Name: Korean Chile Con Carne
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Chili
Ingredients: 2 tablespoons beef tallow or neutral oil; 3 pounds beef chuck roast, cut into 1-inch cubes; Kosher salt, to taste; Fresh ground black pepper, to taste; 1 red onion, finely diced; 2 jalapeños, finely diced; 3 garlic cloves, minced; 2 chipotle peppers in adobo sauce, minced; 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 beer (e.g., Negro Modelo); 5 tablespoons gochujang (Korean chili paste); 2 cups beef broth; 2 tablespoons gochugaru (Korean chili flakes)

Korean Chile Con Carne

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Korean Chile Con Carne is a spicy and savory twist on the classic Texas-style chili, featuring tender beef and a harmonious blend of flavors that will excite your taste buds. This dish combines four layers of heat, complemented by fire-roasted tomatoes and a hint of sweetness from dark brown sugar. Perfect for gatherings or cozy nights in, serve it over rice with your favorite toppings.

Author: amine
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Yield: Serves 10–12 1x
Category: Beef
Method: Simmering
Cuisine: Chili

Ingredients

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2 tablespoons beef tallow or neutral oil
3 pounds beef chuck roast, cut into 1-inch cubes
Kosher salt, to taste
Fresh ground black pepper, to taste
1 red onion, finely diced
2 jalapeños, finely diced
3 garlic cloves, minced
2 chipotle peppers in adobo sauce, minced
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 beer (e.g., Negro Modelo)
5 tablespoons gochujang (Korean chili paste)
2 cups beef broth
2 tablespoons gochugaru (Korean chili flakes)

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Instructions

In a Dutch oven or deep pot, heat the fat over high heat. Season the beef with salt and pepper. Sear the meat until browned on all sides; transfer to a plate lined with paper towels.
Reduce heat to medium. Add the jalapeños and red onion to the pot; char for about 2 minutes. Stir in garlic, chipotle peppers, adobo sauce, cumin, coriander, smoked salt, and brown sugar until well combined.
Whisk together gochujang and beef broth; add to the pot along with beer and fire-roasted tomatoes. Scrape up any browned bits from the bottom. Return seared meat to the pot and simmer for about 2–3 hours until tender; cover for thinner chili or leave uncovered for thicker consistency.
Optional: Add gochugaru during cooking for extra heat.
Stir in chopped cilantro before serving. Enjoy with white rice and toppings like cheddar cheese and diced onions.

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 4.6g
Sodium: 890mg
Fat: 10.8g
Saturated Fat: 3.4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 4.3g
Protein: 29.1g
Cholesterol: 83mg

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