Original video by @zaynab_issa — all credit to the creator.
Gochujang Chili
A weeknight chili where gochujang does all the heavy lifting, simmering seared ground beef, kidney beans, and fire-roasted tomatoes into something deeply savory with a gentle heat. Pile on sour cream, scallion greens, corn chips, and radish for crunch.
Ingredients
- —ground beef
- —salt
- —black pepper
- 1 bunchscallions · sliced, whites and greens separated
- —garlic · grated
- —gochujang
- 1 cankidney beans · rinsed
- —fire-roasted crushed tomatoes
- —water
- —sour cream · for topping
- —corn chips · for topping
- —radish · for topping
Steps
- 1
Slice a bunch of scallions, keeping the greens aside for topping.
- 2
Brown the ground beef in large clusters so it gets a good sear, seasoning with salt and pepper.
- 3
Add the scallions, break up the beef, and cook until the scallions soften.
- 4
Stir in the grated garlic and gochujang.
- 5
Add the rinsed kidney beans, fire-roasted crushed tomatoes, and water. Stir to combine.
- 6
Simmer for about 20 minutes, until it thickens and looks like chili.
- 7
Top with sour cream, scallion greens, corn chips, and radish.
Creator's notes
Fire-roasted crushed tomatoes are very important here. Toppings are flexible — sour cream, scallion greens, corn chips, and radish are what she used. Full recipe is free on her Substack.
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