If you live in an area in the U.S. with a large Hispanic population, you've probably heard of chili con carne.

Literally, chili with meat. It feels like a Mexican-style dish but also has a cowboy food vibe. It's often eaten with fries.

But the funny thing is, it has completely established itself as a local dish, especially in the southern U.S., particularly Texas.

Having lived in Texas, at some point, this chili con carne became my 'soul food.'

When I'm feeling down, when it's raining and I don't want to go out, or when I just want to relax at home with a movie and a beer — I pull out this chili. To be precise, I don't just pull it out to eat, I cook it.

At first, I didn't think it would be that delicious.

I just tried it once at a party at a friend's house, and wow? I found it surprisingly addictive.

Meat, beans, tomato sauce, and spicy seasonings come together to create a salty-sweet deep flavor that spreads warmly in your mouth.

And above all — it pairs perfectly with rice.

The version I make at home is a slightly modified Korean-style chili.

First of all, the ingredients are simple.

Ground beef or turkey, onion, garlic, canned tomatoes, red beans (or black beans), chili powder, and cumin are what you need.

But I add a little gochugaru and a very small amount of doenjang (!).

It sounds like a strange combination, but it oddly enhances the umami flavor. After all, Korean palates tend to miss that deep fermented taste.

The cooking method isn't difficult either.

Heat oil in a pan, sauté the onion and garlic, add the meat and cook it, then add the tomatoes, beans, and a bunch of spices and let it simmer.

At first, it might seem bland, but as it reduces, the broth develops a rich, buttery feel.

At that point, turn off the heat, let it cool slightly, and serve it over rice, tortillas, or potato chips for true happiness.

People in our country might say, 'What is this, a meat stew with beans?' but as you eat it, you'll fall for its charm.

Especially in winter, it's just perfect.

And it's also great for using up leftovers.... You can throw in any leftover vegetables, and canned beans or tomato paste that are nearing their expiration date!

I can eat this chili for three days once I make it. The first day with rice, the second day with baked potatoes or sweet potatoes on top, and the third day as 'chili nachos' with cheese melted in the oven.

It feels like I've become a chef with just one ingredient.

A friend asked me, "Why do you make chili so often?"

My answer was this: "Where else can you find a dish that has meat, beans, vegetables, and also lifts your spirits?"

If there's anyone who hasn't tried chili con carne yet, give it a try this weekend.

It can be cooked to suit Korean tastes and, above all, it's a dish like American kimchi stew that warms the soul.