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Category: Chili
Prep Time: Cook Time: Total Time:
3 tbsp ancho chili powder, or 3 medium pods (about 1/2 oz), toasted and ground (see note)
3 tbsp New Mexico chili powder, or 3 medium pods (about 3/4 oz), toasted and ground (see note)
2 tbsp cumin seeds, toasted in a dry skillet over medium heat until fragrant, about 4 minutes, and ground
2 tsp dried oregano, preferably Mexican
7 1/2 cups water
4 lbs beef chuck roast, trimmed and cut into 1-inch cubes
Salt
8 oz (about 8 slices) bacon, cut into 1/4-inch pieces
1 medium onion, minced
5 medium garlic cloves, minced or pressed through a garlic press
4-5 small jalapeno chiles, stemmed, seeded, and minced
1 cup canned crushed tomatoes or plain tomato sauce
2 tbsp juice from 1 lime
5 tbsp masa harina or 3 tbsp cornstarch
Ground Black Pepper
Mix the chili powders, cumin, and oregano in a small bowl and stir in 1/2 cup of the water to form a thick paste; set aside.
Toss the beef cubes with 2 tsp salt; set aside.
Fry the bacon in a large Dutch oven over medium-low heat until the fat is rendered and the bacon is crisp, about 10 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate; pour all but 2 tsp of the fat from the pot into a small bowl; set aside.
Increase the heat to medium-high; saute the meat in 4 batches until well browned on all sides, about 5 minutes per batch, adding 2 tsp additional bacon fat to the pot as necessary. Set the browned meat aside. Reduce the heat to medium and add 3 tbsp of the bacon fat to the now-empty pan. Add the onion and saute until softened, 5 to 6 minutes. Add the garlic and jalapeno chiles and saute until fragrant, about 1 minute. Add the chili mixture and saute until fragrant, 2 to 3 minutes. Add the reserved bacon and browned beef, the crushed tomatoes, lime juice, and remaining 7 cups water. Bring to a simmer.
Continue to cook at a steady simmer until the meat is tender and the juices are dark, rich, and starting to thicken, about 2 hours. Mix the masa harina with 2/3 cups water (or cornstarch with 3 tbsp water) in a small bowl to form a smooth paste. Increase the heat to medium, stir in the paste, and simmer until thickened, 5 to 10 minutes. Adjust the seasonings generously with salt and ground black pepper to taste. Serve immediately or, for best flavor, cool slightly, cover, and refrigerate overnight or for up to 5 days. Reheat before serving. Serves 6
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CHILI CON CARNE
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Category: Chili
Prep Time: Cook Time: Total Time:
3 tbsp ancho chili powder, or 3 medium pods (about 1/2 oz), toasted and ground (see note)
3 tbsp New Mexico chili powder, or 3 medium pods (about 3/4 oz), toasted and ground (see note)
2 tbsp cumin seeds, toasted in a dry skillet over medium heat until fragrant, about 4 minutes, and ground
2 tsp dried oregano, preferably Mexican
7 1/2 cups water
4 lbs beef chuck roast, trimmed and cut into 1-inch cubes
Salt
8 oz (about 8 slices) bacon, cut into 1/4-inch pieces
1 medium onion, minced
5 medium garlic cloves, minced or pressed through a garlic press
4-5 small jalapeno chiles, stemmed, seeded, and minced
1 cup canned crushed tomatoes or plain tomato sauce
2 tbsp juice from 1 lime
5 tbsp masa harina or 3 tbsp cornstarch
Ground Black Pepper
Mix the chili powders, cumin, and oregano in a small bowl and stir in 1/2 cup of the water to form a thick paste; set aside.
Toss the beef cubes with 2 tsp salt; set aside.
Fry the bacon in a large Dutch oven over medium-low heat until the fat is rendered and the bacon is crisp, about 10 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate; pour all but 2 tsp of the fat from the pot into a small bowl; set aside.
Increase the heat to medium-high; saute the meat in 4 batches until well browned on all sides, about 5 minutes per batch, adding 2 tsp additional bacon fat to the pot as necessary. Set the browned meat aside. Reduce the heat to medium and add 3 tbsp of the bacon fat to the now-empty pan. Add the onion and saute until softened, 5 to 6 minutes. Add the garlic and jalapeno chiles and saute until fragrant, about 1 minute. Add the chili mixture and saute until fragrant, 2 to 3 minutes. Add the reserved bacon and browned beef, the crushed tomatoes, lime juice, and remaining 7 cups water. Bring to a simmer.
Continue to cook at a steady simmer until the meat is tender and the juices are dark, rich, and starting to thicken, about 2 hours. Mix the masa harina with 2/3 cups water (or cornstarch with 3 tbsp water) in a small bowl to form a smooth paste. Increase the heat to medium, stir in the paste, and simmer until thickened, 5 to 10 minutes. Adjust the seasonings generously with salt and ground black pepper to taste. Serve immediately or, for best flavor, cool slightly, cover, and refrigerate overnight or for up to 5 days. Reheat before serving. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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