Chili con Carne

By kathryns

Prepare one day up to 5 days ahead for best flavor; use whole dried chilis

Ingredients

• 3 TB ancho chili powder or 3 medium pods (about 1/2 oz) toasted and ground
• 3 TB New Mexico chili powder or 3 medium pods (about 1/2 oz) toasted and ground
• 4 pounds well-trimmed boneless beef chuck, cut into 1/2-inch cube
• 7-8 slices bacon (8 oz) cut into 1/4 inch pieces
• 1 medium onion, chopped
• 5 garlic cloves, minced
• 4-5 small jalapeno chile peppers, stemmed, seeded and minced
• 2 tablespoons cumin seeds, toasted and ground
• 2 tsp dried oregano, preferably Mexican
• 1 cup crushed tomatoes or plain tomato sauce
• 2 TB lime juice
• 5 TB masa harina or 3 TB cornstarch
• Ground black pepper
• 2 teaspoons coarse kosher salt
• 2 tablespoons tomato paste
• 3 tablespoons masa (corn tortilla mix)
• Coarsely grated sharp cheddar cheese
• Chopped green and/or red onion
• Chopped fresh cilantro
• Diced fresh tomatoes (optional)
• Sour cream (optional)

Details

Servings 6
Preparation time 90mins
Cooking time 705mins
Adapted from epicurious.com

Preparation

Step 1

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

Fry bacon in large Dutch oven over medium-low heat until fat renders and bacon crisps, about 10 minutes. Remove bacon with slotted spoon to paper towel-lined plate; pour all but 2 tsp fat from pot into small bowl; set aside.

Increase heat to med-high; saute meat in four batches until well-browned on all sides, about 5 minutes, adding 2 tsp bacon fat to pot each time as needed. Set browned meat aside in large bowl.

Reduce heat to medium and add 3 TB bacon fat to now empty pan. Add onion and saute until fragrant about 2-3 miuntes. Add garlic and jalapenos and saute until fragrant, about 1 minute. Add chili powder mixture and saute' until fragrant 2-3 minutes.

Add reserved bacon and browned beef, crushed tomatoes or tomato sauce, lime juice and 7 cups of water. Bring to simmer. Continue to cook at steady simmer until meat is tender and juices are dark, rich and starting to thicken about 2 hours.

Mix masa harina or cornstarch with 2/3 c water in a small bowl to form a smooth paste. Increase heat to medium, stir in paste and simmer until thickened, 5-10 minutes. Adjust seasonings generously with salt and pepper to taste.

Serve immediately or for best flavor, cool slightly, cover and refrigerate overnight or up to 5 days. Reheat before serving

Divide chili among bowls. Top with garnishes and serve.