Spicy Korean Chili with Kimchi
Description
Warning: Do not make this chili if you don't like super spicy! It's not your typical chili with beans. That said, it's flavorful and tasty, gluten free, healthy, paleo, easy and quick to prepare.
Ingredients
1 lb. ground beef
salt and pepper
1/2 red onion, finely chopped
2 cloves garlic, minced
1 c. kimchi (fermented napa cabbage with spices including chili powder, scallions, garlic, and ginger)
1/8 c. gochugaru ( red chili flakes)
1 T. ground cumin
3 c. vegetable stock, divided
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
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Brown ground beef over medium-high heat in a large pot until cooked through; season with salt and pepper, to taste. Using a slotted spoon, transfer beef to a bowl; set aside.
Add onions to the pot with the remaining fat; cook over medium-high heat until soft. Add garlic and kimchi; cook 2 minutes. Add the gochugaru and cumin; cook 2 minutes.
Add 1 c. vegetable stock; scrape up any brown bits; bring to a boil; reduce heat to medium-high; cook until reduced and thickened, about 10 minutes.
Return ground beef to the pot; add the sweet potato, remaining vegetable stock, tomato sauce, chipotle pepper and 1¼ t. salt; bring to a boil; reduce heat to medium; simmer uncovered for 20-30 minutes, – until desired consistency is reached.
Serve topped with coconut yogurt and scallions.
6 servings.