I reimagined classic chili by infusing it with Korean gochujang in my Gochujang Chili Con Carne, creating a surprisingly simple recipe that layers smoky, spicy, and deeply savory Korean and Tex-Mex flavors.

Jump to Recipe

I never thought a bowl could totally flip my idea of chili until I made Gochujang Chili Con Carne. It’s not the usual Tex-Mex, its smokey, spicy, and full of that savory Korean kick that sneaks up on you.

I brown ground beef and stir in gochujang paste, and somehow it becomes this deep, layered stew that keeps revealing new notes as it sits. Every spoonful is a little surprise, like two cuisines collided and decided to be best friends.

Call it a Flavorful Chili if you want, but honestly it’s more like delicious chaos you wont forget.

Ingredients

Print Recipe (No Advertisments)

Ground beef: Rich in protein and fat, fills you up, gives chili deep savory body.
Gochujang paste: Spicy fermented paste, adds umami, kinda sweet and packs some spicy heat.
Crushed tomatoes: Provide acidity vitamin C and fiber, balance sweetness, make the sauce saucy.
Garlic and ginger: Boost flavor, have anti inflammatory compounds, small carbs, they brighten the mix.
Kidney beans: Add fiber and plant protein, stretch the pot, theyre filling and hearty.
Brown sugar or honey: Sweetens and rounds flavors, quick carbs, use sparingly or it gets cloying.
Toasted sesame oil: Finishing oil, tiny amount adds nutty aroma, calories but lots of flavor.
Green onions: Fresh bite, low calories, add crunch and mild oniony sweetness when serving.
Cheddar or sour cream: Optional toppings add fat and creamy texture, cools spicy bites, richer mouthfeel.

Ingredient Quantities

2 lbs ground beef (about 900 g), 80/20, maybe mix in 1/2 lb ground pork if you want more fat

1 tbsp vegetable oil for browning

1 large yellow onion, diced

4 garlic cloves, minced

1 tbsp fresh ginger, minced or grated

1/3 cup gochujang paste (about 110 g) — adjust up or down if you like it hotter

2 tbsp tomato paste

1 28-oz can crushed tomatoes (about 800 g)

2 cups beef broth (480 ml)

2 tbsp soy sauce

2 tbsp brown sugar or honey

1 tbsp Worcestershire sauce

1 tsp ground cumin

1 tsp dried oregano

2 bay leaves

Salt and black pepper, to taste

1 15-oz can kidney beans, drained and rinsed (optional)

1 tbsp rice vinegar or apple cider vinegar

1 tbsp toasted sesame oil, for finishing (optional)

4 green onions, sliced, for serving (optional)

Fresh cilantro, chopped, for serving (optional)

Shredded cheddar or Monterey Jack, sour cream or plain yogurt, and lime wedges for serving (all optional)

How to Make this

Print Recipe (No Advertisments)

1. Heat 1 tbsp vegetable oil in a large heavy pot over medium-high heat, add 2 lbs ground beef (or 2 lbs beef plus 1/2 lb ground pork if you want more fat) and season lightly with salt and black pepper, brown the meat breaking it up until no pink remains, then scoop most of the fat out leaving a little for flavor.

2. Add 1 large diced yellow onion to the pot and cook on medium until softened, about 5 minutes; stir in 4 minced garlic cloves and 1 tbsp minced or grated fresh ginger and cook 30 to 60 seconds until fragrant.

3. Push the aromatics to the side and stir in 1/3 cup gochujang paste and 2 tbsp tomato paste, cook 1 to 2 minutes to toast them a bit and bloom the flavors, scraping up any browned bits from the bottom.

4. Return the browned beef to the pot (if you removed it), then pour in 1 28-oz can crushed tomatoes and 2 cups beef broth; add 2 tbsp soy sauce, 2 tbsp brown sugar or honey, 1 tbsp Worcestershire sauce, 1 tsp ground cumin, 1 tsp dried oregano and 2 bay leaves; stir to combine.

5. Bring to a gentle simmer, reduce heat to low, partly cover and let simmer low and slow for at least 45 minutes, preferably 1 to 2 hours, stirring every 10 to 15 minutes and scraping the bottom so nothing sticks; this is where the depth builds, dont rush it.

6. If using the optional 15-oz can kidney beans, drain and rinse them and stir them in during the last 10 to 15 minutes of simmering just to heat through; if you want a thicker chili mash a few beans against the pot and stir them back in.

7. Taste and adjust seasoning near the end since soy and Worcestershire add salt; remove the bay leaves, then stir in 1 tbsp rice vinegar and 1 tbsp toasted sesame oil (optional) to brighten and finish the flavors.

