Please Welcome to Your Plate… Miss Chilli Korea

This mash up recipe features all the best bits of the classic chilli con carne but with the added punch of Korean spices through the use of Gochujang. Gochujang is one of the backbone ingredients of Korean cooking. The kick and depth of flavour that it adds to the chilli really adds another dimension to this classic dish.

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1 tbsp. extra-virgin olive oil
1/2 large white onion, chopped
3 cloves garlic, crushed
2 tbsp tomato purée
680 grams minced beef
1 tbsp. chilli powder
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp paprika
2 tsp Gochujang
1 tsp Salt
1 tbsp Freshly ground black pepper
400 grams canned kidney beans, drained
800 grams tinned Chopped Tomatoes


  1. Heat oil in a large pot over medium heat
  2. Add onion and cook for about 5 minutes, until soft
  3. Stir in garlic and cook for 1 minute, then add tomato purée and stir
  4. Add minced beef and cook until brown. Drain fat and return to heat
  5. Add chilli powder, cumin, oregano, paprika, and season generously with salt and pepper
  6. Pour in kidney beans and chopped tomatoes and bring chilli to a boil
  7. Reduce heat and stir in Gochujang
  8. Simmer for 20 minutes then serve with rice and sour cream