Korean Chile Con Carne
If you’re looking for a hearty dish that brings the warmth of home cooking with a delightful kick, you’ve landed in the right place! This Korean Chile Con Carne is not just another chili recipe; it’s a celebration of flavors that combines the robust essence of traditional Texas-style chili with the fiery zest of Korean ingredients. Perfect for busy weeknights or family gatherings, this dish is sure to warm your soul and tantalize your taste buds.
What makes this recipe truly special is its ability to meld together layers of heat and savory goodness. Each bite reveals a complex tapestry of flavors that will make you come back for seconds—maybe even thirds! Whether you’re hosting friends or simply enjoying a cozy night in, this Korean Chile Con Carne is bound to impress.
Why You’ll Love This Recipe
- Packed with Flavor: The combination of chipotle peppers, gochujang, and spices creates an explosion of taste in every spoonful.
- Easy to Make: With straightforward steps and simple ingredients, you’ll find this chili easy to whip up anytime.
- Great for Meal Prep: Make a big batch and enjoy it throughout the week! It only gets better as the flavors meld.
- Family-Friendly: Kids and adults alike will appreciate the comforting warmth of this dish. It’s perfect served over rice or with your favorite toppings!
- Customizable Heat Levels: Adjust how spicy you want it by adding more or less gochugaru during cooking.
Ingredients You’ll Need
Let’s gather some simple and wholesome ingredients for this delicious Korean Chile Con Carne. You won’t need anything fancy—just good quality beef and some aromatic veggies!
For the Chili
- 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 (or preferred dark beer)
- 5 tablespoons gochujang (Korean chili paste)
- 2 cups beef broth
- 2 tablespoons gochugaru (Korean chile flakes)
Variations
This recipe is wonderfully flexible! Feel free to get creative based on what you have at home or your personal taste preferences.
- Swap the protein: Try using ground beef or even turkey for a lighter version.
- Add more veggies: Throw in bell peppers or corn for added texture and flavor.
- Make it vegetarian: Substitute beef with lentils or mushrooms for a hearty plant-based option.
- Experiment with toppings: Instead of cheese and onions, consider avocado slices or pickled radishes for an extra zing!
How to Make Korean Chile Con Carne
Step 1: Sear the Meat
Start by heating your Dutch oven over high heat with beef tallow or oil. Lightly season your cubed meat with kosher salt and fresh ground black pepper. Searing the meat until it’s browned adds depth to the flavor—this step is crucial to achieve that rich taste!
Step 2: Cook the Aromatics
Once your meat is nicely seared and resting on a plate, reduce the heat to medium. Add in diced jalapeños and red onion to char them slightly. Stir frequently for about two minutes before adding minced garlic, chopped chipotle peppers, adobo sauce, cumin, coriander, smoked salt, and brown sugar. This blend will create a fragrant base that elevates your chili!
Step 3: Combine Everything
In a separate bowl, whisk together gochujang and beef broth until smooth. Pour this mixture into your pot along with fire-roasted tomatoes (with their juices) and the rest of the beef broth. Stir well while scraping up any flavorful bits stuck at the bottom. Finally, return the seared meat back into the pot and bring everything to a gentle simmer.
Step 4: Simmer Low and Slow
Let it simmer away for about 2-3 hours until the meat becomes tender. If you prefer a thicker consistency, leave off the lid during cooking; otherwise, keep it covered for a thinner soup-like texture.
Step 5: Finish Up
For an extra punch of heat, stir in gochugaru towards the end of cooking if desired. Once everything is cooked through, add freshly chopped cilantro just before serving. I recommend serving this delicious Korean Chile Con Carne over fluffy white rice topped with cheddar cheese and green onions for a satisfying meal. Enjoy!
Pro Tips for Making Korean Chile Con Carne
Creating the perfect Korean Chile Con Carne is all about attention to detail and personal touches, so here are some tried-and-true tips to help you elevate your dish!
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Sear the Meat Properly: Taking the time to sear your beef chuck roast until it’s beautifully browned adds a depth of flavor that infuses the entire chili. This caramelization enhances the taste and creates a rich base for your dish.
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Adjust Your Heat Level: Don’t hesitate to modify the amount of jalapeños and gochugaru based on your spice preference. Balancing heat is key, especially if you’re serving guests with varying tolerances.
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Let It Simmer: Allowing the chili to simmer low and slow for a couple of hours not only tenderizes the meat but also allows the flavors to meld together beautifully. Patience pays off in flavor!
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Experiment with Toppings: Think beyond traditional garnishes! Adding fresh cilantro or green onions can brighten up the robust flavors, while cheese provides creaminess that complements the spice.
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Make It Ahead: This chili tastes even better the next day as the flavors continue to develop. Consider making it ahead of time for a convenient meal that’s ready when you are!
How to Serve Korean Chile Con Carne
Serving your Korean Chile Con Carne is just as important as cooking it! Here are some great ideas to make your presentation pop and enhance your dining experience.
