Korean BBQ Chili with Ground Beef and Asian Spices
This fusion chili combines classic American comfort food with Korean BBQ flavors through soy sauce, rice vinegar, ginger, and sesame seeds. Ground beef simmers with kidney beans in a savory-sweet tomato base infused with garlic, chili powder, and red pepper. The result is a hearty, warming dish that bridges two beloved cuisines. Perfect for weeknight dinners or casual entertaining, this chili offers familiar comfort with an exciting twist. Serve over jasmine rice or noodles for a complete meal that satisfies both chili lovers and those craving Korean-inspired flavors.
Ingredients
- 1 pound ground beef
- 4 green onions, sliced and separated into white and green parts
- 1 can (16 oz) red kidney beans, undrained
- 2 cans (8 ounces each) tomato sauce
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp granulated sugar
- 1 tbsp McCormick® Chili Powder
- 2 tsps McCormick® Garlic Powder
- 2 tsps McCormick® Ginger, Ground
- ½ tsp McCormick® Red Pepper, Ground
- McCormick® Sesame Seed, for garnish
Instructions
- 1
Cook ground beef and white parts of green onions in large skillet on medium-high heat until beef is no longer pink, stirring occasionally
- 2
Drain fat from beef mixture
- 3
Stir in kidney beans with liquid, tomato sauce, soy sauce, rice vinegar, sugar, chili powder, garlic powder, ginger, and red pepper
- 4
Bring mixture to boil
- 5
Reduce heat to low, cover and simmer 15 minutes until slightly thickened, stirring occasionally
- 6
Sprinkle with remaining green onion parts and sesame seeds before serving
Tips
Drain the beef thoroughly after browning to prevent the chili from becoming greasy and to allow the Asian flavors to shine through.
Reserve some green onion tops and sesame seeds for garnishing each bowl individually for the best presentation and fresh flavor.
Let the chili rest for 5 minutes after cooking to allow flavors to meld and achieve the perfect serving consistency.
Good to Know
Refrigerate up to 4 days in covered container. Flavors improve overnight.
Can be made 1-2 days ahead. Reheat gently, adding liquid if needed.
Serve hot over jasmine rice or noodles. Garnish with green onions and sesame seeds.
Common Mistakes
Don't skip draining the beef fat or the chili will be greasy
Avoid high heat during simmering to prevent scorching the bottom
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this spicier?
Yes, increase the red pepper or add fresh chili peppers like jalapeños or Korean gochugaru for authentic heat.
What if I don't have rice vinegar?
Substitute with white vinegar or apple cider vinegar, using slightly less as they're more acidic than rice vinegar.
How long does this keep?
Refrigerate up to 4 days or freeze up to 3 months. The flavors actually improve after sitting overnight.