Korean-Style Texas Chili by ed lee

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

subheading: Chili:

3 tablespoons vegetable oil, divided

4 pounds beef chuck roast, cut into ½-inch cubes

6 cloves garlic, roughly chopped

1 medium onion, roughly chopped

2 jalapeño peppers, roughly chopped, remove seeds and ribs for milder chili

28 ounces can diced tomatoes

6 tablespoons gochujang

2 tablespoons brown sugar

1 ½ teaspoons salt

¼ cup chipotle peppers in adobo sauce, roughly chopped

1 tablespoon ground cumin

1 teaspoon ground coriander

1 bottle dark beer

4 cups beef stock, plus more if necessary

subheading: Garnish:

Grated cheddar

Thinly sliced scallions

Sour cream

Directions at foodnetwork.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer