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Korean Chile Con Carne

Korean Chile Con Carne
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Blow your taste buds away with this Korean Chile Con Carne, a delightful fusion of spicy Korean flavors and classic Texan chili. This dish combines tender beef, savory tomatoes, and four layers of heat to create a comforting meal that’s perfect for gatherings or cozy nights in. Whether you’re hosting a game day party or simply craving a hearty bowl of chili, this recipe is sure to impress with its unique flavor profile. Easy to prepare and customizable to suit your spice preferences, Korean Chile Con Carne is the ultimate comfort food that everyone will love.

Ingredients

Scale
  • 2 tablespoons beef tallow or neutral oil
  • 3 pounds beef chuck roast, cut into 1" cubes
  • 1 red onion, finely diced
  • 2 jalapeños, finely diced
  • 3 garlic cloves, minced
  • 2 chipotle peppers in adobo sauce, minced
  • 1 tablespoon dark brown sugar
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked salt
  • 1 can (15 oz) fire-roasted tomatoes
  • 1 cup dark beer (like Negro Modelo)
  • 5 tablespoons gochujang
  • 2 cups beef broth

Instructions

  1. Heat the beef tallow in a Dutch oven over high heat. Season the cubed beef with salt and pepper before searing until browned on all sides. Transfer to a plate.
  2. Lower the heat to medium; add diced jalapeños and red onion. Sauté for about two minutes until charred. Stir in minced garlic, chipotle peppers, adobo sauce, cumin, smoked salt, and brown sugar.
  3. Whisk together gochujang and beef broth before adding it to the pot along with beer and fire-roasted tomatoes. Return the seared meat to the pot.
  4. Bring everything to a simmer for about 2–3 hours until the meat is tender.
  5. For extra heat, stir in gochugaru during cooking. Serve with rice or toppings like cheese and cilantro.

Nutrition

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

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