Smoky Chili con Carne

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  • Total Time: 1 hrs 45 mins
  • Hands-on Time: 30 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 the classic, smoked paprika adds flavorful depth, richness and spicy robustness.


  • 1 tablespoon olive oil

    1 medium red onion, minced

    1 bell pepper, minced

    1 jalapeño pepper, seeds removed and minced

    2 garlic cloves, minced

    1 pound stew beef, cut into 1/4-inch cubes

    1 cup beer/ale or water

    3 tablespoons Frontier Co-op No-Beef Broth Powder

    2 cups tomatoes, crushed

    1 tablespoon Frontier Co-op Organic Smoked Paprika

    1 tablespoon Frontier Co-op Organic Chili Powder

    2 teaspoons Frontier Co-op Organic Oregano

    1 teaspoon Frontier Co-op Organic Cumin

    1 teaspoon Frontier Co-op Organic Ground Coriander Seed

    1 pinch Frontier Co-op Organic Cayenne


    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 broth powder. Whisk to dissolve.
    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.

    If chili is too thick at the end of cooking, add 1/2 to 1 cup of water to thin.


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