I had sent my son home with about three cups of this chili, and about three hours later, I got a text from him saying "The chili is really good." About three minutes later, I got another text from him saying "Thank you." Sweet. I took a picture of it on my phone.
This chili is full of chunks of tender beef. It would also make a wonderful filling for soft tacos, quesadillas, or burritos. it can be made with or without beans.
If you like your chili meaty, give this one a try.
Chili con Carne
6 to 8 servings. Adapted from the February/March, 2008 edition of Cook's Country.
1 14.5 ounces canned diced tomatoes
2 chipotle chiles in adobo sauce (I used Embasa) plus 2 tsp of extra sauce from the can
4 slices of bacon, cooked, drained, and finely chopped, with 3 T bacon fat drippings reserved
1 medium onion, finely chopped
1 3 1/2 to 4 pound boneless beef chuck-eye roast, cut into 1 inch cubes
Salt and pepper
2 jalapeño chiles, seeded and finely chopped
3 T chile powder (I used medium)
1 1/2 tsp ground cumin
1/2 tsp dried oregano
6 garlic cloves, minced
4 C water
1 T brown sugar
2 T yellow corn muffin mix (such as Jiffy)
2 cans kidney beans, drained and rinsed (optional)
- Blend the tomatoes and the chipotles in the bowl of a food processor.
- Dry the beef with paper towels and sprinkle with salt and pepper.
- In a large Dutch oven, heat one tablespoon of bacon drippings until very hot and brown half of the meat. Transfer the meat to a bowl.
- Heat another tablespoon of bacon fat in the Dutch oven and brown the rest of the meat. Transfer to the bowl.
- Add the last tablespoon of bacon fat to the pan and add the onions and jalapeños and cook for about 5 minutes.
- Add the chili powder, cumin, oregano, and garlic and cook for about a minute, stirring constantly.
- Add the water, tomato puree, bacon, beef, and brown sugar.
- Bring the mixture to a boil and then reduce the heat to low. Simmer, covered, for an hour.
- Turn of the heat and let rest for five to ten minutes.
- Skim of the fat with a large shallow spoon, turn the heat back on, and simmer on low, uncovered, for 45 minutes.
- Measure one cup of the chili liquid into a medium bowl and stir in the corn muffin mix. Cover with plastic wrap and microwave for one minute. It should have thickened.
- Stir the mixture into the chili and simmer for about 5 to 10 minutes, until thickened.
- Add the optional beans if desired.
- Season with salt and pepper to taste.
Can be served with fresh onions, cheese, crema, cilantro, and tortillas. Enjoy!
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