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Gochujang Chili With Meat

A hearty and flavorful chili infused with gochujang, perfect for cozy dinners or game day gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Korean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 pound ground beef Can substitute with ground turkey if desired.
  • 1 medium onion, chopped Provides a savory base.
  • 2 cloves garlic, minced Adds depth of flavor.
  • 1 can kidney beans, drained Can substitute with black beans.
  • 1 can diced tomatoes Adds acidity and texture.
  • 2 tablespoons gochujang (Korean red chili paste) Adjust according to desired spice level.
  • 1 tablespoon soy sauce Enhances umami flavor.
  • 1 tablespoon Worcestershire sauce Adds complexity.
  • 1 teaspoon cumin Provides warmth and earthiness.
  • to taste Salt and pepper Adjust seasoning to preference.
  • 1 cup beef broth Can substitute with vegetable broth.
  • to garnish Chopped green onions Adds freshness when serving.

Method
 

Preparation
  1. Heat a large pot over medium heat and add the ground beef, cooking until it's nicely browned. Drain any excess fat.
  2. Add the chopped onion and minced garlic, sautéing until they're soft and aromatic.
  3. Stir in the gochujang, soy sauce, Worcestershire sauce, and cumin, mixing well to combine flavors.
  4. Pour in the diced tomatoes, kidney beans, and beef broth, stirring everything together.
  5. Bring the mixture to a gentle simmer. Lower the heat and let it cook for 45 minutes to 1 hour, stirring occasionally.
  6. Adjust the seasoning with salt and pepper to your liking.
  7. Serve hot, garnished with chopped green onions.

Notes

Leftovers can be stored in the refrigerator for up to three days or frozen for up to three months. Reheat over medium heat on the stovetop or in the microwave.