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
- 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!