This post is a collaboration with Beef. It’s What’s for Dinner. On behalf of the Beef Checkoff. I received compensation, but all opinions are my own.
It’s National Chili Day and I wanted to come up with a fun flavor twist on the classic beef chili recipe. This Korean-Inspired chili has some really big flavors in it, but the key flavor is Gochujang chili paste. The final chili is rich, spicy, slightly sweet and perfect with crunchy fresh cabbage and scallion.
While this dish does take some time to make, like any good chili recipe, the results are worth the work and most of the time is passive simmering time.
Let’s make some great chili this week!
What is Gochujang chili paste?
The main flavor in this chili recipe comes from a fermented Korean chili paste called Gochujang. This paste used to only be available at Asian grocery stores, but it is now available at most stores. You can use any brand you like for this recipe.
Gochujang is a really unique flavor with a nice mix of spicy, savory, and sweet. It is very hard to substitute, so I recommend finding it for this recipe.
Beans or no beans?
There is an ongoing debate in the chili community on whether or not chili should have beans. I tend to not pick sides in this debate and actually like both versions of chili, with beans and without beans.
For this version, I chose not to include beans, but if you wanted to bulk up the recipe a bit you could add a hearty bean like a kidney bean to the chili. I think it would work just fine.
How to make a great beef chili
The key to making a good pot of chili is building layers of flavor. You want to start by taking the time to brown your beef really well (always check your beef with a meat thermometer) so it has nice caramelization on the beef and you build some frond in the pot (the stuck bits).
Then add the aromatics like onions and garlic to the pot and allow them to start to cook while you add the tomatoes, spices, and flavors. Sautéing these ingredients in steps builds a lot of complex flavor that you couldn’t get if you just tossed everything in together.
Finally, use a good beef stock and simmer the beef for about two hours over low heat, until the beef chunks are very tender and the chili has thickened nicely.
How to adapt this chili for the slow cooker
I actually prefer to make this chili in a Dutch oven, just slowly simmered, but if you wanted to try it in a slow cooker, I would recommend still browning the beef well in a skillet and then sautéing the aromatics in the same skillet. Transfer all that to your slow cooker and add the other ingredients. It will need to cook on high for at least four hours or low for 6-8 hours until beef is very tender.
Servings ideas for this chili
While you could serve this chili like a normal chili with a side of good cornbread, I’d recommend embracing the Korean flavors in the chili and instead serving it with a big handful of shredded green cabbage, scallions, and a dollop of sour cream.
You could also serve it with rice on the side or naan bread would be really good.
Substitutions for this gochujang beef chili
There are some easy substitutions for this recipe, but honestly, I wouldn’t substitute the beef or the gochujang. Leaving out either of those will completely change the recipe.
If you wanted to use a different onion, like shallot, or add some fresh ginger to the aromatics that would be great.
To give the chili a spicier kick, add some chopped jalapeno or bird chilies to the aromatics list.
To make the chili more mild, add in some canned beans and/or frozen corn to stretch the flavors a bit.
Leftovers
This gochujang chili recipe keeps perfectly in the fridge for up to a week or you can freeze it for 3-6 months in airtight containers.
Reheating the chili couldn’t be easier. Just reheat it in a small pot with a splash of water. It’s just as good as day one!
Korean-Inspired Gochujang Chili
Equipment
Ingredients
- 2 ½ pounds chuck roast, cubed
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons neutral oil
- 1 medium white onion, chopped
- 6 cloves garlic, chopped
- 1 cup cherry tomatoes, quartered
- ¼ cup gochujang
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 3 cups beef stock
- Slivered green cabbage, for serving
- Chopped scallions, for serving
- Sour cream, for serving
Instructions
- Cube Chuck Roast into about ¾-inch chunks. Remove any large pieces of fat, but some fat is fine. Toss cubes with salt and pepper. In a large Dutch oven over medium-high heat, add neutral oil. Add beef cubes and brown well, cooking for 8-10 minutes, stirring occasionally.
- Remove beef cubes from the pot. Add the onions, garlic, and tomatoes and stir. Use aromatics to scrape up any bits on the pan. Continue to cook for 4-5 minutes until vegetables soften.
- Add gochujang, spices, soy sauce, brown sugar, and rice vinegar to the pot an stir to combine well. Cook for a minute and then add beef stock. Bring to a simmer and add cubed beef back to the pot along with any juices. Always check the doneness of your beef with a meat thermometer.
- Once simmering, turn heat down to low, cover, and simmer for about two hours until beef is very tender. Stir occasionally to prevent sticking. If the chili is too watery, remove lid so some of the liquid can evaporate.
- When ready to eat, serve the chili in bowls with slivered fresh green cabbage, scallions, and sour cream.
