If you’re craving a dish that brings together the hearty warmth of classic chili with the vibrant, spicy kick of Korean flavors, then this Korean Chile Con Carne Recipe is going to become your new go-to comfort food. Imagine tender cubes of beef chuck slowly simmered in a rich broth infused with gochujang, chipotle, and smoky spices, creating an irresistible fusion of tastes that dance on your palate. Whether you’re cooking for a crowd or just a cozy night in, this recipe delivers layers of depth and boldness, perfect for anyone seeking an exciting twist on a beloved favorite.

Ingredients You’ll Need

The image shows eight white bowls and plates arranged on a white marbled surface. In the center, a whole yellow onion is placed, surrounded by an assortment of ingredients. At the bottom left is a bowl with raw ground beef, slightly pink with a coarse texture. Above that, to the left, is a bowl with a thick reddish brown paste. To the right, a bowl holds dark red cooked kidney beans in thick liquid. Near the bottom right are two small bowls, each with bright red tomato sauce, smooth and shiny. At the top right, one white plate is divided into sections holding six different dry spices, ranging from light beige to dark red and green. At the top left are two whole garlic bulbs, a red packet, and two small silver cubes positioned irregularly. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Korean Chile Con Carne Recipe lies in its straightforward ingredients—each one carefully chosen to build a perfect balance of heat, smokiness, and umami. From the luscious beef chuck to the dynamic blend of Korean chile flakes and Mexican chipotle, every component plays a star role in flavor, texture, and color, making the cooking process as enjoyable as the result.

Beef tallow or neutral oil: Provides a rich base for searing the beef to lock in juices and enhance depth.
Beef chuck roast (3 pounds, cubed): The tender, fatty cut ideal for slow-cooked dishes with melt-in-your-mouth texture.
Kosher salt: Essential for seasoning and amplifying all aromas in the dish.
Fresh ground black pepper: Adds a sharp, warming contrast to the rich meat.
Red onion (finely diced): Builds a savory sweetness and body to the stew’s foundation.
Jalapeños (finely diced): Lends a fresh, mellow heat that harmonizes beautifully with the Korean spices.
Garlic cloves (finely diced): Brings pungency and depth to every bite.
Chipotle peppers in adobo sauce (2, finely diced): Infuses smokiness and a subtle heat that complements the gochujang perfectly.
Adobo sauce (2 teaspoons): Amplifies the smoky heat and richness of chipotle.
Dark brown sugar (1 tablespoon): Balances acidity and adds a hint of molasses sweetness.
Ground cumin (1 tablespoon): Offers earthiness and warmth, grounding the spices.
Ground coriander (1 teaspoon): Adds a bright, citrusy undertone that lightens the profile.
Smoked salt (1 teaspoon): Enhances the smokiness already present, elevating flavor depth.
Fire-roasted tomatoes (1 15 oz can): Contributes acidity and charred complexity.
Negro Modelo or preferred dark beer (1 cup): Unlocks malty richness and tenderizes the meat.
Gochujang (5 tablespoons): The heart of Korean spice—fermented chili paste that adds sweetness, heat, and umami.
Beef broth (2 cups): Creates the flavorful, juicy cooking liquid for the chili.
Gochugaru (Korean chile flakes, 2 tablespoons): Optional for an extra punch of traditional Korean heat.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Korean Chile Con Carne Recipe

Step 1: Sear the Beef to Lock in Juices

Begin by heating beef tallow or your chosen oil in a Dutch oven or deep pot over high heat. Lightly season the beef chuck cubes with kosher salt and freshly ground black pepper. Sear the beef in batches, making sure each piece gets that beautiful caramelized crust all around. This step is absolutely essential—it locks in flavor and texture, giving your chili a luxurious mouthfeel. Once browned, transfer the beef to a plate lined with paper towels to drain excess fat.

Step 2: Build the Flavor Base with Aromatics and Spices

Reduce the heat to medium and add the diced jalapeños and red onion to the pot. Stir frequently and let them char slightly for about two minutes to develop sweetness and depth. Then, add diced garlic, chopped chipotle peppers with adobo sauce, cumin, coriander, smoked salt, and dark brown sugar. Keep stirring to blend and bloom these spices fully—that steamy spice aroma filling your kitchen is a promise that magic is happening!

Step 3: Add Liquids and Simmer to Tender Perfection

Whisk together the gochujang and beef broth until smooth, then pour this fiery mixture into the pot. Add the fire-roasted tomatoes with their juices and the dark beer, scraping the bottom of the pot with a wooden spoon to lift all the flavorful browned bits. Return the seared beef to the pot, bring everything to a gentle simmer, and cook for two to three hours until the meat is fall-apart tender. If you want a thinner chili consistency, cover with a lid; for a thicker stew, leave it uncovered to reduce.

