Gochujang Chili Recipe

Rich, smoky and the right amount of heat

Gochujang Chili Recipe

This is my favorite way to make chili! It takes a little time, but most of it is hands-off, and the payoff is huge. I like using a mix of meats: beef loin tip roast, ground beef, and bacon, but if you prefer to simplify, go all ground beef or all beef roast. Just don’t skip the bacon. It adds a depth of flavor that really ties the whole chili together.

This chili leans spicy and smoky, with Korean gochujang, dark beer, and that meaty trifecta. Let’s make it!

Notes:

• Beef Loin Tip Roast: You can sub in chuck roast or oxtail if you want. I used loin tip because I had some left over from my curry recipe.

• Serrano Peppers: Use 1 for mild heat or 2 if you like things spicier. I usually go with 1.

• Beer: A dark porter adds richness. If you don’t have beer, just use more beef stock to make sure the chili ingredients are covered.

  

Gochujang Chili Recipe

Ingredients:

• 2 Tbsp canola oil

• 8oz bacon

• 2 lb beef loin tip roast (or chuck roast/oxtail), cut into bite size pieces

• 1 lb ground beef

• 4 garlic cloves, minced

• 1 yellow onion, diced

• 1–2 serrano peppers, finely chopped (depending on heat preference)

• 28 oz diced tomatoes

• 16 oz kidney beans

• ⅓ cup gochujang

• 2 Tbsp brown sugar

• 1 ½ tsp salt

• ¼ cup chipotle peppers in adobo sauce, chopped

• 1 Tbsp cumin

• 1 tsp ground coriander

• 1 bottle porter or dark beer

• 4 cups beef stock (or more, to cover)

Garnish:

• Shredded cheddar cheese

• Sour cream

• Chopped cilantro

Directions:

1. In a large Dutch oven, cook the bacon over medium heat until crispy. Remove and set on a paper towel-lined plate.

   

2. In the bacon grease, brown the beef loin tip roast on all sides (about 1–2 minutes per side). Remove and set aside.

   

3. Add onions to the pot and sauté for 2 minutes until they begin to sweat.

   

4. Add ground beef and cook until browned.

5. Stir in garlic and serrano pepper. Cook for about 1 minute until fragrant.

   

6. Add back the beef loin tip roast, then add:

   • Crumbled bacon

   • Diced tomatoes

   • Kidney beans

   • Gochujang

   • Brown sugar

   • Salt

   • Chipotle in adobo

   • Cumin

   • Ground coriander

   • Beer

   • Beef stock (make sure everything is fully covered; add more if needed)

7. Bring to a simmer, then reduce heat to low and let it gently simmer uncovered for 2 to 2½ hours, stirring occasionally.

   

8. It’s ready when the beef loin tip shreds easily with a fork. Break some apart and leave some in chunks for texture.

   

To Serve:

Scoop some into a bowl over brown rice (or whatever carb you’re feeling), top with shredded cheddar, a dollop of sour cream, and a sprinkle of cilantro. Dig in.

Storage: This chili keeps well in the fridge up to a week or store in freezer for longer shelf life

For the leftover chili this week, I made some chili fries and chili dogs for another dinner.. Find the recipe here.