For the Meat Base:

• 1.5 lbs Ground Beef: Opt for 80/20 ground beef for a good balance of flavor and richness. The fat content renders down beautifully, contributing to the chili’s depth and texture. You can also use ground chuck for a richer, beefier flavor. For a leaner option, use ground sirloin, but you might need to add a tablespoon of olive oil during browning to prevent dryness.
• 1 lb Ground Pork: Adding ground pork alongside beef elevates the flavor profile, introducing a subtle sweetness and a different texture. Use ground pork that is not overly lean to ensure moisture and flavor. If you prefer, you can substitute with more ground beef, but the pork adds a wonderful dimension.
• 1 Large Onion, Diced: Yellow or white onion works best as a base flavor. Dicing it uniformly ensures even cooking and prevents any large, overpowering pieces in the finished chili.
• 2 Bell Peppers (Red and Green), Diced: Bell peppers add sweetness, color, and a slight crunch. A combination of red and green provides visual appeal and a balanced flavor profile. Feel free to use other colors like orange or yellow for variation.
• 2 Jalapeño Peppers, Minced (Seeds Removed for Less Heat, Optional): Jalapeños bring a welcome kick of heat. Adjust the quantity based on your spice preference. Removing the seeds and membranes significantly reduces the heat level, making it more approachable for those sensitive to spice. For a milder flavor, consider using poblano peppers instead.
• 4 Cloves Garlic, Minced: Fresh garlic is crucial for building the aromatic base of the chili. Mince it finely to release its flavor effectively. If you don’t have fresh garlic, you can substitute with 1 teaspoon of garlic powder, but fresh is highly recommended.
• 1 Inch Ginger, Grated: Fresh ginger adds a warm, zesty note that complements the Korean spices beautifully. Grate it finely to ensure it blends seamlessly into the chili. If fresh ginger isn’t available, you can use ½ teaspoon of ground ginger, but the fresh flavor is far superior.

Korean Flavor Infusion:

• ¼ Cup Gochujang (Korean Chili Paste): Gochujang is the star of the Korean flavor profile. This fermented chili paste provides a complex blend of savory, sweet, and spicy notes. Choose a good quality gochujang for the best flavor. Different brands vary in spice level, so adjust the amount to your preference.
• 2 Tablespoons Gochugaru (Korean Chili Flakes): Gochugaru adds a vibrant red color and a different kind of heat – a fruity, smoky spice. There are two types: coarse and fine. Coarse gochugaru is ideal for kimchi and adds texture, while fine gochugaru is better for sauces and marinades where you want a smoother texture. For this chili, either will work well, but coarse gochugaru can add a nice visual appeal.
• 3 Tablespoons Soy Sauce (Low Sodium Recommended): Soy sauce provides umami and saltiness, balancing the sweetness of the gochujang and other ingredients. Low sodium soy sauce is recommended to control the overall salt level. You can also use tamari for a gluten-free option.
• 2 Tablespoons Sesame Oil: Toasted sesame oil adds a nutty, aromatic depth that is characteristic of Korean cuisine. Use toasted sesame oil, as it has a much richer flavor compared to regular sesame oil.
• 1 Tablespoon Rice Vinegar: Rice vinegar provides a subtle tanginess that brightens the flavors of the chili. Seasoned rice vinegar (with added sugar and salt) is not recommended here; opt for unseasoned rice vinegar. If you don’t have rice vinegar, you can substitute with apple cider vinegar or white wine vinegar.
• 1 Tablespoon Brown Sugar: Brown sugar adds a touch of sweetness that balances the spice and savory elements. Light or dark brown sugar can be used; dark brown sugar will add a slightly more molasses-like flavor.
• 1 Teaspoon Fish Sauce (Optional, but Highly Recommended): Fish sauce adds a profound umami depth that elevates the overall flavor. While optional, it’s highly recommended for authentic Korean flavor. Choose a good quality fish sauce; a little goes a long way. If you are vegetarian or vegan, you can omit it or consider using a vegetarian fish sauce alternative made from seaweed or mushrooms.

Chili Staples:

• 2 (14.5 oz) Cans Diced Tomatoes, Undrained: Diced tomatoes form the liquid base of the chili and provide acidity and body. Use undrained diced tomatoes to retain their juices and contribute to the overall liquid content.
• 1 (15 oz) Can Kidney Beans, Drained and Rinsed: Kidney beans are a classic chili bean, providing a hearty texture and mild flavor. Drain and rinse them to remove excess sodium and starch.
• 1 (15 oz) Can Black Beans, Drained and Rinsed: Black beans add another layer of texture and flavor complexity to the chili. Like kidney beans, drain and rinse them before adding.
• 1 Cup Beef Broth (Low Sodium): Beef broth adds moisture and enhances the beefy flavor of the chili. Low sodium broth is recommended to control the salt level. You can also use chicken broth or vegetable broth for a slightly different flavor profile.
• 2 Tablespoons Tomato Paste: Tomato paste intensifies the tomato flavor and adds richness and depth to the chili.
• 1 Tablespoon Chili Powder: Chili powder provides a foundational chili flavor. Use a good quality chili powder blend. If you have individual chili powders (like ancho, chipotle, etc.), you can create your own blend for a more customized flavor.
• 1 Teaspoon Cumin: Ground cumin adds warmth and earthy notes, a classic chili spice.
• 1 Teaspoon Smoked Paprika: Smoked paprika adds a smoky depth that complements the Korean flavors beautifully and enhances the overall complexity of the chili. Regular paprika can be used as a substitute, but smoked paprika is highly recommended.
• Salt and Black Pepper to Taste: Seasoning is crucial. Adjust salt and black pepper throughout the cooking process to bring out the flavors and balance the dish to your preference.