Description
Get ready to tantalize your taste buds with this Spicy Korean Chile Con Carne, a delightful fusion of traditional chili and Korean flavors. This hearty dish features tender beef simmered in a robust sauce made with gochujang and chipotle peppers, layered with savory tomatoes and spices. Perfect for cozy nights in or gatherings with friends, this recipe is designed to impress and satisfy. Serve it over rice or with your favorite toppings for an unforgettable meal that warms the soul and ignites the palate.
Ingredients
Scale
- 2 tablespoons beef tallow or neutral oil
- 3 pounds beef chuck roast, cubed
- 1 red onion, diced
- 2 jalapeños, diced
- 3 garlic cloves, minced
- 2 chipotle peppers in adobo sauce, diced
- 1 tablespoon ground cumin
- 1 cup Negro Modelo or dark beer
- 5 tablespoons gochujang
- 2 cups beef broth
Instructions
- Heat fat in a Dutch oven over high heat. Season beef with salt and pepper; sear until browned on all sides. Remove meat and set aside.
- In the same pot, reduce heat to medium and add onions and jalapeños. Sauté until charred, about 2 minutes. Stir in garlic, chipotle peppers, cumin, brown sugar, and smoked salt.
- Whisk together gochujang and beef broth; add to the pot along with beer and fire-roasted tomatoes. Return seared meat to the pot.
- Bring to a simmer; cover partially. Cook for 2–3 hours until meat is tender.
- For extra heat, stir in gochugaru towards the end of cooking.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main
- Method: Simmering
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 350
- Sugar: 5g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg