Add a real kick to your chili routine with our Korean BBQ Chili. This sweet and savory chili is filled with cabbage, sweet potatoes, mirin and plenty of our powerhouse Black Belt Korean BBQ Sauce.
Korean BBQ Chili
Prep time: 15 minutes
Cook time: 40 minutes
|2 T||Sesame Oil, divided|
|1 lb.||Ground Beef|
|TT||Kosher Salt and Pepper|
|3||Celery Stalks, chopped|
|1||Red Onion, chopped|
|1||Sweet Potato, diced|
|3||Garlic Cloves, minced|
|2 1/2 cups||Savoy Cabbage, sliced|
|15 oz||Dark Red Kidney Beans, drained|
|2 cups||Beef Stock|
|3/4 cup||Black Belt Korean BBQ|
Cooked White Rice
- Heat 1 tablespoon of sesame oil in a large pot over medium heat. When hot, add the ground beef to the pot and season with Seoul Train. Cook beef for 5 minutes, stirring occasionally. Remove the beef with a slotted spoon, and set aside.
- Add the celery, onion, sweet potato, and 1 tablespoon of sesame oil to the pot and sauté for 3 minutes, until soft. Add the garlic and cabbage and sauté 2 more minutes. Season with Seoul Train.
- Deglaze with mirin, scraping up any brown bits with a wooden spoon. Add kidney beans, beef stock, and Black Belt. Stir well, then bring to a simmer. Return the ground beef to the pot, then turn heat to low and simmer for 25 to 30 minutes.
- Serve warm with cooked rice, kimchi, scallions, cilantro, and toasted sesame seeds.