8. Serve hot topped with sliced green onions, chopped fresh cilantro, shredded cheddar or Monterey Jack, and a dollop of sour cream or plain yogurt, and dont forget lime wedges for squeezing over each bowl.

9. Quick hacks: if it’s too thin simmer uncovered until reduced, if it’s too salty add a splash more crushed tomatoes or a little more broth, and if you want more heat add extra gochujang a spoonful at a time.

10. Storage: chill leftovers in the fridge for up to 3 to 4 days or freeze for longer; reheat gently on the stove with a splash of broth, and stir in extra sesame oil or vinegar at the end if it needs brightening.

Equipment Needed

1. Large heavy-bottomed pot or Dutch oven (6 to 7 qt) for browning and long simmering
2. Wooden spoon or heatproof spatula for stirring and scraping up browned bits
3. Chef’s knife for dicing onion, chopping cilantro and slicing green onions
4. Cutting board
5. Measuring cups and spoons for gochujang, tomato paste, broth and spices
6. Microplane or fine grater for ginger (or a small grater)
7. Can opener and colander or fine-mesh strainer to drain and rinse beans
8. Slotted spoon and/or ladle for serving and checking texture
9. Airtight containers or bowls for storing leftovers and reheating later — dont forget lids

FAQ

Q: How spicy is this and can I make it milder?

A: Spice level mostly comes from the gochujang, so start with half the listed amount if youre worried, then taste and add more. You can also mellow heat with extra crushed tomatoes or broth, a bit more brown sugar or honey, or topping each bowl with sour cream or yogurt.

Q: I dont have gochujang, what can I use instead?

A: You can substitute sambal oelek or a mix of tomato paste + chili flakes + a touch of miso or soy for the fermented umami. It wont be exactly the same but will still be tasty.

Q: Can I make this vegetarian or vegan?

A: Yes — swap the beef for lentils, chopped mushrooms, or textured vegetable protein, use vegetable broth and a vegan Worcestershire or extra soy, and keep the gochujang for that savory heat. Add the beans for texture and protein.

Q: Can I use a slow cooker or Instant Pot?

A: For a slow cooker brown the meat and aromatics first, then add everything and cook low 4 to 6 hours; add beans in the last 30 minutes. For an Instant Pot brown on Sauté, then pressure cook on High for about 10 minutes and do a quick release.

Q: My chili is too thin how do I thicken it?

A: Simmer uncovered on the stove to reduce liquid, stir in extra tomato paste, mash a few beans to thicken, or whisk in a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) and simmer a few minutes. Masa harina or instant potato flakes also work great.

Q: How long will leftovers keep and can I freeze it?

A: Chill completely and store in the fridge up to 3 to 4 days. Freeze in airtight containers up to 3 months. Thaw overnight in the fridge and reheat gently, adding a splash of broth if it thickened too much.

Gochujang Chile Con Carne Recipe Substitutions and Variations

Gochujang: no gochujang? try 2 tbsp sambal oelek + 1 tbsp miso + 1 tbsp brown sugar for about the same heat and umami, or use 1/3 cup sriracha + 1 tsp miso if thats what you got, or sprinkle in 1–2 tbsp gochugaru with a bit of honey and soy to mimic the flavor.
Ground beef: swap for ground pork for richer fatty flavor, or ground turkey/chicken if you want leaner chili (add 1 tbsp veg oil if it seems dry), or use plant based crumbles for a vegetarian version but brown them well so they get some texture.
Beef broth: use chicken broth or vegetable broth if thats easier, or dilute 1–2 beef bouillon cubes in hot water, you can even use water plus a splash of soy sauce for extra depth.
Soy sauce: tamari works as a gluten free 1 to 1 replacement, coconut aminos is sweeter and lower sodium so taste and add more if needed, or use low sodium soy sauce if you want less salt, fish sauce can add extra umami but use sparingly.

Pro Tips

1) Brown on medium high and dont crowd the pot. Let the meat sit a few seconds so it gets a good crust, then break it up. Scoop most of the fat out but leave a little behind for flavor, or mix in some pork if your beef is too lean. The crust and a bit of fat make a huge difference.

2) Toast the gochujang and tomato paste with the onions, garlic and ginger for a minute or two before adding liquid. Stir them until they smell fragrant, then add a splash of broth or water to deglaze and scrape up the browned bits. That fond is where the deep flavor comes from, trust me.

3) Simmer low and slow, covered partly, for at least an hour. Stir every now and then and reduce uncovered at the end if it’s too thin. If you want a thicker mouthfeel mash a few beans into the pot toward the end, it makes it richer without changing the flavor too much.

