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Home Cooking 4

Gochujang Paste in Texas Style Chili

zackly | Jul 12, 201709:41 AM

I’m cleaning out my refrigerator and freezer and am making a large batch of chili as I do a few times a year. It’s probably about 10 pounds which pretty much fills up a 13 quart rondeau. There’s ground beef, roast beef, smoked ham, Italian sausage meatballs, cured pork, onion and garlic plus the regular chili seasonings;
oregano, paprika, cayenne, cumin, habanero powder ground coriander, lots of Valencia hot pepper sauce, ketchup sambal, tomato sauce, soy sauce, horseradish and I’m sure I’m forgetting a few others. In the spirit of getting rid of old stuff, I have a substantial amount of Gochujang paste (1+ lbs.) that I’m thinking of adding to the pot. I want this chili very hot because it will mainly be used as a condiment sauce on hot dogs and hamburgers. I don’t have much experience with this paste, I think I used it once for Korean fried chicken. I’d love to get rid of it because it's a few years old but still looks fine.. Any opinions?

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