Chili Con Carne

By LaLaCooks

Ingredients

• 3 TBSP ancho chili powder, or 3 med whole chilies toasted and ground
• 3 TBSP New Mexico chili powder or 3 med whole chilies, ground
• 2 TBSP cumin seeds, toasted in dry skillet 4 mins then ground
• 2 tsp ground oregano
• 7 1/2 cups plus 2/3 cup water
• 1 4 pound beef chuck roast, trimmed of excess fat and cut into 1 inch cubes
• 2 tsp salt
• 8 slices bacon diced
• 1 med onion, minced
• 5 med garlic cloves minced or pressed
• 4-5 small jalapeno chilies ribs and seeds removed, minced
• 1 cup crushed tomatoes
• 2 TBSP lime juice
• 5 TBSP masa harina or 3 TBSP cornstarch
• Pepper

Details

Servings 4

Preparation

Step 1

Mix chili powders, cumin and oregano in small bowl, stir in 1/2 cup water to form thick paste, set aside. Toss beef cubes with salt, set aside

Fry bacon in large pan over med low heat til fat renders and bacon crisps, about 10 mins. Remove bacon to paper towel lined plate, pour all but 2 tsp fat from pot into small bowl, set aside. Increase heat to med high, cook meat in 4 batches until well-browned on all sides, about 5 mins per batch. Add additional 2 tsp bacon fat to pot as necessary.

Reduce heat to med and add 3 TBSP bacon fat to empty pan, add onion and cook til softened. Add garlic and jalapenos, cook til fragrant 1 minute. Add chili paste, cook til fragrant 2 -3 mins. Add bacon and beef, crushed tomatoes, lime juice and 7 cups water, bring to simmer. Continue to cook at steady simmer until meat is tender and juices are dark and rich. 2 hours.

Mix masa harina with remaining 2/3 cup water ( cornstarch with 3 TBSP water) in small bowl to form smooth paste. Increase heat to medium, stir in paste and simmer until thickened, 5-10 mins. Season generously with salt and ground black pepper, serve immediately or cool and fridge. Up to 5 days.