Korean Spiced Chili

• Meat

  • 2 lbs 80/20 ground beef

• Produce

  • 2 (15 oz cans Black beans
  • 4 cloves Garlic
  • 1 Lime
  • 1 Red onion, large
  • 1 Scallions

• Canned Goods

  • 4 cups Chicken stock

• Condiments

  • 2 Peppers from a can of chipotle peppers in adobo sauce
  • 1 (14 oz can Tomato sauce

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 tbsp Brown sugar
  • 1/4 cup Gochugaru
  • 1 Kosher salt
  • 2 tbsp Semi-sweet chocolate chips
  • 1 Toppings

• Nuts & Seeds

  • 1 tbsp Cumin, ground

• Dairy

  • 1 Cheddar cheese, grated
  • 1 Sour cream

• Beer, Wine & Liquor

  • 1 (12 ounce bottle Beer, dark

Found on hapanom.com

Description

Ingredients

• 2 pounds 80/20 ground beef
• Kosher salt
• freshly ground black pepper
• 1 large red onion, finely chopped
• 4 cloves garlic, minced
• ¼ cup gochugaru
• 1 tablespoon ground cumin
• 1 (12 ounce) bottle dark beer
• 1 (14 oz) can tomato sauce
• 2 peppers from a can of chipotle peppers in adobo sauce
• 2 tablespoons semi-sweet chocolate chips
• 4 cups chicken stock
• 1 tablespoons brown sugar
• 2 (15 oz) cans black beans, rinsed and drained
• 1 lime, juiced
• Toppings
• sour cream
• cheddar cheese, grated
• scallions, sliced

Directions

• Add the ground beef to a pan set over medium-high heat, breaking it up, and season with salt and pepper. Saute until cooked through. Using a slotted spoon, transfer the beef to a bowl and set aside.
• Add the onions to the pan with the remaining fat and cook over medium-high heat until soft. Add the garlic and cook 2 minutes. Add the gochugaru and cumin – cook another 2 minutes.
• Add the beer, scraping up any brown bits. Bring to a boil and then reduce the heat to medium-high and cook until reduced and thickened – approximately 10 minutes.
• Meanwhile, puree the tomato sauce and chipotle peppers in a food processor, then set aside.
• Add the chocolate to the pot on the stove and stir to combine.
• Return the beef to the pot and add the chicken stock, tomato and chipotle puree, brown sugar, and 1¼ teaspoons Kosher salt. Bring to a boil and then reduce heat to medium. Simmer, uncovered for 45 minutes to 1 hour – until you have reached the desired consistency.
• Add the black beans and cook for another 5 minutes, covered.
• Remove the pot from heat and add the lime juice. Add salt and pepper to taste. Serve with a dollop of sour cream, grated cheese, and scallions.