Can I substitute the beef?

Yes, pork or chicken work well. Adjust cooking times as needed for tenderness.

Is gochujang necessary?

Gochujang is key to the unique flavor; it’s highly recommended not to substitute it.

How spicy is this chili?

It’s moderately spicy. Adjust gochugaru and jalapeños according to your taste.

Can I make it without alcohol?

Yes, use strong coffee or additional beef broth as an alcohol-free substitute.

Does it taste better the next day?

Absolutely, flavors deepen overnight, making it great for advance preparation.

Gochujang Chili Con Carne Recipe

Name: Gochujang Chili Con Carne Recipe
Prep time: 15 min
Cook time: PT-484730H31M36S
Total time: PT-484730H31M36S
Cuisine: Korean
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

Description

A hearty, flavorful chili combining traditional Tex-Mex ingredients with Korean gochujang, ideal for beginners and perfect for meal prep.

Ingredients

Scale

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

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Instructions

Heat oil in a Dutch oven over high heat. Season beef cubes with salt and pepper, then sear until browned on all sides. Transfer to a paper towel-lined plate.
Reduce heat to medium. Sauté diced onion and jalapeños for about 2 minutes until lightly charred. Add garlic, chipotle peppers, adobo sauce, cumin, coriander, smoked salt, and brown sugar. Stir frequently until fragrant.
Whisk gochujang and beef broth until smooth. Add this mixture to the pot along with the dark beer and fire-roasted tomatoes, scraping the browned bits from the bottom.
Return beef to the pot and stir to combine. Simmer gently, covered for thinner consistency or uncovered for thicker chili, for 2–3 hours until beef is tender.
Add gochugaru if desired. Serve hot, garnished with cilantro, cheddar, scallions, sesame seeds, or a fried egg, accompanied by rice or tortillas.

Notes

Gochujang is essential; avoid substituting for authentic taste.
Replace beer with coffee or extra broth for an alcohol-free version.
Pork or chicken can substitute beef; adjust cooking time accordingly.
Chili flavors deepen when refrigerated overnight.

Prep Time: 15 mins
Cook Time: 2 hrs 45 mins
Category: Dinner, Main Course
Method: Stovetop
Cuisine: Korean, Tex-Mex

Nutrition

Serving Size: 1 bowl (approx. 1 cup)
Calories: 520 kcal
Sugar: 8 g
Sodium: 950 mg
Fat: 28 g
Saturated Fat: 11 g
Unsaturated Fat: 15 g
Trans Fat: 1 g
Carbohydrates: 16 g
Fiber: 3 g
Protein: 48 g
Cholesterol: 140 mg