Name: Korean Chile Con Carne
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Korean
Ingredients: 2 tablespoons beef tallow or 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 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 dark beef broth; 5 tablespoons gochujang; 2 cups beef broth; 2 tablespoons gochugaru (Korean chile flakes)

Blow your tastebuds away with this spicy Korean Chile Con Carne, fortified with FOUR layers of heat, savory tomatoes, and tender beef. This simple recipe has complex flavors, making it perfect for family dinners, game day gatherings, or a cozy night in. The unique combination of Korean spices and traditional chili ingredients creates a flavor explosion that will impress everyone at the table.

Why You’ll Love This Recipe

Packed with Flavor: The blend of gochujang, chipotle peppers, and spices creates a rich and spicy profile.
Versatile Dish: Perfect for any occasion, from casual weeknight meals to festive gatherings.
Easy to Make: With straightforward steps, even beginner cooks can achieve delicious results.
Comforting and Hearty: This chili is perfect for warming up on chilly nights or serving as a filling meal.
Customizable Heat Level: Adjust the spiciness by adding more or less gochugaru or jalapeños according to your preference.

Tools and Preparation

To prepare your Korean Chile Con Carne, you’ll need a few essential tools to make the cooking process easier and more efficient.

Essential Tools and Equipment

Dutch oven or deep pot
Wooden spoon
Knife
Cutting board
Measuring spoons

Importance of Each Tool

Dutch oven or deep pot: Ideal for slow cooking; it retains heat well and allows flavors to meld beautifully.
Wooden spoon: Perfect for stirring without damaging your pot’s surface; it helps scrape up flavorful bits from the bottom.
Knife: A sharp knife makes chopping vegetables quick and easy.
Cutting board: Provides a stable surface for safe and efficient food prep.

Ingredients

Here are the ingredients you will need to make Korean Chile Con Carne:

2 tablespoons beef tallow, or 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 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 dark beef broth
5 tablespoons gochujang
2 cups beef broth
2 tablespoons gochugaru (Korean chile flakes)

How to Make Korean Chile Con Carne

Step 1: Sear the Beef

Use a Dutch oven or a deep pot. Heat the fat over high heat. Lightly season the meat with salt & pepper. Sear the meat all over; you will probably need to do this in batches. Transfer the meat to a plate lined with a paper towel once browned.

Step 2: Cook the Vegetables

Reduce heat to medium. When the oil is hot, add in the diced jalapeños and red onion. Stir frequently to char on all sides for about 2 minutes. Add in the minced garlic, chopped chipotle, adobo sauce, cumin, coriander, smoked salt, and brown sugar. Continue stirring frequently to incorporate the spices.

Step 3: Combine Ingredients

Whisk together the gochujang and beef broth until fully incorporated. Add this mixture into the pot along with the beef broth and fire-roasted tomatoes with juices. Use a wooden spoon to scrape up any bits stuck on the bottom of the pot. Add the seared meat back into the pot and bring everything to a simmer for about 2–3 hours until the meat is tender. Cover while cooking if you prefer thinner chili; leave uncovered for thicker consistency.

Step 4: Add Extra Heat (Optional)

If you like it spicier, stir in gochugaru (chile flakes) while it’s cooking.

Step 5: Serve

Stir in chopped cilantro at the end. Serve with white rice and toppings such as cheddar cheese and diced white or green onions. Enjoy!

How to Serve Korean Chile Con Carne

Korean Chile Con Carne is not just a dish; it’s an experience that can be enhanced with the right accompaniments. Here are some delicious suggestions to elevate your meal.

With Rice

White Rice: A classic pairing, white rice absorbs the flavors of the chili beautifully, making every bite satisfying.
Brown Rice: For a healthier option, brown rice offers nuttiness and extra fiber, complementing the hearty chili well.

Toppings

Cheddar Cheese: Shredded cheese adds creaminess and balances the heat of the chili.
Chopped Green Onions: Fresh green onions provide crunch and a hint of freshness that brightens each bite.
Sour Cream: A dollop of sour cream can cool down the spice and add a rich texture.

