Korean Style Chili – Closet Cooking

Korean Style Chili

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!

  • 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
  1. Cook the bacon in a large saucepan before setting aside, reserving 1 tablespoon the grease in the pan.
  2. Add the beef and cook in the bacon grease over medium-high heat until browned on all sides.
  3. Add the onion and cook until tender, about 5-7 minutes.
  4. Add the garlic, paprika, cumin, and coriander and cook until fragrant, about 1 minute.
  5. 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.
  6. 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!

Nutrition Facts: Calories 369, Fat 16g (Saturated 5g, Trans 0.3g), Cholesterol 108mg, Sodium 1379mg, Carbs 16g (Fiber 3g, Sugars 7g), Protein 40g

Nutrition by: Nutritional facts powered by Edamam

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