Ingredients: |
Ingredients: ¼ cup ground ancho chile pepper
1 tbsp. ground chipotle chile pepper
2 tbsp. ground cumin
2 tsp. dried oregano
½ tsp. cinnamon
¼ cup cornmeal
1 (4 lbs) beef chuck roast, trimmed of excess fat and cut into 1½-inch cubes
8 oz. (about 8 slices) bacon, cut into ¼-inch pieces
2 tsp. salt
2 small yellow onions, cut into 1-inch chunks
5 garlic cloves, chopped
3 jalapeno chiles, cored, seeded and finely diced
4 cups (32 oz) low-sodium beef broth
2 cups water, plus more for the chili paste and deglazing the pan
1¼ cups lager beer
1 cup canned crushed tomatoes
1 tbsp. molasses, such as Grandma's Original
2 tsp. natural unsweetened cocoa powder
Optional Garnishes:
Fresh Chopped Cilantro
Shredded Cheddar
Lime Wedges
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Directions: |
Directions:1. Mix the chili powders, cumin, oregano, coriander, cinnamon, and cornmeal into a small bowl and stir in ½ cup water to form a thick paste; set aside.
2. Season the beef with salt; set aside
3. In a large pot, or Dutch oven, fry the bacon over medium heat. stirring frequently so it doesn't stick, until the fat renders and the bacon crisps, about 10 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate. Pour all but a few teaspoons of fat from the pot into a small bowl; set aside.
4. Increase the heat to medium-high. Sear the meat in three batches (it should be in a single layer), until well browned on one side, about 4 minutes per batch, adding more of the reserved bacon fat as necessary. (Hint: once the meat is in the pan, don't stir or touch it- leaving it alone will allow it to develop a nice brown crust on one side). Place the seared meat on a plate. Add about ¼ cup of water to the pot (it will smoke), and scrape the bottom with a wooden spoon to release all the flavorful brown bits. Pour the dark liquid over the seared meat.
5. Reduce the heat to medium and add 3 tablespoons of the reserved bacon fat to the pot. Add the onions and cook, stirring frequently, until softened, about 5 minutes. Add the garlic and jalapenos and cook 2 minutes more. Add the reserved chili paste and saute until fragrant, a few minutes (it will look clumpy and stick to the bottom a bit- that's okay)
6. Add the beef broth and stir with a whisk until the spice mixture is completely dissolved. Scrape the bottom of the pot with the whisk to release any spices. Stir in the water, beer, crushed tomatoes, molasses, and cocoa powder. Add the reserved bacon and seared beef (along with the juices from the beed on the bottom of the plate) back to the pot
and bring to a boil.
7. Reduce the heat to low and cover, leaving the lid just barely ajar. Simmer, stirring occasionally so the bottom doesn't burn, until the meat is meltingly tenfer and the juices are thickened, 2½ to 3 hours. Taste and adjust seasoning if necessary. Ladle the chile con carne into bowls and serve with cilantro, cheese, and lime wedges.
Note: When selecting the meat, be sure not to buy anything generically labeled "stew meat". Also, you will lose about ½ pound after trimming the fat, so if you buy the meat already trimmed and cubed, you'll only need about 3.5 lbs. |
This recipe for Texas-Style Chili Con Carne is from