KOREAN-STYLE TEXAS CHILI
There's nothing like a rich, meaty (and beanless) bowl of Texas chili-except, of course, for Edward Lee's recipe, which mixes in spicy Korean gochujang and dark beer.
Provided by Edward Lee
Categories main-dish
Time 3h
Yield 8 servings
Number Of Ingredients 18
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.
KEVIN'S KOREAN CHILI
Steps:
- Soak beans for 24 hours before using. Boil beans in saucepan with 8 cups of water for 20 minutes to soften. Cut beef into cubes and marinade in the bulgogi sauce for 4 hours. Remove from marinade and brown in saucepan under medium heat with sesame oil until brown outside. Combine all ingredients into large chili pot. Simmer on low heat for 4+ hours. Remove from heat, serve warm to hot.
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