If you are craving a bold, hearty meal with an exciting fusion twist, look no further than this Korean Chile Con Carne Recipe. It masterfully blends the rich, comforting flavors of traditional chili with the vibrant, spicy notes of Korean cuisine. With tender chunks of beef simmered alongside fiery gochujang and smoky chipotle, this dish is a true celebration of heat and depth that will warm your soul and ignite your taste buds. Whether it’s a cozy dinner or a flavorful game-day treat, this recipe brings something uniquely delicious to your table.
Ingredients You’ll Need
Gathering your ingredients for this Korean Chile Con Carne Recipe is straightforward, yet each one plays a crucial role in building the layers of flavor, texture, and color that define the dish. From the hearty beef chuck to the fiery Korean chile flakes, every component enhances this chili’s unforgettable character.
- 2 tablespoons beef tallow, or neutral oil: This provides a rich fat base for searing the meat, ensuring beautiful browning and flavor.
- 3 pounds beef chuck roast, cut into 1″ cubes: The perfect cut to achieve tender, melt-in-your-mouth chunks after slow simmering.
- Kosher salt: Essential for seasoning and bringing out the natural flavors of each ingredient.
- Fresh ground black pepper: Adds a sharp, aromatic kick to balance the heat.
- 1 red onion, finely diced: Offers a sweet, slightly pungent base that softens and caramelizes for depth.
- 2 jalapeños, finely diced: Bring a fresh, green heat that complements the chili’s layers of spice.
- 3 garlic cloves, finely diced: Adds aromatic warmth and complexity.
- 2 chipotle peppers in adobo sauce, finely diced: Infuses smoky, slightly spicy notes critical to this fusion chili.
- 2 teaspoons adobo sauce from chipotle peppers: Enhances the chili’s smoky and tangy character.
- 1 tablespoon dark brown sugar: Balances heat with a hint of molasses sweetness.
- 1 tablespoon ground cumin: Provides earthy, woody undertones to the chili.
- 1 teaspoon ground coriander: Adds a light, citrusy brightness.
- 1 teaspoon smoked salt: Deepens the smoky flavors from the chipotle and paprika.
- 1 15 oz can fire-roasted tomatoes: Gives a rich, roasted tomato flavor and a beautiful red base.
- 1 cup Negro Modelo, or preferred dark beer: Adds body and subtle maltiness that deepen the stew’s complexity.
- 5 tablespoons gochujang: The Korean red chili paste that brings bold heat and a unique savory sweetness.
- 2 cups beef broth: Creates a luscious, flavorful liquid for simmering the beef until tender.
- 2 tablespoons gochugaru (Korean chile flakes): Provides additional layers of Korean spice and texture.
- 2 tablespoons fresh cilantro, chopped: Adds a fresh, bright finish as a garnish just before serving.
How to Make Korean Chile Con Carne Recipe
Step 1: Sear the Beef
Begin by heating your beef tallow or oil in a Dutch oven until hot, then brown the beef chuck cubes on all sides in batches. This step is key for developing a deep, savory crust that adds incredible flavor to the chili. Once seared, set the beef aside to keep warm.
Step 2: Build the Flavor Base
In the same pot, add diced red onion and jalapeños, cooking until they develop a beautiful char that intensifies their sweetness and heat. Then add minced garlic and the finely chopped chipotle peppers with their adobo sauce. This combination infuses the dish with smokiness and warmth.
Step 3: Add Liquids and Spices
Mix the gochujang with beef broth until smooth, then pour it into the pot along with the dark beer and fire-roasted tomatoes. Stir in brown sugar, cumin, coriander, and smoked salt. These ingredients meld together forming a rich, spicy, slightly sweet base that’s bursting with flavor.
Step 4: Simmer Until Tender
Return the browned beef to the pot, submerge in the sauce, and bring to a gentle simmer. Cover and cook for 2 to 3 hours, or until the beef is fork-tender and the flavors fully develop into a harmonious symphony of spicy, smoky goodness.
Step 5: Finish with Heat and Freshness
Once cooked, adjust the chili’s heat by stirring in gochugaru to taste. Finally, sprinkle fresh chopped cilantro over the top just before serving for a burst of herbaceous brightness that balances the rich sauce.
How to Serve Korean Chile Con Carne Recipe
Garnishes
Sophisticated yet simple garnishes elevate your Korean Chile Con Carne Recipe beautifully. Think extra fresh cilantro, a dollop of cooling sour cream or Greek yogurt, a sprinkle of shredded cheese, or thinly sliced green onions to add crunch and freshness that complement the big flavors of the chili.
Side Dishes
This chili pairs wonderfully with a variety of sides. Try serving it over steamed white rice to soak up the sauce or alongside warm crusty bread for dipping. For a veggie boost, roasted corn or a crisp, tangy slaw brings texture and balance to this hearty dish.
Creative Ways to Present
For a fun twist, use your Korean Chile Con Carne Recipe as the base for loaded nachos, top baked potatoes with it, or spoon it over crispy fried rice cakes for an exciting appetizer. Offering your chili in small bowls paired with an array of toppings can turn a simple dinner into a festive, interactive meal.
