Savory Korean Beef Chili

If you're chasing bold flavors and crave something spicy, this blazing Korean Chile Con Carne is totally up your alley. Tender beef, a bunch of chili peppers, a smack of gochujang, and big flavor from both Korean and Texan kitchens cook together until everything is melt-in-your-mouth. This is the perfect dish for cold nights or for watching a game. It always wins over fans of heat—my friends beg for more.

The first time I did this one my house smelled like a BBQ joint met a Seoul food cart. Even my no-spice pals went back for another round.

Vibrant Ingredients

• Gochugaru: These punchy Korean chili flakes bring heat and a fresh pepper flavor—grab bright red ones for the best pop
• Beef broth: Get that slow-simmered taste with a quality broth or go homemade
• Gochujang: Sweet and funky spice comes from a solid, dark Korean brand
• Dark beer: Pick something malty like a stout or Negro Modelo to deepen flavor
• Fire roasted tomatoes: Canned tomatoes with char deliver savory notes and smokiness
• Smoked salt: Adds a tasty smokiness—flakes are awesome if you see them in store
• Cumin and coriander: These basics are chili classics—grind your own if you can, they’re so much better
• Dark brown sugar: Counteracts the spice with a hit of molasses and sweetness
• Adobo sauce: Thick, spicy-sweet sauce that packs real depth
• Chipotle in adobo: These bring a smoky punch and earthiness—buy them canned in rich sauce
• Garlic cloves: You want them fresh for flavor that stands out
• Jalapenos: These add fresh green heat—pick ones that look shiny
• Red onion: Their sweet bite balances the chiles
• Kosher salt and pepper: Use these as you go for the best layered flavor
• Beef tallow or neutral oil: Tallow for real-deal taste, but any oil for high heat works
• Chuck roast: Look for cuts with fat marbling—it keeps things juicy and rich

Easy Instructions

Finish with Spice:

Go for extra fire with a toss of gochugaru near the end. Adjust salt or heat if you want. Stir through fresh cilantro if you’re feeling it and dig in hot with toppings you love.

Simmer Away:

Drop the heat so it bubbles slow. Let it hang out for a couple hours—covered for more sauce, open for a thick pot. Beef should fall apart when it’s ready.

Deglaze & Create:

In another bowl, combine gochujang and broth until smooth as possible. Pour this in, then add beer and roasted tomatoes. Scrape all those browned bits off the bottom and chuck in the beef with the juices you set aside.

Brown the Meat:

Dry off the beef and season it up well. Get oil hot and toss it in batches so they can sear instead of crowding. Give them enough time—they should brown deeply. Lay out on paper towels to catch extra grease. Don’t rush—this makes all the difference.

Charting Aromatics:

Pop the heat down to medium, then toss in the onions and jalapenos. Mix often so you get caramelized edges. Go in with garlic, chipotle pieces, and the adobo sauce. Sprinkle in your brown sugar, smoked salt, cumin, coriander. Stir and let it get crazy fragrant and soft.

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Whenever I break out a new gochujang jar, that rich smell takes me straight back to my grandma’s place. Spicy food basically ran in our family. Dinner always meant family stories over a pot simmering on the stove, just like this one.

Best Ways to Store

Let it cool down before packing in containers. Seal tight and keep in the fridge up to four days. Need it longer? Freeze in chunks so you can heat just what you want next time. Heat it back up gently—low and slow keeps beef tender and flavors bold.

Swaps and Options

You really can’t take out the gochujang, but you can go with short rib or brisket instead of chuck roast. Not into heat? Swap in milder canned green chiles for jalapenos. If you’re veggie, mushrooms and lentils fill in great, plus a dash of smoky paprika instead of meat.

Serving Up Ideas

Try scooping this over hot rice, scatter scallions or shredded cheddar, and don’t skip a fried egg—so good. A big spoon of sour cream or crunchy sesame seeds works too. For a Korean twist, top with kimchi. Go wild with your own mixes.

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Global Backstory

This Korean Chile Con Carne is a fun blend of Texan chili style with Korean ingredients like gochugaru and gochujang. Every bite has a little surprise—Texas soul mixed with big, bold Korean taste. It’s proof that comforting beef stew can be totally international.

Frequently Asked Questions

→ What makes this chili different?

You get deep, layered heat thanks to gochujang, gochugaru, and chipotle. These spices turn classic chili into something with a Korean kick.

→ Is there a swap for gochujang?

Nope, gochujang really gives this dish its big flavor and texture. You'll miss out if you skip it or trade it.

→ Best toppings to add?

Try cheddar cheese, scallions, sesame seeds, chopped onion, cilantro, or even lay a fried egg on top.

→ Which beef cut is best here?

Chuck roast works great because it turns super tender if you dice it and let it simmer.

→ How do I make it less spicy?

Cut back on gochugaru or jalapeño if you can't handle as much heat, or skip the extra pepper flakes.

→ How should I serve it up?

This chili’s really good over fluffy rice, with crusty bread, or just on its own—add whatever toppings you like.