Step 4: Optional Heat Boost with Gochugaru

If you love your dishes with an extra kick, sprinkle gochugaru chili flakes into the pot during simmering. This Korean chile adds a smoky, vibrant heat that pairs beautifully with the other spices without overpowering the dish.

Step 5: Final Touches and Serve

Before serving, stir in fresh chopped cilantro for a punch of herbaceous brightness that contrasts the rich meat and spice forward sauce. This finishing touch lightens the dish while adding a fresh aroma that will have everyone reaching for seconds.

How to Serve Korean Chile Con Carne Recipe

A large white pot filled with thick chili, showing a mix of reddish-brown meat, deep red beans, and small diced tomatoes, all cooked together in a rich, textured sauce. A woman's hand holding a light wooden spoon is stirring the chili inside the pot. The pot sits on a white marbled surface. The chili looks warm and full of small soft pieces with liquid around the edges, giving it a hearty feel. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your Korean Chile Con Carne experience, consider topping each serving with shredded cheddar cheese for creamy richness and a handful of diced white or green onions for crunch and mild sharpness. These simple garnishes complement the spicy, smoky flavors perfectly and add an inviting color contrast on the plate.

Side Dishes

This dish pairs wonderfully with fluffy white rice, which soaks up all the luscious sauce and balances the heat beautifully. For a lighter side, crisp cucumber slices or a simple Asian slaw work wonderfully to refresh the palate between spoonfuls. If you want to keep the authentic theme going, try serving with warm steamed buns or kimchi for an exciting fusion meal.

Creative Ways to Present

For a fun twist, turn your Korean Chile Con Carne into a loaded chili bowl—layer the chili over rice or even roasted sweet potatoes, then top with avocado slices, a dollop of sour cream or Greek yogurt, and a sprinkling of toasted sesame seeds. You can also stuff it inside warm tortillas to create Korean-inspired burritos, perfect for casual meals or gatherings.

Make Ahead and Storage

Storing Leftovers

This Korean Chile Con Carne develops even deeper flavor as it rests, making leftovers a true treat. Store cooled leftovers in an airtight container in the refrigerator for up to 4 days, ensuring the texture stays tender and the sauce remains vibrant.

Freezing

If you want to make this recipe ahead in bulk, it freezes beautifully. Allow the chili to cool thoroughly, then transfer to freezer-safe containers or heavy-duty freezer bags. Freeze for up to 3 months to enjoy a quick, satisfying meal anytime you crave those bold Korean-inspired flavors.

Reheating

Reheat gently in a saucepan over medium-low heat, stirring occasionally to prevent sticking or drying out. You can also reheat in the microwave at medium power in short bursts, stirring in between. If the chili thickened in the fridge, add a splash of beef broth or water to loosen the sauce to your preferred consistency.

FAQs

Can I use a different cut of beef for this Korean Chile Con Carne Recipe?

Absolutely! While beef chuck roast is ideal for its marbling and tenderness after slow cooking, you can substitute with other tougher cuts like brisket or short ribs. Just allow enough simmering time for the meat to become tender and flavorful.

Is the chipotle pepper necessary in this recipe?

The chipotle peppers add a nice smoky heat that complements the Korean spices beautifully, but if you don’t have them on hand, you can substitute with smoked paprika and a bit of cayenne pepper for a similar effect.

How spicy is this Korean Chile Con Carne Recipe?

The heat level can be adjusted easily—using jalapeños and gochugaru offers moderate heat, but you can add more gochugaru or even fresh chiles if you want an extra fiery kick. The combination of spicy, smoky, and sweet makes the dish complex but balanced.

Can I make this recipe in a slow cooker?

Yes! After searing the beef and sautéing your aromatics, transfer everything to a slow cooker and cook on low for 6 to 8 hours or until the meat is tender. Add gochugaru towards the end to maintain the vibrant chili flavor.

What can I serve with this chili besides rice?

This versatile dish pairs well with cornbread, steamed buns, noodles, or even roasted vegetables. It’s great for scooping, dipping, or filling, so feel free to get creative with your sides!

Final Thoughts

Getting to share this Korean Chile Con Carne Recipe with you is such a joy because it combines the best of two worlds—comforting chili with exciting Korean spice—into one unforgettable meal. Once you try it, this recipe will quickly earn a spot in your culinary rotation, perfect for gatherings or those nights when you want something extraordinary yet familiar. So grab your ingredients, get cooking, and enjoy the delicious adventure!