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Gochujang Chili Con Carne is ready for all of the toppings, and your spoon.

Gochujang Chili Con Carne

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5 from 5 reviews

This is my not-so-secret recipe for smokey, savory gochujang chili con carne that’s going to blow your minds and save you so much effort.

  • Total Time: 2 hours 20 minutes
  • Yield: 6 1x


  • 4 tbsp vegetable or grapeseed oil
  • 1.50 lbs beef chuck roast, cut into 1/2” cubes
  • kosher salt
  • fresh ground black pepper
  • 1 red onion, finely diced
  • 1 jalapeño, finely diced
  • 3 garlic cloves, finely diced
  • 1 chipotle pepper in adobo sauce, finely diced
  • 2 tsp adobo sauce from chipotle peppers
  • 1 tbsp dark brown sugar
  • 1 tbsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked salt
  • 1 15 oz can fire-roasted tomatoes
  • 1 cup Negro Modelo, or preferred dark beer
  • 5 tbsp gochujang
  • 2 cups beef broth
  • ½ cup cilantro, finely chopped


  1. Use a Dutch oven, or a deep pot. Heat 2 Tbsp of oil 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.
  2. Add in the last 2 Tbsp of oil into the pot and 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.
  3. 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.
  4. 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!


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: Comfort food
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