Comments on: Korean Style Chili

By: James

James — Wed, 11 Oct 2023 13:16:30 +0000

One other thing: I added two onions instead of one, and after eating it, I even think it could have done with a third onion (or a second can of diced tomatoes) just to balance the meat to veg ratio a little.

By: James

James — Wed, 11 Oct 2023 13:12:28 +0000

Cooked this last night for dinner. It was pretty flavorful, with a good balance of sweet and salty. It had a real spicy kick to it too, which my wife and I enjoyed, though it was too spicy for our two little girls (that said, not sure if that was due to the specific brand of gochujang we used, which was Sempio).
Overall, a solid chili and one we’d definitely cook again.

By: Jake Rogers

Jake Rogers — Fri, 06 Oct 2023 23:04:26 +0000

Just made this chili for a cook-off and let me tell you, it was a smash hit. I did make a few tweaks.

Tossed in a can of drained and rinsed black beans at the end; they blend superbly with the beef and spices, adding a base layer of hearty texture. Added 1tsp of baking soda to the beef to help tenderize it. Also helps remove some of the acidic notes from the gochujang so the fermented/sweet/Umami notes can shine. (We add back acidity with the rice vinegar so you can choose your own adventure). Swap out that regular cup of Joe for some instant espresso. The depth it brings to your chili is a revelation. And for the pièce de résistance, sprinkle in some beef gelatin for a velvety sauce.

I swapped in an Instant Pot. Turn that beauty on to the sauté setting and get that bacon sizzling. Little tip: add some water to help render out that glorious bacon fat. Once your kitchen smells like bacon heaven, pull it out and tackle the meat in three separate batches for optimal browning. Then, it’s business as usual with the recipe. Dial in “Pressure Cook” for a quick 45 minutes and let the Instant Pot work its magic.

After a 15-minute natural release after the beep I finished with sliced green onions and a generous dollop of sour cream. The green onions offer a burst of freshness, while the sour cream provides a creamy counterpoint to the chili’s robust spiciness.
Served with my wife’s sweet potato cornbread and it was awesome. Highly recommended.

tldr:
Black beans offer a softer, creamier mouthfeel. Espresso sits as a background note to balance against the Gochujang spice. Gelatin gives the liquid component a more viscous, silky mouthfeel, making other flavors seem more integrated and the overall dish more cohesive. The green onions are a bright note. The crisp texture contrasts with the softer elements in the chili. Sour cream has a cooling tangy effect that acts as a palate cleanser between bites so you can reset and enjoy the next bite.

By: Melissa Hertz

Melissa Hertz — Mon, 29 Aug 2022 22:30:43 +0000

This was absolutely AMAZING!! I will definitely be adding this to my fall/winter recipe collection. So much flavor! Thanks for sharing!

By: kevin

kevin — Mon, 25 Apr 2022 11:48:21 +0000

In reply to Henry. Beans are nice in this! Serving it on rice has a nice contrasting/tempering effect! Enjoy!

By: Henry

Henry — Sat, 16 Apr 2022 22:47:23 +0000

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 .

By: Joy

Joy — Wed, 06 Apr 2022 00:08:26 +0000

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.

By: kevin

kevin — Mon, 28 Feb 2022 15:30:58 +0000

In reply to Rita Toomey. Yes you can! I have added crockpot/slow-cooker instructions below the recipe!

By: Rita Toomey

Rita Toomey — Thu, 24 Feb 2022 15:49:43 +0000

Can this be cooked in a crockpot?

By: kevin

kevin — Mon, 21 Feb 2022 17:40:58 +0000

In reply to Kathy McGrath. I do not really have a favourite brand, I tend to try different ones each time. LOL