Recipe courtesy of Edward Lee
Recipe courtesy of Edward Lee
Watch how to make this recipe.
Korean-Style Texas Chili
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- Level: Easy
- Total: 3 hr
- Active: 30 min
- Yield: 8 servings
There's nothing like a rich, meaty (and beanless) bowl of Texas chili—except, of course, for Edward Lee's recipe, which mixes in spicy Korean gochujang and dark beer.
- Level: Easy
- Total: 3 hr
- Active: 30 min
- Yield: 8 servings
Ingredients
Chili
Garnish
Directions
- In a large heavy-bottomed pot, heat 1½ tablespoons vegetable oil over medium heat; add half the meat and brown on all sides, 3 minutes per side. Repeat with the remaining oil and meat.
- Return the meat to the pot, and add garlic, onion, and jalapeño; stir to combine. Add remaining chili ingredients, making sure the beef stock covers everything. Bring to a simmer, then reduce heat to low and let simmer uncovered, 1½–2½ hours, stirring occasionally.
- Chili is done when you can easily break apart the meat with a wooden spoon. Do this with half of the meat, leaving some in cubes.
- Assembly: Ladle chili into individual serving bowls and top with cheddar, scallions, sour cream, and cilantro. Serve immediately.
Cook’s Note
Chili keeps in fridge for 2 weeks, or you can store in freezer in freezer bags.
