Gochujang Chili Con Carne
Ingredients:
2 tablespoons beef tallow or neutral oil
3 pounds beef chuck roast, cut into 1-inch cubes
Kosher salt and freshly ground black pepper, to taste
1 red onion, finely diced
2 jalapeños, finely diced
3 garlic cloves, finely minced
2 chipotle peppers in adobo, finely chopped
2 teaspoons adobo sauce (from chipotle can)
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 fermented chili paste)
2 cups beef broth
2 tablespoons gochugaru (Korean red chili flakes), optional for extra heat
Instructions:
Sear the beef: Heat oil in a Dutch oven over high heat. Season beef cubes with salt and pepper, then sear in batches until browned on all sides. Transfer to a plate lined with paper towels.
Sauté aromatics: Reduce heat to medium. Add diced red onion and jalapeños to the pot. Stir and cook for about 2 minutes until lightly charred. Add garlic, chipotle peppers, adobo sauce, cumin, coriander, smoked salt, and brown sugar. Stir frequently to coat the mixture with spices.
Build the base: In a bowl, whisk gochujang with beef broth until smooth. Pour this into the pot, then add the dark beer and fire-roasted tomatoes with their juice. Use a wooden spoon to scrape up the browned bits from the bottom of the pot.
Simmer: Return the beef to the pot. Stir and bring to a low simmer. Cover with a lid for a thinner chili, or leave uncovered for a thicker consistency. Cook for 2–3 hours, stirring occasionally, until the beef is tender.
Finish and serve: Stir in gochugaru if you want more heat. Optional garnish ideas include chopped cilantro, shredded cheddar, scallions, sesame seeds, or even a fried egg. Serve over rice or with tortillas.
Notes:
Gochujang is essential—don’t skip or substitute it.
For a non-alcoholic version, use light roast coffee in place of beer.
Pork or chicken can be substituted, but adjust cooking time accordingly.
Make it a day ahead—the flavor deepens overnight.
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