Hey, it's the weekend, and we are once again sharing recipes with the BananaTUDES! group!
Similar to another one of the recipes I shared, Anthony and I went for a mini-camping trip in the middle of this past week. We were just gone one night, but I didn't want to have to do much cooking while we were there. So I made this chili the night before, and it was amazing re-heated the next day in the great outdoors.
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The backstory for choosing this recipe - I have a small jar of gochujang left from another recipe and I was thinking that might be a good ingredient to include in a chili, so I looked up appropriate recipes and found one. I did make a few changes which I'll mention below. It was not only delicious when we ate it, but it was great the next day as leftovers. I will definitely make this again.
Korean Chili Con Carne
Ingredients
2 tablespoons beef tallow (I used one)
3 pounds beef chuck roast cut in 1" cubes (I used 1 pound ground beef)
kosher salt (I used pink himalayan)
fresh ground black pepper
1 red onion finely diced
3 garlic cloves, finely diced
2 chipotle pepper in adobo sauce finely diced (I used one)
2 teaspoons adobo sauce from chipotle peppers (I forgot to do this step)
1 tablespoon dark brown sugar
1 tablespoon ground cumin (didn't measure)
1 teaspoon ground coriander (didn't measure)
1 teaspoon smoked salt (didn't use)
1 15 oz can fire-roasted tomatoes
1 cup Negro Modelo or other dark beer (I forgot this said one cup and used the entire bottle)
5 tablespoons gochujang (I used 2 and a half)
2 cups beef broth (I used one)
2 tablespoons gochugaru - Korean chile flakes (I didn't use)
* Also please note this recipe did not include beans, so I threw in a can of light kidney beans.
Directions
Use a Dutch oven or deep pot. Heat fat over high heat and lightly season meat with salt and pepper. Sear meat all over. You will probably have to do this in batches. Transfer meat to a plate lined with paper towel once browned. I used ground beef so seasoned with S&P and then just cooked until brown and put in a bowl.
Reduce heat to medium. When oil is hot, add diced jalapenos and red onion and stir frequently to char on all sides for 2 minutes. Add minced garlic, chipotle and adobo sauce, cumin, coriander, smoked salt and brown sugar. Stir frequently to incorporate spices.
Whisk together gochujang and beef broth and add to pot with beer, tomatoes and use a wooden spoon to scrape up bits on bottom of pot. Add meat to pot and bring to simmer for 2-3 hours until meat is tender (if using ground beef, just cook as long as you want - I did for an hour). Put lid on while cooking if you like chili thinner consistency, and don't use lid if you like it thicker.
Add gochugaru for extra heat while cooking (optional)
Stir in chopped cilantro at end (I didn't use).
I served with sour cream, cheddar cheese and my mom's recipe for sour cream cornbread (recipe to follow on a different week). It got thumbs up by the hungry campers!! Except for Hercules who had to eat his dog food.
And having this ready ahead of time meant we had more time to enjoy the views shown here.
Until next time!
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