|
|
|
| Beergeek's Texas Chili Con Carne |
5 medium Ancho Chile pods (about ½ ounce), toasted and ground
(see note)
5 medium New Mexico Chile pods (about ¾ ounce), toasted and
ground
5 Chile De Arbol pods, toasted and ground
1 can (12 oz.) Chipotle Chiles in Adobo (puree w/ 1/2 cup
water)
3 tablespoons cumin seeds, toasted in dry skillet over medium
heat until
fragrant,
about 4 minutes, and ground
3 teaspoons dried oregano, preferably Mexican
5-6 pounds beef chuck roast, trimmed of all excess fat and cut into 1-inch
cubes
Kosher Salt
10-12 slices bacon (about 12-16 ounces), cut into 1/4 -inch strips
1 medium onion, minced
5 medium garlic cloves, minced (about 5 teaspoons)
3 medium jalapeño chile peppers, stemmed, seeded, and minced
1 can canned plain tomato sauce (8-12 oz.)
Juice of 1 lime (about 6 Tbsp)
5 tablespoons masa harina or 3 tablespoons cornstarch
Ground black pepper
Mix chili powders, cumin, and oregano in small bowl and
stir in ½ cup water to
form
thick paste; set aside. Toss beef cubes with 2 teaspoons 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 teaspoons fat from pot into small bowl; set
aside. Increase heat
to
medium-high; sauté meat in four batches until well-
browned on all sides, about 5
minutes
per batch, adding 2 teaspoons bacon
fat to pot each time as necessary. Set
browned
meat aside in large bowl.
Reduce heat to medium and add 3 tablespoons bacon fat to now-empty pan.
Add
onion and sauté until softened, 5 to 6 minutes. Add garlic and jalapeños
and
sauté until
fragrant, about 1 minute. Add chili powder mixture and sauté
until fragrant, 2
to 3
minutes. Add reserved bacon and browned beef, crushed
tomatoes or tomato sauce,
lime juice, Chipotle puree, and 7 cups water. Bring
to simmer. Continue to cook
at steady
simmer (lowering heat as necessary)
until meat is tender and juices are dark,
rich, and
starting to thicken, about 2
hours.
Mix masa harina with 2/3 cup water (or cornstarch with 3 tablespoons water)
in
small bowl to form smooth paste. Increase heat to medium, stir in paste,
and
simmer
until thickened, 5 to 10 minutes. Adjust 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.
Makes 10 servings
|
| |
|
|
