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Spicy Korean Chili With Kimchi Recipe

korean chili

With Fall festivities just around the corner, we have a spicy treat from August 2018 Featured Chef, Ellie O’Brien. Ellie shares her Spicy Korean Chili with Kimchi recipe featuring 100% grass-fed ground beef for those evenings when you need some spice in your life!

Recipe Author: Ellie O’Brien of Hungry By Nature

USWM Shopping List: 85% Lean, Grass-fed, Grass-finished Ground Beef

korean chili

PHOTO CREDIT: Ellie O’Brien/Hungry By Nature

 

Ingredients:

  • 1 pound 85% lean ground beef
  • Salt and pepper
  • ½ red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup kimchi
  • ⅛ cup gochugaru (Korean chili powder)
  • 1 tablespoon ground cumin
  • 3 cups vegetable stock, divided
  • 1 (14 oz) can tomato sauce
  • 1 chipotle pepper from a can of chipotle peppers in adobo sauce, minced
  • 1 large sweet potato, diced

Toppings: coconut yogurt, scallions

 

Instructions For Korean Chili:

  1. Brown the ground beef over medium-high heat in a large pot, and season with salt and pepper. Saute until cooked through. Using a slotted spoon, transfer the beef to a bowl and set aside.
  2. Add the onions to the pan with the remaining fat and cook over medium-high heat until soft. Add the garlic and kimchi and cook 2 minutes. Add the gochugaru and cumin – cook another 2 minutes.
  3. Add 1 cup of veggie stock, 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.
  4. Return the beef to the pot and add the sweet potato, remaining veggie stock, tomato sauce and chipotle pepper, and 1¼ teaspoons salt. Bring to a boil and then reduce heat to medium. Simmer, uncovered for 20-30 minutes – until you have reached the desired consistency.
  5. Serve with coconut yogurt and scallions.

 

Ellie O'BrienMeet The Chef:

Ellie O’Brien is the food blogger behind Hungry By Nature — a gluten-free and paleo food blog dedicated to inspiring others to live a healthy and balanced life, starting in the kitchen! Having been diagnosed with multiple autoimmune diseases, she made transformative changes to her diet. She has recently launched a new gluten-free and grain-free granola company — also called Hungry By Nature!