4) Taste late, adjust smartly. Soy and Worcestershire add salt so wait until the end to salt. If it’s flat, add a little acid like rice vinegar or lime and a touch of toasted sesame oil to finish. If it needs more depth try a tiny pinch of instant coffee or unsweetened cocoa, and if it’s too salty add extra crushed tomatoes or a splash more broth.

Gochujang Chile Con Carne Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

576

kcal

Equipment: 1. Large heavy-bottomed pot or Dutch oven (6 to 7 qt) for browning and long simmering
2. Wooden spoon or heatproof spatula for stirring and scraping up browned bits
3. Chef’s knife for dicing onion, chopping cilantro and slicing green onions
4. Cutting board
5. Measuring cups and spoons for gochujang, tomato paste, broth and spices
6. Microplane or fine grater for ginger (or a small grater)
7. Can opener and colander or fine-mesh strainer to drain and rinse beans
8. Slotted spoon and/or ladle for serving and checking texture
9. Airtight containers or bowls for storing leftovers and reheating later — dont forget lids

Ingredients

2 lbs ground beef (about 900 g), 80/20, maybe mix in 1/2 lb ground pork if you want more fat
1 tbsp vegetable oil for browning
1 large yellow onion, diced
4 garlic cloves, minced
1 tbsp fresh ginger, minced or grated
1/3 cup gochujang paste (about 110 g) — adjust up or down if you like it hotter
2 tbsp tomato paste
1 28-oz can crushed tomatoes (about 800 g)
2 cups beef broth (480 ml)
2 tbsp soy sauce
2 tbsp brown sugar or honey
1 tbsp Worcestershire sauce
1 tsp ground cumin
1 tsp dried oregano
2 bay leaves
Salt and black pepper, to taste
1 15-oz can kidney beans, drained and rinsed (optional)
1 tbsp rice vinegar or apple cider vinegar
1 tbsp toasted sesame oil, for finishing (optional)
4 green onions, sliced, for serving (optional)
Fresh cilantro, chopped, for serving (optional)
Shredded cheddar or Monterey Jack, sour cream or plain yogurt, and lime wedges for serving (all optional)

Directions

Heat 1 tbsp vegetable oil in a large heavy pot over medium-high heat, add 2 lbs ground beef (or 2 lbs beef plus 1/2 lb ground pork if you want more fat) and season lightly with salt and black pepper, brown the meat breaking it up until no pink remains, then scoop most of the fat out leaving a little for flavor.
Add 1 large diced yellow onion to the pot and cook on medium until softened, about 5 minutes; stir in 4 minced garlic cloves and 1 tbsp minced or grated fresh ginger and cook 30 to 60 seconds until fragrant.
Push the aromatics to the side and stir in 1/3 cup gochujang paste and 2 tbsp tomato paste, cook 1 to 2 minutes to toast them a bit and bloom the flavors, scraping up any browned bits from the bottom.
Return the browned beef to the pot (if you removed it), then pour in 1 28-oz can crushed tomatoes and 2 cups beef broth; add 2 tbsp soy sauce, 2 tbsp brown sugar or honey, 1 tbsp Worcestershire sauce, 1 tsp ground cumin, 1 tsp dried oregano and 2 bay leaves; stir to combine.
Bring to a gentle simmer, reduce heat to low, partly cover and let simmer low and slow for at least 45 minutes, preferably 1 to 2 hours, stirring every 10 to 15 minutes and scraping the bottom so nothing sticks; this is where the depth builds, dont rush it.
If using the optional 15-oz can kidney beans, drain and rinse them and stir them in during the last 10 to 15 minutes of simmering just to heat through; if you want a thicker chili mash a few beans against the pot and stir them back in.
Taste and adjust seasoning near the end since soy and Worcestershire add salt; remove the bay leaves, then stir in 1 tbsp rice vinegar and 1 tbsp toasted sesame oil (optional) to brighten and finish the flavors.
Serve hot topped with sliced green onions, chopped fresh cilantro, shredded cheddar or Monterey Jack, and a dollop of sour cream or plain yogurt, and dont forget lime wedges for squeezing over each bowl.
Quick hacks: if it’s too thin simmer uncovered until reduced, if it’s too salty add a splash more crushed tomatoes or a little more broth, and if you want more heat add extra gochujang a spoonful at a time.
Storage: chill leftovers in the fridge for up to 3 to 4 days or freeze for longer; reheat gently on the stove with a splash of broth, and stir in extra sesame oil or vinegar at the end if it needs brightening.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.