Korean BBQ Chili
Description
A Flavor Explosion: Korean BBQ Chili Adventure
Hey there, foodies and fellow flavor enthusiasts! Today, I’m excited to share my culinary journey inspired by a mouthwatering experience at the Firefighter Cookoff. As a chili lover and a fan of all things spicy, I stumbled upon a tantalizing bowl of Korean BBQ Chili that set my taste buds ablaze. So, without further ado, let’s dive into my adventure of recreating this scrumptious dish!
It all began with a chilly autumn afternoon, surrounded by the warm camaraderie of the Firefighter Cookoff. While wandering through the aromatic maze of various chili booths, my taste buds were led on an unforgettable adventure when I stumbled upon the Korean BBQ Chili booth. A group of dedicated firefighters had cooked up a storm of flavors that danced on my palate – gochujang, jalapeño, ginger, and a medley of other mouthwatering ingredients.
The taste of that first spoonful was like a symphony of flavors. The gochujang, a spicy and slightly sweet Korean chili paste, brought a delightful heat that was perfectly balanced by the freshness of the jalapeños. The ginger added a zesty, warming note that was both comforting and invigorating. It was a sensory experience like no other, and I knew I had to try my hand at recreating this masterpiece at home.
The end result was nothing short of spectacular. The Korean BBQ Chili had all the fire and passion of the original, and each spoonful was an explosion of flavors. The gochujang provided a smoky depth, the jalapeños brought the heat, and the ginger added a warm, aromatic note that brought everything together. It was a harmonious dance of ingredients that warmed both the body and the soul.
So there you have it, my culinary journey inspired by that unforgettable Korean BBQ Chili at the Firefighter Cookoff. If you’re a fan of bold flavors and spicy delights, I urge you to embark on your own adventure in the kitchen. Gochujang, jalapeño, ginger, and more – they all come together to create a chili experience like no other. I hope you enjoy this recipe as much as I did, and may your taste buds dance with joy!
Ingredients
3 tablespoons vegetable oil
3 pounds ground turkey or chicken
6 cloves garlic, roughly chopped
1 medium onion, roughly chopped
2 jalapeño peppers, minced
2” ginger, peeled and grated
6 tablespoons gochujang
3 tablespoons brown sugar
2 ½ teaspoons Chinese 5 Spice
1 tablespoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons salt
28 ounces can diced tomatoes
¼ cup tamari
3 tablespoons chili garlic sauce
1 tablespoon sriracha
1 bottle beer (fat tire is a good one)
3 tablespoons rice vinegar
4 cups beef stock, plus more if necessary
2 cans kidney beans, rinsed and drained
½ bunch cilantro
Garnish:
Grated cheddar cheese
Thinly sliced scallions
Cilantro leaves, roughly torn
Wonton Strips for serving
Instructions
In a large dutch oven, heat oil over medium heat; the meat and brown on all sides, cooking until almost cooked through. Add garlic, onion, jalapeño, and ginger; and stir to combine. Saute until the vegetables are tender and fragrant. Add gochujang, brown sugar, Chinese 5 Spice, cumin, coriander and salt, and work the spices into the meat and vegetables. Pour in the diced tomatoes, scraping up the browned bits from the bottom of the pan. Add the tamari/soy sauce, chili garlic sauce, sriracha, beer, rice vinegar, and beef stock and bring to a boil, then reduce to a simmer. Simmer for 30 minutes, or up to a couple of hours to let the flavors meld.
Assembly: Ladle chili into individual serving bowls and top with cheddar, scallions, sour cream, wonton strips, and cilantro. Serve immediately.
