Gochujang Chili Con Carne
This Gochujang Chili Con Carne brings a delightful twist to the classic chili with the rich umami flavors of Korean chili paste.
Ingredients
Main Ingredients
- 1 pound ground beef
- 1 medium 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) Adjust to taste for spice level.
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup beef broth
- Chopped green onions for garnish
Instructions
Cooking Steps
- 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.
Notes
For a vegetarian version, replace ground beef with lentils and vegetables. Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for up to 3 months. Reheat with a splash of beef broth if too thick.