Smoky Chili con Carne

Directions

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.

1. The strong ale taste will cook out as the chili cooks longer, so don't skimp on the cooking time.
2. If chili is too thick at the end of cooking, add 1/2 to 1 cup of water to thin.