With Bread

Crusty Bread: Serve with toasted crusty bread for dipping. It’s perfect for soaking up the savory sauce.
Cornbread: Sweet cornbread pairs well with the spiciness of the chili, creating a delightful flavor contrast.

How to Perfect Korean Chile Con Carne

To achieve a restaurant-quality Korean Chile Con Carne at home, follow these tips for maximized flavor and texture.

Bold Flavors: Don’t be afraid to adjust spices. Add more gochujang or gochugaru for an extra kick if desired.
Quality Meat: Use high-quality beef chuck roast for tender pieces that melt in your mouth after slow cooking.
Sear Properly: Ensure you sear the meat until browned. This builds depth of flavor through caramelization.
Simmer Slowly: The longer you simmer, the better the flavors meld together. Aim for at least 2-3 hours on low heat.
Fresh Ingredients: Incorporate fresh garlic and onions for vibrant flavors that dried ingredients can’t match.
Adjust Consistency: Depending on your preference, cook with or without a lid during simmering to control thickness.

Best Side Dishes for Korean Chile Con Carne

Pair your Korean Chile Con Carne with these complementary side dishes to create a complete meal that impresses.

Steamed Broccoli: Lightly steamed broccoli adds color and nutrients while balancing the richness of the chili.
Coleslaw: A crunchy coleslaw provides a refreshing contrast, enhancing textures in each bite.
Corn on the Cob: Sweet corn on the cob is an excellent side; it can be grilled or boiled to enhance sweetness against spicy notes.
Pickled Vegetables: Serve pickled cucumbers or radishes for tangy bites that cut through the richness of the dish.
Avocado Slices: Creamy avocado slices offer luxuriousness and are perfect for cooling down any spicy elements in your chili.
Tortilla Chips: Crunchy tortilla chips can double as scoops for chili or as a side snack with salsa.

Common Mistakes to Avoid

Many people make simple mistakes when preparing their Korean Chile Con Carne. Here are some common pitfalls to watch out for:

Neglecting to season the meat – Skipping this step can lead to bland flavors. Always season your meat with salt and pepper before searing.
Overcrowding the pan – If you add too much meat at once, it will steam instead of brown. Cook in batches for a better sear.
Ignoring simmer time – Rushing the cooking process can result in tough meat. Allow sufficient time for the flavors to meld and the meat to become tender.
Not scraping the pot – Failing to deglaze the pot can cause missed flavor opportunities. Use a wooden spoon to scrape up brown bits after adding liquids.
Skipping optional ingredients – Optional ingredients like gochugaru can enhance heat and flavor. Don’t omit them if you enjoy a kick!
Forgetting toppings – Serving without toppings can make your dish less appealing. Consider garnishing with cilantro, cheese, or green onions.

Storage & Reheating Instructions

Refrigerator Storage

Store in an airtight container.
Keep in the refrigerator for up to 4 days.

Freezing Korean Chile Con Carne

Freeze in freezer-safe containers or bags.
It can last for up to 3 months in the freezer.

Reheating Korean Chile Con Carne

Oven – Preheat to 350°F (175°C). Place in an oven-safe dish covered with foil until heated through.
Microwave – Heat on medium power, stirring occasionally, until hot throughout.
Stovetop – Warm over medium heat, stirring occasionally until hot.

Frequently Asked Questions

Here are some common questions about making Korean Chile Con Carne:

What is Korean Chile Con Carne?

Korean Chile Con Carne combines traditional chili flavors with Korean spices like gochujang, creating a unique and spicy dish that is both comforting and flavorful.

Can I use other meats for Korean Chile Con Carne?

Yes! You can substitute beef with chicken, turkey, or lamb based on your preference.

How do I adjust the spice level in Korean Chile Con Carne?

To adjust spiciness, modify the amount of jalapeños and gochugaru used. Start with less if you’re sensitive to heat and add more as desired.

Can I make this recipe vegetarian?

Absolutely! Substitute beef with mushrooms or beans and use vegetable broth instead of beef broth for a delicious vegetarian version.

Final Thoughts

Korean Chile Con Carne is a delightful fusion dish that brings together rich flavors and a satisfying spice level. It’s perfect for gatherings or cozy dinners at home. Feel free to customize it with different toppings or adjust spices according to your preferences!