KOREAN CHILI RECIPES

Steps:

• In a large heavy-bottomed pot, heat 1½ tablespoons vegetable oil over medium heat; add half the meat and brown on all sides, 3 minutes per side. Repeat with the remaining oil and meat.
• Return the meat to the pot, and add garlic, onion, and jalapeño; stir to combine. Add remaining chili ingredients, making sure the beef stock covers everything. Bring to a simmer, then reduce heat to low and let simmer uncovered, 1½–2½ hours, stirring occasionally.
• Chili is done when you can easily break apart the meat with a wooden spoon. Do this with half of the meat, leaving some in cubes.
• Assembly: Ladle chili into individual serving bowls and top with cheddar, scallions, sour cream, and cilantro. Serve immediately. 

Steps:

• Heat a Dutch oven over medium-high heat with neutral oil, 2 turns of the pan, add beef and pork and brown and crumble
• Season the beef with salt, pepper, chili flakes, cumin, and coriander
• Stir well and add the onions, combine, add garlic and ginger and partially cover, stir occasionally, 3-5 minutes
• Add soy, Worcestershire, sesame oil, and gochujang paste, then combine
• Add beer and let it absorb fully, then add tomatoes and tomato sauce, reduce heat to low and simmer 15-20 minutes
• Serve with suggested toppings