A spicy, savory twist on a comfort classic, this gochujang chile con carne combines Korean chili paste with Tex-Mex ingredients for a rich, warming meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30minutes
- Yield: 4–6 servings 1x
Ingredients
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1 lb ground beef (80/20)
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1 medium onion, diced
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3 garlic cloves, minced
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1–2 fresh jalapeños, diced
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1 red Fresno chile, diced
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2–3 tbsp gochujang (adjust to taste)
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1 tsp ground cumin
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1 tsp smoked paprika
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1 tsp dried oregano
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1 (14.5 oz) can fire-roasted diced tomatoes
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1 (15 oz) can kidney beans, rinsed and drained
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1 cup beef broth (more as needed)
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1 tbsp olive oil
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Salt and pepper to taste
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Optional: 1 tsp dark chocolate or espresso powder
Instructions
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Heat oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
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Add garlic and cook 1 minute more.
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Add ground beef, breaking it up with a spoon, and cook until browned.
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Stir in jalapeños and red chile; cook for 2–3 minutes.
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Mix in gochujang, cumin, paprika, oregano, salt, and pepper. Cook 2 minutes.
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Add tomatoes, beans, and broth. Bring to a simmer.
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Reduce heat and simmer gently for 30–40 minutes, partially covered.
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Adjust seasoning, then serve hot with toppings of choice.