Smoky Chili con Carne
Total Time: 20 minutes
Hands-on Time: 20 minutes
Makes: 3-4 servings
The notable absence of beans is what separates the original chili con carne (chili with meat) from other chili recipes.
In this version of a classic, smoked paprika adds flavorful depth, richness and spicy robustness.
3 teaspoons No-Beef Broth Powder 1 lb.
1 teaspoon Smoked Ground Paprika 1.87 oz.
1 teaspoon Organic Chili Powder 1.94 oz.
2 teaspoons Organic Cut & Sifted Oregano Leaf 0.36 oz.
1 teaspoon Organic Ground Cumin Seed 1.76 oz.
1 teaspoon Organic Ground Coriander Seed 1.66 oz.
1 pinch Organic Ground Cayenne Chili Pepper 1.70 oz.
1 teaspoon olive oil.
1 bell pepper, minced.
1 medium red onion, minced.
1 jalapeno pepper, seeds removed and minced.
2 garlic cloves, minced.
1 pound stew beef, cut into 1/4-inch cubes.
1 cup ale or water.
2 cups tomatoes, crushed.
In a stockpot over medium-low heat, heat olive oil.
Add minced red onion, pepper and jalapeño.
Cook for 6 to 8 minutes, until onions are translucent and fragrant.
Stir in garlic and cook for 1 minute more.
Add beef and cook, stirring frequently, for 4 to 5 minutes, until meat is browning.
In a small bowl, combine ale or water and beef broth.
Pour liquid into pot, then add tomatoes and spices.
Stir until well combined.
Bring to a boil, then reduce to a simmer.
Cover and let simmer for 60 to 90 minutes.
Taste and add additional spices if desired.
The strong ale taste will cook out as the chili cooks longer, so don’t skimp on the cooking time.
Water can be used in place of ale.
If chili is too thick at the end of cooking, add 1/2 to 1 cup of water to thin.