave in 1-minute intervals until hot.
Add a splash of broth or water if the chili has thickened too much during storage.

FAQs

Got questions? Let’s tackle some common ones about this Korean Chile Con Carne!

Can I make Korean Chile Con Carne without beef?

Absolutely! You can substitute beef with ground turkey, chicken, or even use plant-based meat alternatives for a delicious vegetarian option.

What makes Korean Chile Con Carne different from traditional chili?

Korean Chile Con Carne incorporates gochujang and gochugaru, giving it a unique spicy kick and depth of flavor that sets it apart from traditional Texas-style chili.

How spicy is Korean Chile Con Carne?

The spice level can vary depending on your taste. If you prefer less heat, reduce the amount of jalapeños and gochugaru used. Feel free to adjust according to your preference!

Can I add beans to my Korean Chile Con Carne?

While traditional recipes typically do not include beans, you can certainly add them if you enjoy them! Just remember that it will alter the texture and flavor profile a bit.

Final Thoughts

I hope you find joy in making this delightful Korean Chile Con Carne! It’s not just a recipe; it’s an experience filled with warmth and comfort. Whether you’re gathering friends around the table or enjoying a cozy night in, this dish is sure to impress and satisfy. Happy cooking, and don’t forget to share your delicious creations!

Korean Chile Con Carne

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Author: Autumn
Prep Time: 20 minutes
Cook Time: 180 minutes
Total Time: 3 hours 20 minutes
Yield: Approximately 6 servings 1x
Category: Main
Method: Simmering
Cuisine: Korean

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Description

Discover the comfort and warmth of Korean Chile Con Carne, a delightful fusion of traditional chili with vibrant Korean flavors. This hearty dish features tender beef simmered in a rich sauce infused with smoky chipotle, spicy gochujang, and sweet caramelized onions. It’s perfect for weeknight dinners or family gatherings, inviting everyone to gather around the table for a memorable meal. With its balanced spices and customizable toppings, this recipe will quickly become a favorite in your home. Enjoy a bowlful of deliciousness that not only satisfies hunger but also warms the heart.

Ingredients

Scale

3 pounds beef chuck roast (cut into 1" cubes)
2 tablespoons neutral oil
1 red onion (finely diced)
2 jalapeños (finely diced)
3 garlic cloves (minced)
2 chipotle peppers (finely diced)
1 tablespoon dark brown sugar
5 tablespoons gochujang
2 cans fire-roasted tomatoes (15 oz each)
4 cups beef broth

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Instructions

Heat neutral oil in a Dutch oven over high heat. Season beef cubes with salt and pepper, then sear until browned on all sides. Remove from pot and set aside.
In the same pot, sauté diced red onion and jalapeños until slightly charred, about 2 minutes. Add minced garlic, chipotle peppers, brown sugar, cumin, coriander, and smoked salt; stir well.
In a bowl, whisk together gochujang and beef broth. Pour into the pot with fire-roasted tomatoes and return seared beef cubes.
Bring the mixture to a simmer; cover for thinner chili or leave uncovered for thicker consistency. Let it cook for about 2-3 hours until meat is tender.
Adjust spice levels by adding gochugaru if desired, then serve hot.