Winter is the season for slowly braised meats and it’s hard to beat a bowl of falling apart tender beef in a warm and spicy chili sauce! Gochujang is a Korean style fermented chili paste that packs a ton of flavour and it makes for a great source of chili heat in a chili stew, instead of the more traditional chili powder or dried chilies. This is a pretty basic chili recipe with cubed beef, onion, garlic, tomatoes, paprika, cumin, coriander and oregano. The Korean style flavours come from the spicy gochujang along with salty soy sauce, sour rice vinegar and a balancing sweetness for brown sugar. This Korean style chili con carne is a tasty form of chili, with a slightly different flavour profile; pure comfort food in a bowl!
Korean Style Chili
A tender slow braised beef chili with spicy Korean gochujang!
ingredients
- 4 slices bacon, cut into 1 inch slices)
- 2 pounds stew beef (such as chuck roast), cut into 1/2 inch cubes
- 1 onion, diced
- 4 cloves garlic, chopped or minced
- 1 tablespoon smoked paprika
- 1 tablespoon cumin
- 1 teaspoon coriander
- 2 cups beef broth
- 1 cup coffee (optional)
- 1 (14 ounce) can diced tomatoes
- 6 tablespoons gochujang
- 1 tablespoon Worcestershire sauce
- 2 tablespoons brown sugar (optional)
- 2 tablespoons soy sauce
- 2 teaspoons oregano
- 1 tablespoon rice vinegar
- salt and pepper to taste
directions
- Cook the bacon in a large saucepan before setting aside, reserving 1 tablespoon the grease in the pan.
- Add the beef and cook in the bacon grease over medium-high heat until browned on all sides.
- Add the onion and cook until tender, about 5-7 minutes.
- Add the garlic, paprika, cumin, and coriander and cook until fragrant, about 1 minute.
- Add the beef broth, coffee, tomatoes, gochujang, worcestershire sauce, brown sugar, soy sauce, oregano, and bacon, mix, bring to a boil, reduce the heat and simmer, covered, until the beef is falling apart tender, about 2 hours.
- Add the vinegar and season with salt to taste.
Option: Another option is to use whole chicken breasts or thighs, placing them in the slow cooker with everything and pulling them out, shredding and returning to the soup when it is done cooking.
Option: Skim off any excess fat from the broth.
Option: Serve garnished with sliced green onions, sour cream, shredded cheese, and/or kimchi on the side!
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That looks AMAZING!! I HAVE ALL the ingredients so I think it will be on the menu this weekend!
I assume this is BREWED coffee, not the grounds?
Yes it is! Enjoy!
What brand of gochujang do you use?
Thanks!
I do not really have a favourite brand, I tend to try different ones each time. LOL
Can this be cooked in a crockpot?
Yes you can! I have added crockpot/slow-cooker instructions below the recipe!
Made this today via slow cooker, added some chili oil before serving for spice, & garnished with sharp cheddar & sour cream. This was amazing – thank you! Will definitely make again.
I’m making this now, opting to finish it in the slow cooker. I’m extremely tempted to add beans/other filler because I worry it’s going to be too salty or spicy by itself. I was a little heavy handed measuring out the sauces and my broth was salted. Maybe it will be ok with rice hmm .
Beans are nice in this! Serving it on rice has a nice contrasting/tempering effect! Enjoy!