Description
Indulge in the bold flavors of Korean Chile Con Carne, a delightful fusion of traditional Texan chili and spicy Korean ingredients. This hearty dish features tender beef simmered with savory tomatoes, aromatic onions, and layers of heat from jalapeΓ±os and gochujang. Perfect for gatherings or cozy nights in, this recipe is not only comforting but also customizable to suit your spice preference. Serve it over rice or make tacos for an exciting meal that will have everyone coming back for seconds.
Ingredients
Scale
- 2 tablespoons neutral oil
- 3 pounds beef chuck roast, cut into 1β cubes
- 1 red onion, finely diced
- 2 jalapeΓ±os, finely diced
- 3 garlic cloves, minced
- 2 chipotle peppers in adobo sauce, diced
- 1 tablespoon dark brown sugar
- 1 tablespoon ground cumin
- 1 can (15 oz) fire-roasted tomatoes
- 2 cups beef broth
- 5 tablespoons gochujang
- Optional: gochugaru (Korean chile flakes) for added heat
Instructions
- Heat oil in a Dutch oven over high heat. Season beef with salt and pepper; sear until browned on all sides, then set aside.
- In the same pot, sautΓ© jalapeΓ±os and red onion until charred. Add garlic, chipotle peppers, adobo sauce, brown sugar, cumin, and stir well.
- Whisk together gochujang and dark beef broth; pour into the pot along with fire-roasted tomatoes and beef broth.
- Return seared beef to the pot; bring to a simmer. Cook covered for 2-3 hours until the meat is tender.
- For extra heat, stir in gochugaru during cooking.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Adjust spices to your preference; start with less gochugaru if you prefer milder flavors. Leftovers improve in flavor; let them cool before storing in an airtight container.