Korean Chili

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Korean Chili

Yield: 8

Author: Kristen Thompson

Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M

This chili is the perfect blend of American and Korean cuisine with the subtle spice of gochujang and a smokey depth from the paprika. You're sure to need a second bowl!

Ingredients

• 1 lb. Grass Fed Ground Beef
• 2 cans Tri-Bean Blend drained and rinsed or 1 lb. kidney or black beans soaked the night before.
• 1 medium Sweet Onion diced
• 2 Carrots diced
• 1 Tbsp Garlic Powder or 2-3 cloves diced garlic
• 2 tsp Kosher Salt
• 2 Tbsp Chili Powder
• 1 Tbsp Smoked Paprika
• 1 tsp Coriander
• 2 Tbsp Gochujang
• 1/4 C Soy Sauce
• 1/4 C Brown Sugar
• 4-8 C Beef Bone Broth

Instructions

1. In a Dutch oven, preferably cast iron, sauté your onions and carrots until they are browned and caramelized.
2. Push onions to the side and add your ground beef.
3. While the ground beef is browning add your kosher salt, chili powder, garlic powder, smoked paprika, and coriander.
4. Stir until beef is cooked through then make a well in the center of the pan.
5. In the well add your Gochujang, soy sauce, and brown sugar. Stir until combined then stir to combine with the beef and onions and carrots.
6. Add your rinsed beans and beef bone broth and stir well.
7. Let simmer for 20-30 minutes until thickened to a consistency you like.
8. Serve with shredded cheese, corn bread, or corn chips.
9. Enjoy!

Nutrition Facts

Calories

317.69

Fat

12.17 g

Sat. Fat

4.52 g

Carbs

30.11 g

Fiber

7.43 g

Net carbs

22.7 g

Sugar

10.23 g

Protein

23.55 g

Sodium

1142.69 mg

Cholesterol

40.26 mg

These nutritional facts are estimations and will change based upon which ingredients you use. They are calculations of the base recipe and do not include the toppings.

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