Recipe courtesy of Edward Lee

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.





  1. 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.
  2. 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.
  3. 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.
  4. 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.