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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.

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)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Optional: Stir in gochugaru for extra heat during cooking.
  5. Finish by stirring in chopped cilantro before serving. Enjoy over white rice with toppings like cheddar cheese and green onions.

Nutrition

Find it online: https://samiharecipes.com/korean-chile-con-carne/