Garnishes
- Fresh Cilantro: Chopped cilantro adds a refreshing contrast, balancing out the spiciness with its bright flavor.
- Diced Green Onions: These provide a mild oniony crunch that complements the richness of the chili perfectly.
- Shredded Cheddar Cheese: A sprinkle of cheese melts into the warm chili, adding creaminess and an additional layer of flavor.
Side Dishes
- Steamed White Rice: The perfect companion, rice soaks up all those delicious juices from the chili, making each bite satisfying.
- Cornbread: Sweet cornbread offers a delightful contrast to the spicy chili; its texture is a lovely addition to every meal.
- Pickled Vegetables: The tangy crunch of pickled daikon or cucumber can cut through the richness of your chili and provide a refreshing bite.
- Simple Salad: A light salad with mixed greens, cucumbers, and a tangy vinaigrette can cleanse your palate between bites of this hearty dish.
With these serving suggestions and pro tips in hand, you’re well on your way to impressing friends and family alike with this flavorful Korean Chile Con Carne! Enjoy every bite!
Make Ahead and Storage
This Korean Chile Con Carne is perfect for meal prep! Making a large batch not only saves time during busy weekdays, but it also allows the flavors to meld even more as it sits. Here’s how you can make the most of your delicious chili.
Storing Leftovers
- Allow the chili to cool completely before storing.
- Transfer it to an airtight container.
- Refrigerate for up to 4 days.
Freezing
- Portion out the cooled chili into freezer-safe containers or resealable bags.
- Remove excess air from bags before sealing.
- Freeze for up to 3 months. When you’re ready to enjoy, simply thaw in the refrigerator overnight.
Reheating
- For stovetop: Place the desired portion in a saucepan over medium heat, stirring occasionally until heated through.
- For microwave: Transfer the chili to a microwave-safe bowl, cover loosely, and heat in 1-minute intervals until hot.
FAQs
Here are some common questions about making Korean Chile Con Carne:
Can I make Korean Chile Con Carne vegetarian?
Absolutely! You can substitute beef with hearty vegetables like mushrooms and zucchini, and use vegetable broth instead of beef broth for a satisfying vegetarian version.
What makes this Korean Chile Con Carne different from traditional chili?
The addition of gochujang and gochugaru gives this dish its unique spicy kick and depth of flavor, making it distinctively Korean while still maintaining that comforting chili essence.
How can I adjust the spice level in my Korean Chile Con Carne?
To control the heat, you can reduce the amount of jalapeños and gochugaru you use. Alternatively, adding more gochujang will enhance the flavor without significantly increasing heat.
Can I use another type of meat for Korean Chile Con Carne?
Yes! Ground beef or turkey works well if you prefer a different texture. Just adjust cooking times accordingly for ground meats.
What toppings work best with Korean Chile Con Carne?
Toppings like green onions, cilantro, shredded cheese, or sour cream complement this dish beautifully and add freshness!
Final Thoughts
I truly hope you enjoy making this Korean Chile Con Carne as much as I do! It’s a delightful blend of flavors that warms your heart and fills your belly. Whether it’s for meal prep or a cozy dinner with loved ones, this recipe is sure to impress. So roll up your sleeves and dive into this culinary adventure; I’m sure you’ll love every bite!
Korean Chile Con Carne
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Total Time: 3 hours 20 minutes
- Yield: Serves approximately 8
- Category: Main
- Method: Braising
- Cuisine: Korean
Description
If you’re in search of a comforting dish that beautifully marries the heartiness of Texas-style chili with Korean flair, look no further than this Korean Chile Con Carne. Featuring tender beef, rich spices, and a kick from gochujang, this recipe is perfect for cozy dinners or meal prep. Each spoonful is a delightful journey through layers of flavor, ensuring that it will become a family favorite. Enjoy it over rice or alongside your favorite toppings for a truly satisfying meal.
Ingredients
- 3 pounds beef chuck roast, cut into 1" cubes
- 2 tablespoons neutral oil
- 1 red onion, finely diced
- 2 jalapeños, finely diced
- 3 garlic cloves, minced
- 2 chipotle peppers in adobo sauce, minced
- 1 can fire-roasted tomatoes (15 oz)
- 5 tablespoons gochujang (Korean chili paste)
- 2 cups beef broth
Instructions
- Heat oil in a Dutch oven over high heat. Season beef cubes with salt and pepper; sear until browned on all sides. Remove and set aside.
- Reduce heat to medium; add red onion and jalapeños to the pot. Sauté for about 2 minutes until softened, then add garlic, chipotle peppers, adobo sauce, cumin, coriander, smoked salt, and brown sugar.
- In a bowl, whisk together gochujang and beef broth until smooth. Pour into the pot along with fire-roasted tomatoes and remaining beef broth. Stir well and scrape any flavorful bits from the bottom.
- Return seared meat to the pot; bring to a gentle simmer. Cover and cook for 2-3 hours until meat is tender.
- Adjust spice level by adding gochugaru if desired. Serve hot over rice with fresh cilantro and green onions.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg
