Korean Slow Cooker Chili
A fusion of American chili and Korean flavors, this hearty dish features ground beef, gochujang, kidney and cannellini beans, and a blend of fresh peppers and onions. The slow cooker allows the flavors to meld together, creating a thick and satisfying chili with a unique Korean twist.
Ingredients
- •2 lb Ground Beef (preferably lean)
- •1 large Onion (diced)
- •1 large Red Bell Pepper (diced)
- •1 large Green Bell Pepper (diced)
- •2 small Jalapeño Pepper (minced (remove seeds for less heat))
- •6 cloves Garlic (minced)
- •2 tbsp Fresh Ginger (minced)
- •1/2 cup Gochujang (Korean Chili Paste) (or more, to taste)
- •1/4 cup Soy Sauce (low sodium)
- •1 6oz can Tomato Paste
- •1 15oz can Canned Kidney Beans (drained and rinsed)
- •1 15oz can Canned Cannellini Beans (drained and rinsed)
- •3 cups Beef Broth (low sodium)
- •2 tbsp Brown Sugar (packed)
- •1 tbsp Sesame Oil
- •1 tsp Salt (to taste)
- •1/2 tsp Black Pepper (to taste)
- •2 stalks Green Onions (sliced, for garnish)
- •1 tbsp Sesame Seeds (for garnish)
Instructions
- 1.
In a large skillet, brown the ground beef over medium-high heat. Drain any excess grease.
Time: 10 min - 2.
Transfer the browned ground beef to a slow cooker.
Time: 2 min - 3.
Add the diced onion, red bell pepper, green bell pepper, minced jalapeño, minced garlic, and minced ginger to the slow cooker.
Time: 5 min - 4.
Stir in the gochujang, soy sauce, tomato paste, kidney beans, cannellini beans, beef broth, brown sugar, sesame oil, salt, and black pepper.
Time: 3 min - 5.
Mix well to combine all ingredients.
Time: 1 min - 6.
Cover and cook on low for 7-8 hours, or on high for 3-4 hours, or until the vegetables are tender and the flavors have melded.
Time: 480 min • Temperature: low°F - 7.
Before serving, taste and adjust seasonings if necessary. Add more gochujang for extra heat, or a pinch of brown sugar to balance the flavors.
Time: 2 min - 8.
Serve hot, garnished with sliced green onions and sesame seeds.
Time: 2 min
Tips
- 💡For a thicker chili, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Stir the slurry into the chili during the last 30 minutes of cooking.
- 💡Adjust the amount of gochujang to your preferred level of spiciness.
- 💡Serve with rice or cornbread for a complete meal.
Recipe from TheCookbook.ai
Created by Shannon Williams