Korean Style Chili

Prep Time:15 minutes Cook Time:2 hours 30 minutes Total Time:2 hours 45 minutes Servings: 6

A tender slow braised beef chili with spicy Korean gochujang!

ingredients

4 slices bacon, cut into 1 inch slices)
2 pounds stew beef (such as chuck roast), cut into 1/2 inch cubes
1 onion, diced
4 cloves garlic, chopped or minced
1 tablespoon smoked paprika
1 tablespoon cumin
1 teaspoon coriander
2 cups beef broth
1 cup coffee (optional)
1 (14 ounce) can diced tomatoes
6 tablespoons gochujang
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar (optional)
2 tablespoons soy sauce
2 teaspoons oregano
1 tablespoon rice vinegar
salt and pepper to taste

directions

Cook the bacon in a large saucepan before setting aside, reserving 1 tablespoon the grease in the pan.
Add the beef and cook in the bacon grease over medium-high heat until browned on all sides.
Add the onion and cook until tender, about 5-7 minutes.
Add the garlic, paprika, cumin, and coriander and cook until fragrant, about 1 minute.
Add the beef broth, coffee, tomatoes, gochujang, worcestershire sauce, brown sugar, soy sauce, oregano, and bacon, mix, bring to a boil, reduce the heat and simmer, covered, until the beef is falling apart tender, about 2 hours.
Add the vinegar and season with salt to taste.

Option: Skim off any excess fat from the broth.
Option: Serve garnished with sliced green onions, sour cream, shredded cheese, and/or kimchi on the side!