Smoky Chili con Carne

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  • Total Time: 0 hrs 20 mins
  • Hands-on Time: 0 hrs 20 mins
  • 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.



    1. 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.

    2. Add beef and cook, stirring frequently, for 4 to 5 minutes, until meat is browning.

    3. In a small bowl, combine ale or water and beef broth. Whisk.

    4. 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.

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