Can I substitute the beer?

Yes, if you don't drink alcohol I would recommend just using a light roast coffee, which would give you a rich, earthy flavor.

Can I use this recipe with pork or chicken?

You sure can! Same seasonings and process, but the cooking time will vary for the meat to fall apart. Just pay attention along the way during the last phase of braising.

Can I substitute the gochujang?

Nope. It's a must for this recipe. There is not a close substitute that will mimic the flavors.

Korean Chile Con Carne - Chiles and Smoke

Ingredients

Scale

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 pepper 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 Negro Modelo, or preferred dark beer
5 tablespoons gochujang
2 cups beef broth
2 tablespoons gochugaru (Korean chile flakes)

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Instructions

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.
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 2 minutes. Add in the minced garlic, chopped chipotle and adobo sauce, cumin, coriander, smoked salt, and brown sugar. Continue to stir frequently to incorporate the spices.
Whisk together the gochujang and beef broth to fully incorporate. Add this into the pot along with the beer, and fire-roasted tomatoes with juices, using a wooden spoon to scrape up the bits on the bottom of the pot. Add the meat to the pot and bring it all to a simmer for about 2-3 hours until the meat is tender. Put the lid on while cooking if you like the chili to have a thinner consistency, and simmer without the lid if you like it a little thicker.
(Optional) Add in the gochugaru (chile flakes) for extra heat while it’s cooking.
Stir in the chopped cilantro at the end. I recommend servicing with white rice and toppings such as cheddar cheese and diced white or green onions. Enjoy!

Notes

Gochujang cannot be replaced in this recipe, it’s a complex ingredient and your results will not be the same. Make sure you have fun toppings such as cheddar, sesame seeds, scallions, white onions, or even an egg. There are so many possibilities.

Author: Brad Prose
Prep Time: 20
Cook Time: 120
Category: Beef
Method: Stovetop
Cuisine: Chili, Dinner, Soup

Nutrition

Serving Size: 1 1/2 cups
Calories: 280
Sugar: 4.6 g
Sodium: 890.2 mg
Fat: 10.8 g
Carbohydrates: 14 g
Protein: 29.1 g
Cholesterol: 83 mg