2022 – Haut 2 Pot

2022 Korean Chili

Serving Size:
4-6
Time:
3 hours to 3 1/2 hours
Difficulty:
Intermediate

Ingredients

  • 3 Lbs Chuck Roast (Cubed to your Liking)
  • Salt & Pepper
  • 1 Red Onion (Finely Chopped)
  • 3 Jalapeños (Chopped)
  • 5 Cloves of Garlic (Finely Diced)
  • 1 1/2 Chipotle Pepper in Adobe Sauce (Finely Chopped)
  • 2 Tsp Adobe Sauce from Chipotle Peppers
  • 2 Tbsp Maple Syrup
  • 1 Tbsp Ground Cumin
  • 1 Tsp Ground Coriander
  • 1 Tsp Smoked Salt (Maybe Needed, Check after an hour of cooking)
  • 1 28 oz Can of Whole Tomato (Crushed by Hand or Blender)(Strainese Brand)
  • 1 Bottle Negro Modelo Dark Beer
  • 2 Cups Beef Broth
  • 2 15 oz Cans Kidney Beans
  • 1/2 Cup Cilantro (Finely Chopped)
  • Kimchi (Finely Chopped)(With Asian Pear if you can find)

Directions

  1. For best results Salt and Pepper the meat a day in advance. Brown in a large thick Crock Pot with Light Olive Oil on Mid Low Heat. Once browned on all sides, remove Meat and set aside.
  2. Add more Olive Oil to the pot and add the Jalapeños and Onions over Mid Low Heat. Once getting tender add the Garlic, Adobe Chipotle, Adobe Sauce, Spices and Maple Syrup.
  3. Whisk together the Gochulang and Beef Broth and add to the pot along with the Beer and Tomato. Use wooden Spoon to scrape up bits from Bottom of pan. Add Meat and bring to a light boil and let cook for 3 hours on Low Heat. Cover for wetter or leave uncovered for thicker chili. I do a hybrid and stir occasionally.
  4. After an Hour of Cooking taste to see how much, if any, Smoked Salt is needed.
  5. After 2 hours of cooking add the Beans.
  6. Serve with Sweeter Kimchi and Cilantro, also, cheese and sour cream would work as well.