3 ancho chilies, toasted and ground (or 3 tbsp ancho chili powder)
3 tablespoons New Mexican chile powder
2 tablespoons cumin seeds, toasted
2 teaspoons dried oregano, preferably Mexican
7 1/2 cups plus 2/3 cup water
1 (4 lb) boneless beef chunck-eye roast (trimmed and cut into 1 in pieces
8 slices bacon cut into 1/4 in pieces
1 onion, chopped fine
4-5 small jalapeno chilies, stemmed, seeded and minced
1 cup canned crushed tomatoes
2 tablespoons lime juice
5 tablespoons masa harina or 3 tbsp cornstarch
Instructions
1. Combine ground chilies, cumin seeds, oregano in small bowl and stir in 1/2 cup water to form thick paste, set asidde
2. Season beef with 2 teaspoons salt, set aside
3. Cook bacon in Dutch oven over medium-low heat until crisp, about 10 minutes. Transfer to paper-towel lined plate
4. Pour all but 2 teaspoons bacon fat into small bowl, set aside
5. Increase heat to medium-high and saute beef in 4 batches until browned on all sides, about 5 minutes per batch, adding bacon fat to pot as needed, up to 2 teaspoons
6. Reduce heat to medium and add 3 tablespoons bacon fat to now empty pot. Add onion and cook until softened, 5-7 minutes
7. Add jalapenos and garlic and cook until fragrant, about 1 minute. Add reserved tomatoes, lime juice, 7 cups of water and reserved bacon and browned beef and bring to a simmer
8. Continue to simmer until meat is tender and juices are dark, rich, and starting to thicken, about 2 hours.
9. Mix cornstarch with remaining 3 tablespoons water in small bowl to form smooth paste.
10. Increase heat to medium, stir in paste and simmer until thickened, 5 to 10 minutes.
11. Season with salt and pepper to taste and serve
Originally Submitted
11/11/2013
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