Korean Slow Cooker Chili

• •2 lb Ground Beef (preferably lean)
• •1 large Onion (diced)
• •1 large Red Bell Pepper (diced)
• •1 large Green Bell Pepper (diced)
• •2 small Jalapeño Pepper (minced (remove seeds for less heat))
• •6 cloves Garlic (minced)
• •2 tbsp Fresh Ginger (minced)
• •1 cup Gochujang (Korean Chili Paste) (or more, to taste)
• •1 cup Soy Sauce (low sodium)
• •1 6oz can Tomato Paste
• •1 15oz can Canned Kidney Beans (drained and rinsed)
• •1 15oz can Canned Cannellini Beans (drained and rinsed)
• •3 cups Beef Broth (low sodium)
• •2 tbsp Brown Sugar (packed)
• •1 tbsp Sesame Oil
• •1 tsp Salt (to taste)
• •1 tsp Black Pepper (to taste)
• •2 stalks Green Onions (sliced, for garnish)
• •1 tbsp Sesame Seeds (for garnish)

Instructions

1. 1

   In a large skillet, brown the ground beef over medium-high heat. Drain any excess grease.

2. 2

   Transfer the browned ground beef to a slow cooker.

3. 3

   Add the diced onion, red bell pepper, green bell pepper, minced jalapeño, minced garlic, and minced ginger to the slow cooker.

4. 4

   Stir in the gochujang, soy sauce, tomato paste, kidney beans, cannellini beans, beef broth, brown sugar, sesame oil, salt, and black pepper.

5. 5

   Mix well to combine all ingredients.

6. 6

   Cover and cook on low for 7-8 hours, or on high for 3-4 hours, or until the vegetables are tender and the flavors have melded.

   🌡️ low
7. 7

   Before serving, taste and adjust seasonings if necessary. Add more gochujang for extra heat, or a pinch of brown sugar to balance the flavors.

8. 8

   Serve hot, garnished with sliced green onions and sesame seeds.

Chef's Tips

• 💡For a thicker chili, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Stir the slurry into the chili during the last 30 minutes of cooking.
• 💡Adjust the amount of gochujang to your preferred level of spiciness.
• 💡Serve with rice or cornbread for a complete meal.