Make Ahead and Storage
Storing Leftovers
Leftover Korean Chile Con Carne Recipe stores beautifully in an airtight container in the refrigerator for up to 4 days. The flavors often deepen overnight, making it even more delicious the next day.
Freezing
You can freeze this chili for up to 3 months. Allow it to cool completely, then portion into freezer-safe containers or heavy-duty bags. Thaw overnight in the fridge before reheating.
Reheating
Reheat your Korean Chile Con Carne gently on the stovetop over low heat, stirring occasionally to ensure it warms evenly without drying out. Add a splash of beef broth or water if needed to loosen the sauce.
FAQs
Can I substitute the beef chuck roast for another meat?
Absolutely! While beef chuck is ideal for its tenderness and fat content, you can use stew beef, brisket, or even pork shoulder for a delicious variation. Just keep in mind that cooking times may vary to achieve that melt-in-your-mouth texture.
How spicy is this Korean Chile Con Carne Recipe?
This chili has a pleasant medium heat level, thanks to the combination of jalapeños, gochujang, chipotle, and gochugaru. If you prefer milder or hotter, easily adjust the amount of Korean chile flakes or remove the seeds from jalapeños before cooking.
What can I use if I don’t have Negro Modelo or dark beer?
No worries! You can substitute with any sturdy dark beer you like, or even a rich stout. If you prefer to skip alcohol, use an equal amount of beef broth combined with a teaspoon of Worcestershire sauce for depth.
Is gochujang widely available?
Gochujang has become fairly common and can be found in most well-stocked grocery stores, Asian markets, or online. It’s a fermented Korean chili paste that adds unique flavor and heat, so it’s worth seeking out for this recipe.
Can this chili be made in a slow cooker or Instant Pot?
Yes! After searing the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6 to 8 hours. For an Instant Pot, use the sauté function then pressure cook on high for about 45 minutes followed by a natural release.
Final Thoughts
Making this Korean Chile Con Carne Recipe is like inviting a party of flavors to your dinner table. Its rich, smoky heat and tender beef create a dish that is comforting yet exciting. Whether you’re feeding family or entertaining friends, this chili promises warmth and satisfaction in every bite. Give it a go and enjoy a new favorite that brilliantly blends culinary traditions.
Print
Korean Chile Con Carne Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-American Fusion
Description
This Korean Chile Con Carne is a flavorful fusion dish combining the rich, tender essence of slow-simmered beef chuck with bold Korean spices and smoky chipotle peppers. Enhanced with gochujang and gochugaru, this hearty stew offers a perfect balance of heat, depth, and a touch of sweetness, making it an exciting twist on a classic comfort food.
Ingredients
Main Ingredients
- 2 tablespoons beef tallow, or neutral oil
- 3 pounds beef chuck roast, cut into 1″ cubes
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- 1 red onion, finely diced
- 2 jalapeños, finely diced
- 3 garlic cloves, finely diced
- 2 chipotle peppers in adobo sauce, 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 Negro Modelo, or preferred dark beer
- 5 tablespoons gochujang
- 2 cups beef broth
- 2 tablespoons gochugaru (Korean chile flakes)
- 2 tablespoons fresh cilantro, chopped
Instructions
- Sear the Beef: Heat beef tallow or neutral oil in a Dutch oven over medium-high heat. Season the cubed beef chuck roast generously with kosher salt and freshly ground black pepper. Brown the beef cubes on all sides until a rich crust forms. Remove the beef and set aside.
- Sauté Aromatics: In the same pot, add the diced red onion and jalapeños. Cook them until they develop charred spots to deepen their flavor. Then stir in the finely diced garlic and chipotle peppers along with their adobo sauce, cooking until fragrant.
- Add Seasonings and Liquids: Mix the gochujang with the beef broth until smooth, then pour this mixture into the pot. Add the dark beer, fire-roasted tomatoes, dark brown sugar, ground cumin, ground coriander, and smoked salt. Stir well to combine all ingredients thoroughly.
- Simmer the Stew: Return the seared beef to the pot, submerging the meat in the liquid mixture. Bring the stew to a simmer, then reduce the heat to low. Cover and cook gently for 2 to 3 hours, or until the beef is tender and the flavors have melded together beautifully.
- Adjust Heat and Garnish: Taste the stew and adjust the spiciness by adding more gochugaru (Korean chile flakes) as desired. Stir well. Before serving, sprinkle fresh chopped cilantro on top for a bright, fresh finish.
Notes
- Using beef tallow or a neutral oil ensures a rich sear and flavor development.
- Slow simmering the beef is key to tenderizing tougher cuts like chuck roast.
- If you prefer less heat, reduce the amount of jalapeño and Korean chile flakes.
- Negro Modelo can be substituted with any preferred dark beer for depth of flavor.
- Gochujang and gochugaru can be found in Korean or international grocery stores; they vary in heat and sweetness, so adjust according to taste.
