It’s the season for cozy one-pot suppers. Here’s a super simple Chile Con Carne recipe — perfect for weeknight dinner, bonfire potluck or tailgate party. This dish gets its flavorful kick from fresh, delicious Fire Mountain Spices including chile powder, cumin and organic smoked sea salt.
2 pounds ground beef
¼ c olive oil
1 large onion, chopped
1 ¼ teaspoon garlic powder
1 quart chicken broth
1 can (14.5 oz.) diced tomatores
5 Tablespoons Fire Mountain Spices organic chili powder
1 Tablespoon Fire Mountain Spices organic ground cumin
2 Tablespoons Fire Mountain Spices organic smoked paprika
1 teaspoon Fire Mountain Spices organic cayenne (optional)
2 Tablespoons Fire Mountain Spices organic dried oregano
1 teaspoon Fire Mountain Spices Alderwood Smoked Sea Salt
3 bay leaves
Pour olive oil into the bottom of a large dutch oven. Add ground beef and chopped onion. Cook, stirring, until meat is brown and onion translucent. Add the remaining ingredients. Simmer 1-2 hours. Add 1-2 cans cooked kidney beans, drained and rinsed, if desired and simmer for an additional 15-20 minutes or until beans are heated through. Makes 8 – 10 servings.
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