Korean Chile Con Carne: The Spicy Hug We All Need

Name: Korean Chile Con Carne
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Chili
Ingredients: 2 tablespoons beef tallow or neutral oil; 3 pounds beef chuck roast (1-inch cubes); 1 red onion (finely diced); 2 jalapeños (finely diced); 3 garlic cloves (minced); 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 can (15 oz) fire-roasted tomatoes; 1 cup Negro Modelo or preferred dark beer; 5 tablespoons gochujang; 2 cups beef broth; 2 tablespoons gochugaru (Korean chile flakes)

Okay, ever just crave something that’s like a warm, cozy blanket but spicy? Like, life is chaotic, and you just wanna dive into a bowl of something that makes you feel all the feels? If you’re nodding, then let me tell you about this Korean Chile Con Carne that I whipped up the other day. Goodness, my taste buds are still sending me thank you notes!

Main dish photo — *The finished dish — looks amazing, right?*

So, here’s how I roll when I hit the grocery store. I’m on a mission, like a fierce warrior looking for treasure (you know, for my tummy). First off, I grab the beef. Gotta have that three pounds of chuck roast. Just feels like a hug when it’s simmering, ya know? Then, red onions—because they make everything better. And don’t forget the jalapeños! I mean, you want a little heat, right? Also, garlic… and chipotle peppers because life’s too short for boring flavors. And oh boy, the gochujang! It’s like the secret weapon in every Korean dish. Just wow. And beer, because what’s a chili without a little liquid courage?

Okay, so let me tell you why I literally can’t stop making this dish. So, last winter, I had a bunch of friends over for game night (you know, the usual chaos of snacks and laughter), and I decided to make this chili. I was nervous, but it was SO GOOD. I remember one friend was like “I’m pretty sure I just found heaven in this bowl.” 😂 That night, there were zero leftovers. Like, NONE. It’s been on repeat ever since—perfect for cozy nights, game days, or just because it’s a Tuesday!

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

So here’s the deal: What you really gotta know is that the searing of the meat? Game changer. Like, I’ve tried skipping it before, and trust me, just don’t. You want that caramelization to happen because it adds insane depth to the flavor. You literally just pop those beef cubes in a hot pot with some tallow or oil, let ’em sizzle and brown. Then you take them out and be all proud of yourself.

Listen, I’m giving you some advice that’s saved me from serious kitchen mishaps. One time, I thought I could just toss everything in at once and let it do its thing. NOPE. You gotta layer those flavors, people! So, sauté your onions and jalapeños until they’re all charred and beautiful before you add in the garlic, chipotles, and spices. You’ll thank me when you smell that heavenly aroma wafting through your kitchen.

And yeah, check the meat after about 2 hours. I know the recipe says 2-3, but I like to be all over it at the 2-hour mark. If it’s falling apart, you’ve hit the jackpot. If not, hang tight for a bit longer.

Now, storage! If you find yourself with leftovers (which is rare, seriously), just pop it in an airtight container and into the fridge. It gets even better overnight—like a fine wine or something! You can totally freeze it too, just label it so you don’t forget what it is (trust me, that’s a whole saga in my kitchen). When you reheat, do it low and slow so it doesn’t turn into a weird textured blob.

If you liked this, you’re gonna wanna try my beef tacos (seriously, they’re life-changing) or my spicy ramen. Or hey, maybe even some Korean BBQ wings? You’ll be a kitchen hero in no time!

So, tell me, what’s your go-to comfort food? I need to know!

Korean Chile Con Carne

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Spice up your dinner with this Korean Chile Con Carne, a vibrant fusion of traditional Texas-style chili and bold Korean flavors. Bursting with four layers of heat, tender beef, and savory tomatoes, this dish is perfect for chilly nights or gatherings. Serve it over rice and top with cheese and onions for a satisfying meal that will leave your taste buds dancing.

Author: XXXXX
Prep Time: 20 minutes
Cook Time: 120 minutes
Total Time: 2 hours 20 minutes
Yield: Serves approximately 10-12 people 1x
Category: Beef
Method: Simmering
Cuisine: Chili

Ingredients

Scale

2 tablespoons beef tallow or neutral oil
3 pounds beef chuck roast (1-inch cubes)
1 red onion (finely diced)
2 jalapeños (finely diced)
3 garlic cloves (minced)
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 can (15 oz) fire-roasted tomatoes
1 cup Negro Modelo or preferred dark beer
5 tablespoons gochujang
2 cups beef broth
2 tablespoons gochugaru (Korean chile flakes)

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Instructions

In a Dutch oven, heat the beef tallow over high heat. Season the beef cubes with salt and pepper, then sear them in batches until browned. Transfer to a plate lined with paper towels.
Reduce heat to medium. Add jalapeños and red onion; char for about 2 minutes. Stir in garlic, chipotle peppers, adobo sauce, cumin, coriander, smoked salt, and brown sugar.
Whisk gochujang into the beef broth and add it to the pot along with beer and fire-roasted tomatoes. Scrape any browned bits from the bottom. Return the beef to the pot and simmer on low for about 2-3 hours until tender.
Optional: Stir in gochugaru for extra heat during cooking.
Finish by stirring in chopped cilantro before serving. Enjoy over white rice with toppings like cheddar cheese and green onions.