Chili is a dish that transcends the seasons. It’s warm and hearty during the cooler months and it’s so perfect for summer that they have entire events planned around the dish in the form of chili cook-offs. There’s even an International Chili Society!
I was making a pot of chili the other day from a fantastic recipe that uses dark beer and chocolate. Have you tried putting a bit of chocolate in your chili? Try it! It adds such a wonderful rich and subtle sweetness that compliments a spicy pot of chili perfectly!
As I was adding the ingredients, I thought about using gochugaru en lieu of some of the spices I generally use. The substitution gave the chili more depth with its hot and slightly smokey-sweet flavor. The dish was a home run and I practically had to beat Mr. HNN away so I could photograph the bowls without seeing his his spoon sneaking into the photo frame 😉
While the chili itself is super easy to make, naming this dish was another story. Gochugaru is such a fabulous ingredient that I really wanted to highlight it’s use. I thought about naming it Gochugaru Spiced Chili, but then I was concerned that people who were not yet familiar with the ingredient may pass over the recipe. I didn’t want to name it Korean Chili or even Korean-Style Chili as I really didn’t feel that I put enough Korean influence into the dish to call it so. So I settled on Korean Spiced Chili. That way I could highlight the special ingredient without claiming it to be made in a particular style.
Whatever you want to call it, the dish is amazing! So full of incredible flavors you better bring your big spoon!
- 2 pounds 80/20 ground beef
- Kosher salt
- freshly ground black pepper
- 1 large red onion, finely chopped
- 4 cloves garlic, minced
- ¼ cup gochugaru
- 1 tablespoon ground cumin
- 1 (12 ounce) bottle dark beer
- 1 (14 oz) can tomato sauce
- 2 peppers from a can of chipotle peppers in adobo sauce
- 2 tablespoons semi-sweet chocolate chips
- 4 cups chicken stock
- 1 tablespoons brown sugar
- 2 (15 oz) cans black beans, rinsed and drained
- 1 lime, juiced
- sour cream
- cheddar cheese, grated
- scallions, sliced
- Add the ground beef to a pan set over medium-high heat, breaking it up, and season with salt and pepper. Saute until cooked through. Using a slotted spoon, transfer the beef to a bowl and set aside.
- Add the onions to the pan with the remaining fat and cook over medium-high heat until soft. Add the garlic and cook 2 minutes. Add the gochugaru and cumin – cook another 2 minutes.
- Add the beer, scraping up any brown bits. Bring to a boil and then reduce the heat to medium-high and cook until reduced and thickened – approximately 10 minutes.
- Meanwhile, puree the tomato sauce and chipotle peppers in a food processor, then set aside.
- Add the chocolate to the pot on the stove and stir to combine.
- Return the beef to the pot and add the chicken stock, tomato and chipotle puree, brown sugar, and 1¼ teaspoons Kosher salt. Bring to a boil and then reduce heat to medium. Simmer, uncovered for 45 minutes to 1 hour – until you have reached the desired consistency.
- Add the black beans and cook for another 5 minutes, covered.
- Remove the pot from heat and add the lime juice. Add salt and pepper to taste. Serve with a dollop of sour cream, grated cheese, and scallions.