Kimchi Chili
- Kimchi Chili
- 1 pound dry pinto beans
- 1/4 cup plus 1 tablespoon olive oil
- 2 pounds beef chuck, cut into 1-inch pieces
- 2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1/2 pound Italian sweet sausage, casing removed
- 1 large yellow onion, diced
- 1 green bell pepper, seeded and chopped
- 3 garlic cloves, minced
- 3 tablespoons chili powder (or a blend of chili peppers you normally use)
- 1 tablespoon gochugaru (Korean chili pepper)
- 1 1/2 cups Napa cabbage kimchi (xref p000), chopped and divided
- 1 1/2 cups daikon kimchi (Kkattuggi xref p000)
- 1 (14-ounce) can diced tomatoes
- 2 dried bay leaves
- Sour cream, for serving
- Chopped scallions, for serving
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Bay leaves, dried (2)
- Green bell pepper (1)
- Pinto beans, dry (1 pound)
- Scallions (1)
- Tomatoes (1 (14-ounce) can)
- Yellow onion, large (1)
- Meat
- Beef chuck (2 pounds)
Italian sweet sausage (1/2 pound)
- Canned Goods
- Kimchi chili (1)
- Cooking & Baking
- Black pepper, freshly ground (1/2 teaspoon)
- Chili powder (3 tablespoons)
- Garlic cloves (3)
- Gochugaru (1 tablespoon)
- Kosher salt (2 teaspoons)
- Olive oil (5/16 cup)
- Dairy
- Sour cream (1)
- Prepared
- Daikon kimchi (1 1/2 cups)
- Napa cabbage kimchi (1 1/2 cups)
Preparation
Read recipe preparation on sassyradish.com
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Recipe Stats
Published December 3, 2012 (2 months ago).
18 people saved this recipe.
