why make this recipe

Gochujang Chili Con Carne brings a delightful twist to the classic chili recipe by infusing it with the rich umami flavors of gochujang, a Korean chili paste. This dish not only satisfies your craving for a hearty meal but also adds a spicy kick that elevates the entire dining experience. The combination of ground beef, beans, and aromatic spices creates a deliciously comforting dish that is perfect for gatherings or a cozy night in.

how to make Gochujang Chili Con Carne

Crafting this flavorful Gochujang Chili Con Carne is a straightforward process that will have your taste buds singing. By using everyday ingredients and a few steps, you can transform a simple combination of beans and beef into a robust chili bursting with unique flavors.

Ingredients :

1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 cup diced tomatoes
2 tablespoons gochujang (Korean chili paste)
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste
1 cup beef broth
Chopped green onions for garnish

Directions :

In a large pot, cook the ground beef over medium heat until browned. Drain excess fat.
Add chopped onion and minced garlic; sauté until softened.
Stir in gochujang, cumin, and smoked paprika, mixing well.
Add diced tomatoes, kidney beans, black beans, and beef broth.
Bring to a simmer, then reduce heat and let cook low and slow for about 30-40 minutes, stirring occasionally.
Season with salt and pepper to taste.
Serve hot, garnished with chopped green onions.

how to serve Gochujang Chili Con Carne

Gochujang Chili Con Carne can be served in a variety of ways. A classic approach is to ladle the chili into bowls and garnish with chopped green onions for a fresh bite. Consider offering side dishes such as cornbread, tortilla chips, or a simple green salad. Additionally, a dollop of sour cream or a sprinkle of shredded cheese can enhance the richness and balance the heat of the chili.

how to store

If you have leftovers, store the Gochujang Chili Con Carne in an airtight container in the refrigerator. It can be kept for up to 3-4 days. For longer storage, consider freezing the chili in freezer-safe containers for up to 3 months. When reheating, add a splash of beef broth if it appears too thick.

tips to make

For a vegetarian version, replace the ground beef with a mix of lentils and chopped vegetables or meat substitutes.
Adjust the amount of gochujang to tailor the heat level to your preference. Start with less for milder flavors and add more until it reaches your desired spice level.
If you love a smoky flavor, adding a dash of liquid smoke can help elevate the taste even further.

variation

You can experiment with this recipe by incorporating different types of beans, such as pinto beans or chickpeas, to diversify the texture and flavor. Another variation includes adding vegetables like bell peppers or corn for additional nutrition and sweetness. You can also try using different meats, such as ground turkey or chicken, if you’re looking for a lighter option.

FAQs

Q: Can I make Gochujang Chili Con Carne in a slow cooker?
A: Yes! You can brown the beef and sauté the onions and garlic first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

Q: Is gochujang necessary for this recipe?
A: While gochujang adds a unique flavor, you can substitute it with other chili pastes or sauces if needed. However, using gochujang is recommended for the authentic taste.

Q: Can I add more vegetables to the chili?
A: Absolutely! Feel free to add diced carrots, zucchini, or even spinach to your chili to enhance its nutritional content and flavor.