Smoky Beef Snack Stick Chili

National Food Day invites a playful spin on classic American chili. Thick coins of smoky beef snack sticks simmer with chili powder, smoked paprika, and tomatoes for a one-pot weeknight bowl that stays meaty and bold.

Serves 4 · 15 min prep · 40 min cook

Estimate for one serving

• 485 cal
• 28g protein
• 38g carbs
• 24g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 12 oz beef snack sticks
• 1 tbsp olive oil
• 1 large yellow onion
• 4 garlic cloves
• 1 jalapeño
• 2 tbsp chili powder
• 1 tbsp smoked paprika
• 2 tsp ground cumin
• 1 tsp dried oregano
• 2 tbsp tomato paste
• 28 oz can crushed tomatoes
• 2 cups beef broth
• 15 oz can kidney beans
• 15 oz can black beans
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp brown sugar
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup fresh cilantro

Instructions

1. 1Slice the beef snack sticks into thick half-inch coins so they stay meaty and hold their smoky seasoning through the simmer. Dice the onion, mince the garlic, and finely chop the jalapeño, removing seeds if you want milder heat.
2. 2Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat until it shimmers. Add the onion and cook, stirring often, until softened and lightly golden at the edges, about 5 to 6 minutes.
3. 3Stir in the garlic and jalapeño and cook just until fragrant, about 45 seconds. Add the chili powder, smoked paprika, cumin, and oregano and toast the spices in the pot for 30 to 60 seconds until deeply aromatic.
4. 4Push the aromatics aside and add the tomato paste. Let it darken and caramelize for about 1 minute, then stir everything together so the paste coats the vegetables.
5. 5Pour in the crushed tomatoes and beef broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a lively simmer.
6. 6Add the sliced beef snack sticks, drained and rinsed kidney beans and black beans, salt, black pepper, and brown sugar. Stir well so the sticks are submerged and will release their smoky flavor into the chili.
7. 7Reduce heat to medium-low, partially cover, and simmer gently for 25 to 30 minutes, stirring occasionally, until the chili thickens and the snack sticks are tender but still distinct. Taste and adjust seasoning if needed.
8. 8Ladle into bowls while hot. Top each serving with shredded cheddar, a spoonful of sour cream, and a scatter of chopped cilantro. Serve immediately with cornbread or tortilla chips if desired.