Gochujang Chili Con Carne

Name: Gochujang Chili Con Carne
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1 red onion finely chopped; 2 peppers large; 3 teaspoons garlic; 60 g coriander finely chopped; 1 kg mince can go to 1.5kg; 400 ml beef stock; 400 g red kidney beans; 400 g borlotti bean; 8 teaspoons gochujang paste; 400 ml passata; 1 lime; 15 g coriander; 1 lime; taco shells

by

P Scott

|

Apr 2026

20 min
1 h 30 min
6 people

Gochujang is a korean chili paste that gives the chili con carne a great depth of flavour and lovely texture. Feel free to use any beans you like, add more peppers, and add some chili powder if you want more of a kick

Nut free

Ingredients

6 people

Chili Con Carne

olive oil
2 tablespoons
red onion (finely chopped)
1
peppers (large)
2
garlic
3 teaspoons
coriander (finely chopped)
60 g
mince (can go to 1.5kg)
1 kg
beef stock
400 ml
red kidney beans
400 g
borlotti bean
400 g
gochujang paste
8 teaspoons
passata
400 ml
lime
1

To Serve

coriander
15 g
lime
1
taco shells

Instructions

In a large casserole pan, soften the onion and peppers for 8 mins on a medium heat, then add the garlic and coriander and fry for 1 min
Add the mince until browned
Combine the stock, beans, passata, gochujang paste and juice of a lime into the pan
Simmer for 1.5 hours in order to reduce down and thicken
Serve with fresh coriander, taco shells or rice (or just eat it straight from the pot!)