Korean Style Texas Chili Recipes

KOREAN-STYLE TEXAS CHILI

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.

TEXAS-STYLE CHILI

Steps:

• In a small heavy skillet, toast cumin and coriander seeds until fragrant. In a mortar and pestle, or in a coffee grinder, grind to a powder and set aside.
• Meanwhile, roughly cut beef into 2-inch cubes, or slice it against the grain into pieces about 1/4-inch thick by 1 1/2 inches square. Sprinkle with salt.
• In a large, heavy pot over high heat, heat oil until shimmering. Working in batches to avoid crowding the pan, brown the meat, turning occasionally until crusty. Adjust heat to prevent scorching. As it is cooked, remove the meat to drain on paper towels. Add more oil as needed for browning, but do not clean out the pot.
• To the empty but crusty pot, add onion, garlic, jalapeños, masa harina or tortilla (if using), chile powder, cumin-coriander powder and oregano. Cook, stirring, until onion has softened, 5 to 10 minutes. Add meat, beer, tomatoes, chocolate, whole dried chiles and 1 quart water. Bring to a gentle simmer and simmer about 1 1/2 hours, or until meat is fork-tender. Remove the dried chiles. Taste and add salt if necessary.
• Serve immediately or let cool and refrigerate. The chili tastes best one or two days after it is made.
• Reheat over low heat if necessary and serve in bowls, sprinkled with chopped onion and cilantro. Add Fritos for crunch, or dip tortillas into the spicy gravy.

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.