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Gochujang Beef and White Bean Chili
Andre Lewis

Gochujang Beef and White Bean Chili

Gochujang brings fermented chile depth and a measured sweetness to a tomato-and-beef pot; it doesn't turn dinner into barbecue sauce. Cannellini beans are mild enough to carry it. Start with two tablespoons of paste, because brands vary wildly and you can add the third near the end.
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Prep Time 20 minutes
Cook Time 6 hours 15 minutes
Total Time 6 hours 35 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs 90-percent lean ground beef
  • 1 cup diced yellow onion
  • 4 cloves garlic minced
  • 1 tbsp grated fresh ginger
  • 2 tbsp gochujang chile paste
  • 2 tbsp low-sodium soy sauce
  • 28 oz canned crushed tomatoes
  • 30 oz canned cannellini beans drained and rinsed
  • 1 1/2 cups low-sodium beef broth
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil

Method
 

  1. Brown the beef and onion in a skillet over medium-high heat for 8 to 10 minutes, crumbling the meat until it reaches 160°F.
  2. Drain the fat and stir in the garlic, ginger and gochujang for 30 seconds.
  3. Transfer the mixture to a 6-quart crockpot and add the soy sauce, tomatoes, beans and broth.
  4. Cover and cook on low for 5 to 6 hours until the beans are tender and the broth has thickened.
  5. Stir in the rice vinegar and sesame oil, then add up to 1 additional tablespoon gochujang only if the chili tastes mild.