Gochujang Beef Chili
Ingredients:
4 Tablespoons vegetable oil
1 1/2 pounds beef chuck roast, cut into 1/2” cubes
Kosher salt and fresh ground black pepper
1 red onion, finely diced
2 jalepeños, finely diced
3 garlic cloves, minced
2 Tablespoons chipotle pepper sauce
1 Tablespoon dark brown sugar or honey
1 Tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 15 oz can diced fire-roasted tomatoes
1 cup dark beer
5 Tablespoons gochujang
2 cups beef broth
1/2 cup cilantro, finely chopped
1 1/2 pounds beef chuck roast, cut into 1/2” cubes
Kosher salt and fresh ground black pepper
1 red onion, finely diced
2 jalepeños, finely diced
3 garlic cloves, minced
2 Tablespoons chipotle pepper sauce
1 Tablespoon dark brown sugar or honey
1 Tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 15 oz can diced fire-roasted tomatoes
1 cup dark beer
5 Tablespoons gochujang
2 cups beef broth
1/2 cup cilantro, finely chopped
Directions:
Use a Dutch oven, or a deep pot. Heat 2 Tablespoons of oil over high heat.
Lightly season the meat with salt and pepper.
Sear the meat all over, in batches. Don't overcrowd the pan. Transfer the meat to a plate lined with a paper towel once browned.
Add the last 2 Tablespoons of oil to 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 (about) 2 minutes).
Add the minced garlic, chipotle sauce, cumin, coriander, smoked paprika, and brown sugar. 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 back to the pot and bring it all to a simmer for about 2-3 hours until the meat is tender.
Lightly season the meat with salt and pepper.
Sear the meat all over, in batches. Don't overcrowd the pan. Transfer the meat to a plate lined with a paper towel once browned.
Add the last 2 Tablespoons of oil to 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 (about) 2 minutes).
Add the minced garlic, chipotle sauce, cumin, coriander, smoked paprika, and brown sugar. 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 back to the pot and bring it all to a simmer for about 2-3 hours until the meat is tender.
Notes:
Put the cover on the pan while cooking if you like the chili to have a thinner consistency. Simmer without the lid if you like it thicker.
Stir in the chopped cilantro at the end. Serve with the toppings of your choice like cheddar cheese, sour cream, &/or diced white or green onions.
Make some red beans & rice to serve it on. Warm up a bunch of tortillas. Maybe even some mashed taters. Use your imagination.
Stir in the chopped cilantro at the end. Serve with the toppings of your choice like cheddar cheese, sour cream, &/or diced white or green onions.
Make some red beans & rice to serve it on. Warm up a bunch of tortillas. Maybe even some mashed taters. Use your imagination.