This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing How To Make Korean Skillet Chili By Rachael

Chili gets a Korean-inspired makeover from Rach, who heaps on the spicy flavors of chile paste, chile flakes, and kimchi.


  • 2 tablespoons neutral oil
  • 1 pound ground beef (80% lean)
  • 1 pound ground pork
  • Salt and pepper
  • 1 ½ tablespoons gochugaru (Korean chile flakes), such as Mother in Law's brand
  • 1 scant tablespoon ground cumin, or a palmful
  • 1 scant tablespoon ground coriander, or a palmful
  • 1 large onion, finely chopped
  • 4 cloves garlic, chopped
  • 1 ½ inches ginger, grated or minced
  • About 2 tablespoons Tamari/soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon toasted sesame oil
  • 3 tablespoons gochujang (fermented soy and chile paste), such as Mother in Law's brand
  • 1 cup lager beer, light in color and flavor
  • One 14-ounce can diced tomatoes
  • One 8-ounce can tomato sauce
For the toppings:
  • Kimchi, such as Mother in Law's brand, chopped
  • Dry roasted peanuts or salt and pepper peanuts, chopped
  • Scallions, thinly sliced on bias
  • Original Popchips or Snacklin's Barbecue or Miso Ginger flavor
  • Lime wedges


Serves: 4 to 6


Heat a Dutch oven over medium-high heat with neutral oil, 2 turns of the pan, add beef and pork and brown and crumble. Season the beef with salt, pepper, chili flakes, cumin, and coriander. Stir well and add the onions, combine, add garlic and ginger and partially cover, stir occasionally, 3-5 minutes. Add soy, Worcestershire, sesame oil, and gochujang paste, then combine. Add beer and let it absorb fully, then add tomatoes and tomato sauce, reduce heat to low and simmer 15-20 minutes. Serve with suggested toppings.