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
Scale
- 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