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Korean Chile Con Carne Recipe

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4 from 8 reviews

This Korean Chile Con Carne recipe is a flavorful fusion dish that combines the rich, tender beef of a classic chile con carne with spicy Korean influences like gochujang and gochugaru. Slow-simmered for hours, this hearty stew features a balance of smoky chipotle, savory spices, and the deep umami of dark beer and fire-roasted tomatoes, resulting in a robust, warming meal perfect for family dinners.

Ingredients

Meat and Fat

  • 2 tablespoons beef tallow, or neutral oil
  • 3 pounds beef chuck roast, cut into 1” cubes

Seasonings and Spices

  • Kosher salt, to taste
  • Fresh ground black pepper, to taste
  • 1 tablespoon dark brown sugar
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked salt
  • 2 tablespoons gochugaru (Korean chile flakes) (optional)

Vegetables and Aromatics

  • 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

Liquids and Others

  • 1 15 oz can fire-roasted tomatoes
  • 1 cup Negro Modelo, or preferred dark beer
  • 5 tablespoons gochujang
  • 2 cups beef broth

Garnishes (Optional)

  • Chopped cilantro
  • Cheddar cheese
  • Diced white or green onions
  • White rice, for serving

Instructions

  1. Sear the Meat: Heat the beef tallow or neutral oil in a Dutch oven or deep pot over high heat. Lightly season the cubed beef chuck roast with kosher salt and fresh ground black pepper. Sear the meat in batches to avoid crowding, browning all sides thoroughly. Once browned, transfer the meat to a plate lined with paper towels to drain excess fat.
  2. Sauté Aromatics: Reduce the heat to medium. Add diced jalapeños and red onion to the hot oil in the pot. Stir frequently and cook for about 2 minutes until they start to char slightly on all sides. Add the minced garlic, chopped chipotle peppers and adobo sauce, ground cumin, ground coriander, smoked salt, and dark brown sugar. Stir continuously to combine the spices and aromatics evenly.
  3. Add Liquids and Simmer: In a separate bowl, whisk together the gochujang and beef broth until smooth. Pour this mixture into the pot along with the dark beer and fire-roasted tomatoes with their juices. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Return the seared beef to the pot and bring everything to a simmer.
  4. Slow Cook the Chili: Allow the chili to simmer gently for 2 to 3 hours until the beef is tender and flavors meld. You can cover with a lid if you prefer a thinner liquid consistency, or simmer uncovered for a thicker stew. Stir occasionally during cooking.
  5. Adjust Heat (Optional): For additional spiciness, stir in the gochugaru (Korean chile flakes) during the last hour of cooking. This step is optional based on your heat preference.
  6. Finish and Serve: Stir in freshly chopped cilantro just before serving. Serve the Korean Chile Con Carne hot, over white rice, and garnish with toppings like shredded cheddar cheese and diced white or green onions for extra flavor and texture. Enjoy your fusion feast!

Notes

  • Beef chuck roast is ideal for slow cooking, but brisket or short ribs would also work well.
  • If you cannot find gochujang or gochugaru, substitute with a blend of chili paste and crushed red pepper flakes, but the flavor will be less authentic.
  • The dark beer adds depth and richness but can be substituted with additional beef broth if preferred.
  • Adjust the spice level by varying the amounts of chipotle, jalapeño, and gochugaru.
  • For a thicker chili, simmer uncovered or mash a small portion of the cooked meat to thicken the sauce naturally.
  • Leftovers taste even better the next day as flavors continue to develop.

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