Korean-Style Texas Chili
- Level: Easy
- Yield: 8 servings
- Total: 3 hr
- Active: 30 min
Ingredients
Chili
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
Garnish
Grated cheddar
Thinly sliced scallions
Sour cream
Cilantro leaves, roughly torn
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.