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Korean Chile Con Carne

Korean Chile Con Carne
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Blow your taste buds away with this Korean Chile Con Carne, a flavorsome twist on traditional chili that combines the richness of tender beef with the bold heat of gochujang and chipotle peppers. This dish features layers of vibrant spices and savory tomatoes, making it an ideal centerpiece for casual gatherings, game days, or cozy family dinners. The balance of spice and rich flavor elevates this comforting dish into something uniquely satisfying that’s sure to please everyone at the table.

Ingredients

Scale
  • 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
  • 5 tablespoons gochujang
  • 2 cups beef broth
  • 2 tablespoons gochugaru (Korean chile flakes)

Instructions

  1. Heat beef tallow in a Dutch oven over high heat; season and sear meat cubes until browned. Remove and set aside.
  2. Reduce heat to medium; sauté diced onion and jalapeños until charred. Add minced garlic, chipotle, adobo sauce, cumin, coriander, smoked salt, and brown sugar; stir.
  3. Whisk together gochujang and dark beef broth; pour into the pot along with the fire-roasted tomatoes and remaining broth. Return the seared meat and simmer for 2–3 hours until tender.
  4. Adjust seasoning if desired and serve hot over rice or in warm tortillas.

Nutrition

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

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