Korean-Style Texas Chili

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.
Save Recipe
  • Level: Easy
  • Total: 3 hr
  • Active: 30 min
  • Yield: 8 servings
Share This Recipe



3 tablespoons vegetable oil, divided

4 pounds beef chuck roast, cut into ½-inch cubes

6 cloves garlic, roughly chopped

1 medium onion, roughly chopped

2 jalapeño peppers, roughly chopped, remove seeds and ribs for milder chili

28 ounces can diced tomatoes

6 tablespoons gochujang

2 tablespoons brown sugar

1 1/2 teaspoons salt

1/4 cup chipotle peppers in adobo sauce, roughly chopped

1 tablespoon ground cumin

1 teaspoon ground coriander

1 bottle dark beer

4 cups beef stock, plus more if necessary


Grated cheddar

Thinly sliced scallions

Sour cream

Cilantro leaves, roughly torn


  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.

Korean-Style Texas Chili
9m Easy 100%
Gochujang Chili Nachos
9m Easy 87%