Smoky Chili Con Carne

A hearty one-pot classic loaded with ground beef, beans, corn, and bold spices. This chili gets its signature kick from Eastanbul Aleppo Pepper Flakes and a rich depth from smoked paprika.
Chef’s Tip: Let the chili sit for 10–15 minutes off the heat before serving to enhance the flavors.

Ingredients

• 500g ground beef
• 1 onion, chopped
• 1 tsp Eastanbul Aleppo Pepper
• 1 tsp Eastanbul Paprika Smoked
• 1 tsp Eastanbul Garlic Powder
• 1 red bell pepper, chopped
• 1 can (400g) chopped tomatoes
• 1 can (400g) red kidney beans, drained
• 1/2 cup corn kernels
• 1 tbsp tomato paste 

• Salt, pepper & 1/2 cup water or broth

Directions

1. Heat olive oil in a large pot over medium heat. Add onion and bell pepper, sauté until softened.
2. Add ground beef and cook until browned, breaking it apart as it cooks.
3. Stir in garlic, tomato paste, paprika, Aleppo pepper, salt, and pepper. Cook for 1–2 minutes.
4. Add tomatoes, beans, corn, and water or broth. Mix thoroughly.
5. Bring to a boil, then reduce heat and simmer uncovered for 30–40 minutes.
6. Stir occasionally. Add more water if too thick. Adjust seasoning to taste.
7. Let rest 10 minutes before serving.
8. Garnish with cilantro, lime wedges, or chili slices if desired.

Recipe Products

Eastanbul Aleppo Pepper

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Eastanbul Paprika Smoked

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Eastanbul Garlic Powder

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Eastanbul Aleppo Pepper Hot

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