Korean Chile Con Carne
Discover a delightful fusion of flavors with this Korean Chile Con Carne, where traditional Texas-style chili meets the bold heat of Korean cuisine. This dish is a celebration of rich, savory tomatoes and tender beef, layered with the unique heat of gochujang and chipotle peppers. Perfect for family dinners, game day gatherings, or meal prepping for the week ahead, this recipe will tantalize your taste buds and leave everyone at your table wanting more.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Total Time: 3 hours 20 minutes
- Yield: Serves approximately 6
- Category: Dinner
- Method: Cooking
- Cuisine: Korean
Ingredients
Scale
- 3 pounds beef chuck roast
- 2 tablespoons beef tallow or neutral oil
- 1 red onion
- 2 jalapeños
- 3 garlic cloves
- 2 chipotle peppers in adobo sauce
- 5 tablespoons gochujang
- 1 cup dark beer (Negro Modelo)
- 1 can fire-roasted tomatoes (15 oz)
- 2 cups beef broth
Instructions
- In a Dutch oven, heat beef tallow over high heat. Season the beef cubes with salt and pepper, then sear until browned on all sides. Set aside.
- In the same pot, reduce heat to medium and add diced onion and jalapeños. Sauté for about 2 minutes before adding garlic, chipotle peppers, adobo sauce, cumin, coriander, smoked salt, and brown sugar.
- Whisk gochujang with beef broth and pour into the pot along with beer and tomatoes. Scrape any browned bits from the bottom.
- Return seared meat to the pot; bring to a simmer and cook for 2-3 hours until tender.
- Adjust spice level with gochugaru if desired and serve hot with toppings like cilantro and cheese.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Find it online: https://recipesbyaurora.com/korean-chile-con-carne/