Our school’s PTA just had a chili cook-off for all the staff. Usually the chili I make turns out boring and bland, but this chili was juicy, flavorful and packed a real punch. It also came in 2nd place in the cook-off. The recipe comes from D.C. chef and Top Chef contestant, Edward Lee. It took me a little out of my comfort zone, (What the hell is gochujang?) but the ingredients were surprisingly easy to find and the chili came together quickly. Do yourself a favor and make a bowl of spicy, meaty goodness tonight!
Korean Texas-Style Steak Chili
Ingredients
- 3 Tbsp vegetable oil divided
- 4 lb beef chuck roast cut into ½-inch cubes
- 2 Tbsp minced garlic
- 1 medium onion roughly chopped
- 2 jalapeño peppers roughly chopped
- 28 oz. can diced tomatoes
- 6 Tbsp gochujang
- 2 Tbsp brown sugar
- 1 1/2 tsp salt
- 1/4 C chipotle peppers in adobo sauce roughly chopped
- 1 Tbsp ground cumin
- 1 tsp ground coriander
- 1 bottle dark beer
- 4 C beef stock plus more if necessary
Instructions
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In a large heavy-bottomed pot, heat 1½ tablespoons vegetable oil over medium heat; add half the meat and brown on all sides, 3 minutes per side. Repeat with the remaining oil and meat.
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Return all meat to the pot, and add garlic, onion, and jalapeño; stir to combine.
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Add remaining chili ingredients, making sure the beef stock covers everything.
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Bring to a simmer, then reduce heat to low and let simmer uncovered, 1½–2½ hours, stirring occasionally.
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Chili is done when you can easily break apart the meat with a wooden spoon. Do this with half of the meat, leaving some in cubes.
Recipe Notes
Garnish Ideas:
- Grated Cheddar
- Thinly sliced scallions
- sour cream
- Cilantro leaves, roughly torn
Gochujang is a sweet and spicy chili paste. The brand I found at Publix was Bibigo. It won't be quite the same, but you can sub gochujang with red pepper flakes moistened with soy sauce and then stir in some sugar.
Chili keeps in fridge for 2 weeks, or you can store in freezer in freezer bags.
Just please be careful when cutting those peppers! Is it just me or is it funnier in German?
Happy Eating!
♥ Erin