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This blazing Korean Chile Con Carne mixes gutsy tastes from Texas and Korea, and it’s just right for anyone after a chili that’s both bold and spicy. Slow-cooked for hours, each bite is pure comfort—super tender beef, a punchy mix of chiles, and that classic gochujang hit. Big crowd or quiet evening, you’ll see folks go back for more, whether they chase heat or just love good chili.
The very first batch I made had my house smelling like a Texas pit stop and a Korean night market had collided. Even my heat-shy buddies asked for another bowl!
Mouthwatering Ingredients
- Beef broth: Go for homemade if you can, or a really tasty premade one, for a hearty background
- Gochugaru: Bright red Korean chile flakes give peppy warmth and a gentle flowery flavor—grab them fresh and vibrant
- Gochujang: You need this spicy-sweet Korean chili paste; a deep maroon one from a trusted brand is your best bet
- Dark beer: Use a malty, rich brew—stout, porter, or Negro Modelo is awesome for adding depth
- Fire roasted tomatoes: Pick canned ones with that nice char on the skin—they bring smoky richness
- Smoked salt: Makes the meat taste savory and adds a whisper of smoke, especially if you snag flaky sea salt
- Ground cumin and coriander: Toast and crush your own for even bigger chili flavor, but store-bought is fine too
- Dark brown sugar: The deep molasses taste balances all the spice—dark brown is best
- Adobo sauce: Look for a thick, smoky, spicy sauce—it brings the whole pot together
- Chipotle peppers in adobo sauce: Give smoky fire—make sure to get the kind packed in red adobo
- Garlic cloves: Only fresh works for that unbeatable punch
- Jalapenos: Grab shiny, firm ones for sharp zesty heat
- Red onion: Adds a sweet little kick to mellow the chiles
- Kosher salt and fresh black pepper: Season in layers to catch all the flavor at every step
- Beef tallow or neutral oil: Tallow makes it extra rich, but any good, hot oil will work if that’s all you’ve got
- Beef chuck roast: Look for cuts with plenty of marbled fat—they’ll melt and bring juicy flavor
Simple Steps
- Finish and Spice Up:
- Toss some gochugaru in near the finish if you want more bite. Give it a taste and fix the seasoning so it’s just right for you. Sprinkle some chopped cilantro just before you serve for a fresh, herbal pop. Dish it out hot with all your top picks.
- Let It Simmer Away:
- Let everything cook on low, bubbling nice and gentle. Use a lid if you like it with more sauce, or leave it uncovered for a thicker bowl. Stir every now and then, cooking for at least two hours or until the beef just falls apart and all the flavors melt together.
- Build Your Sauce:
- In a bowl, whisk gochujang into the beef broth until it’s smooth—no lumps. Tip that into the pan, pour in your beer, and add fire roasted tomatoes. Scrape up all the browned crumbs at the bottom. Bring the seared beef (and any juices) back into the pot now.
- Char All The Veggies:
- Turn the heat to medium. Toss in jalapeno and red onion and stir until they brown at the edges. Stir in the garlic, chipotle peppers, and smoky adobo sauce next. Add cumin, coriander, smoked salt, and brown sugar. Keep going until everything’s soft and you can’t help but sneak a taste—it’ll smell amazing.
- Sear The Meat:
- Pat your beef cubes dry for the best browning. Salt and pepper them heavily. Drop into hot tallow or oil, but don’t crowd them—work in shifts. Let them get a good, dark crust before flipping. Move them to a paper towel-lined plate so extra fat gets soaked up. Don’t rush—this is where epic flavor starts.
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Cracking open a tub of gochujang sends me straight back to my grandma’s kitchen—red chillies everywhere, nothing bland ever allowed. We all used to crowd around while the pot gurgled away, swapping stories with bowls piled high.
Storing Leftovers
Wait for your chili to cool off all the way, then spoon into containers that seal tight. Stash in the fridge for up to four days. Freeze in serving sizes for easy reheats. Warm it over gentle heat so the meat stays soft and the flavors stay awesome.
Swap Outs
You can't change out gochujang, but switch the beef for short rib or brisket if you want. Need less fire? Trade jalapenos for mellow green chilis. If you want a veggie option, use lentils and chunky mushrooms plus smoked paprika for that deep flavor, no beef needed.
Best Ways to Eat
My favorite way is spooned over hot rice with lots of cheddar and green onion. Throw a fried egg on it or a watery scoop of sour cream if you like it creamy. Toasted sesame seeds or even kimchi are tasty for a Korean spin.
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Origins and Story
Korean Chile Con Carne is a fun blend of classic Texas chili soul and the powerful, funky vibes of Korean cooking. Gochujang and gochugaru are always the stars—they’re essentials in Korean dishes. Mixing them with American chili just proves you can take a hearty beef stew and let it travel the world.
Frequently Asked Questions
- → Why does this chile stand out?
With gochujang, gochugaru, and chipotle, you get those layers of heat and a cool Korean twist on traditional chili.
- → Is there a swap for gochujang?
Gochujang is key for that special kick and creamy texture. Other things just won’t match it.
- → What are fun toppings?
Try cheddar cheese, scallions, sesame seeds, a runny fried egg, chopped onion, or a sprinkle of cilantro.
- → Which beef cut do you pick?
Chunked-up beef chuck gives you tasty, fall-apart pieces when it cooks down slow.
- → How do I tone down the heat?
Use less jalapeño or gochugaru—or just skip the flakes if you want it mild.
- → What’s a good way to serve it?
Dish it out over rice, dunk some bread in, or go plain—just add your favorite toppers.