Description

Blow your taste buds away with this Korean Chile Con Carne, a delightful fusion of spicy flavors and hearty ingredients. Infused with the rich umami of gochujang and chipotle peppers, this dish is a unique twist on the traditional Tex-Mex chili. Perfect for cozy dinners or meal prepping, each spoonful offers warmth and depth that will impress family and friends alike. Easy to prepare, this recipe features tender beef simmered with savory tomatoes and aromatic spices for a comforting experience you won’t forget.

Ingredients

Scale

3 pounds beef chuck roast, cut into 1" cubes
2 tablespoons beef tallow or neutral oil
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
3 cups beef broth
5 tablespoons gochujang
2 tablespoons gochugaru (Korean chile flakes)

Instructions

Sear 3 pounds of cubed beef chuck in a Dutch oven until browned.
Sauté finely diced onions and jalapeños until charred; add minced garlic, chipotle peppers, and spices.
Combine gochujang with beef broth, then add to the pot with fire-roasted tomatoes.
Return the beef to the pot and simmer for 2–3 hours until tender.
Adjust spice levels with gochugaru if desired before serving.

Prep Time: 20 minutes
Cook Time: 150 minutes
Category: Main
Method: Simmering
Cuisine: Korean-Tex-Mex

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 5g
Sodium: 680mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 24g
Cholesterol: 70mg

Keywords: For a lighter option, substitute beef with chicken or turkey. Add extra vegetables like bell peppers or zucchini for added nutrition. Serve over rice or in bowls for a complete meal experience.