Nick Evans has been writing flavorful and approachable recipes for home cooks for over 15 years on his website, Crunch Time Kitchen. His site features over 1,000 recipes for all occasions, but he specializes in fast dinners, game-day eats, and delicious breakfasts. He lives in Denver with his wife and two kids.
Serves: 6
Time - Prep:30 min Cook: 2 hours
Ingredients
- 2 ½ pounds chuck roast, cubed
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons neutral oil
- 1 medium white onion, chopped
- 6 cloves garlic, chopped
- 1 cup cherry tomatoes, quartered
- ¼ cup gochujang
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 3 cups beef stock
- Slivered green cabbage, for serving
- Chopped scallions, for serving
- Sour cream, for serving
Tools
Large pot or Dutch Oven
Directions
- Prepare Chuck Roast
Cube chuck roast into about ¾-inch chunks. Remove any large pieces of fat, but some fat is fine. Toss cubes with salt and pepper. In a large Dutch oven over medium-high heat, add neutral oil. Add beef cubes and brown well, cooking for 8-10 minutes, stirring occasionally. - Start Chili
Remove beef cubes from the pot. Add the onions, garlic, and tomatoes and stir. Use aromatics to scrape up any bits on the pan. Continue to cook for 4-5 minutes until vegetables soften. - Spice it up
Add gochujang, spices, soy sauce, brown sugar, and rice vinegar to the pot an stir to combine well. Cook for a minute and then add beef stock. Bring to a simmer and add cubed beef back to the pot along with any juices. Always check the doneness of your beef with a meat thermometer. - Simmer the chili
Once simmering, turn heat down to low, cover, and simmer for about two hours until beef is very tender. Stir occasionally to prevent sticking. If the chili is too watery, remove lid so some of the liquid can evaporate. - Serve
When ready to eat, serve the chili in bowls with slivered fresh green cabbage, scallions, and sour cream.