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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 fusion of spicy Korean flavors and hearty chili traditions. This dish features tender beef simmered in a rich sauce made from fire-roasted tomatoes and a blend of savory spices, including gochujang and chipotle. Perfect for gatherings or cozy nights in, this recipe serves 10-12 and is sure to impress your guests. Serve it over rice, in tacos, or with cornbread for a comforting meal that warms the soul.

Ingredients

Scale
  • 2 tablespoons 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, 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
  • 5 tablespoons gochujang
  • 2 cups beef broth
  • 2 tablespoons gochugaru (Korean chile flakes)

Instructions

  1. Sear the beef cubes in a Dutch oven until browned on all sides. Remove and set aside.
  2. In the same pot, sauté diced red onion and jalapeños until charred. Add minced garlic, chipotle peppers, adobo sauce, cumin, coriander, smoked salt, and brown sugar; stir well.
  3. Whisk together gochujang and dark beef broth; pour into the pot along with the fire-roasted tomatoes and remaining beef broth. Scrape up any bits from the bottom.
  4. Return the seared beef to the pot. Simmer for 2-3 hours until tender.
  5. For extra heat, stir in gochugaru as needed before serving.

Nutrition

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