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