Description
Spice up your dinner with Gochujang Chile Con Carne, a Korean-Tex-Mex fusion that’ll make your taste buds dance with rich, smoky heat. Tender beef simmered in gochujang brings a kickin’ twist to the classic chili that’ll have your family asking for seconds.
Ingredients
Scale
Proteins:
- 1 lb lean ground beef
Supporting Vegetables:
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
Sauces and Liquids:
- 3 tablespoons gochujang
- 1 can (15 ounces) kidney beans, drained
- 1 can (14.5 ounces) diced tomatoes
- 2 cups low-sodium beef broth
- ¼ cup fresh cilantro, chopped
Instructions
- Gather and chop 1 medium yellow onion, 3 garlic cloves, 1 green bell pepper, and ¼ cup fresh cilantro on a clean cutting board.
- Heat a large pot over medium heat at 350°F. Pour 1 tablespoon of neutral oil and sauté the onions until they turn translucent, about 3-4 minutes.
- Add minced garlic and diced bell pepper to the pot. Cook for 2 minutes until vegetables soften and become fragrant.
- Introduce 1 lb lean ground beef to the pot. Break the meat into small crumbles using a wooden spoon and cook until the beef browns completely, approximately 6-7 minutes.
- Stir 3 tablespoons of Gochujang paste into the meat mixture, coating the beef and vegetables thoroughly.
- Pour in 1 can of diced tomatoes and 2 cups of low-sodium beef broth. Bring the mixture to a gentle simmer.
- Add 1 can of drained kidney beans to the pot. Mix well and reduce heat to low, allowing the chili to simmer for 15 minutes until it thickens.
- Remove from heat and sprinkle chopped cilantro on top. Serve hot with rice or warm tortillas.
Notes
- Gochujang adds a spicy, sweet kick that transforms traditional chile con carne with Korean-inspired flavor.
- Browning the beef thoroughly develops deep, rich taste and prevents watery texture.
- Letting the chili simmer slowly helps meld the complex spices and tenderize the meat for a more robust dish.
- For a lighter version, swap ground beef with ground turkey or plant-based crumbles to reduce fat while maintaining the bold gochujang profile.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 4
- Calories: 330 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 70 mg