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COMMENT:
To ensure the best chile flavor, I recommend toasting whole dried
chiles and grinding them with a mini-chopper or spice-dedicated
coffee grinder, all of which takes only ten (very well-spent) minutes.
Select dried chiles that are moist and pliant like dried fruit.
Count on trimming one-half to a full pound of waste from your chuck
roast, so start with a four-pound roast to end up with three to
three and a half pounds of beef cubes. For hotter chili, boost the
heat with a pinch of cayenne or a dash of hot pepper sauce near
the end of cooking. Serve the chili with any of the following side
dishes: warm pinto or kidney beans, corn bread or chips, corn tortilla
or tamales, rice, biscuits, or just plain crackers, and top with
any of the following garnishes: chopped fresh cilantro leaves, minced
white onion, diced avocado, shredded cheddar cheese or sour cream.
INGREDIENTS:
- 3 tablespoons ancho chili powder or 3 medium pods (about ½
ounce), toasted and ground
- 3 tablespoons New Mexico chili powder or 3 medium pods (about
3/4 ounce), toasted and ground
- 2 tablespoons cumin seeds, toasted in a dry skillet over medium
heat until fragrant, about 4 minutes, and ground
- 2 teaspoons dried oregano, preferably Mexican
- ½ cup water
- 1 4-pound beef chuck roast, trimmed of excess fat and cut into
1 inch cubes
- 2 teaspoons salt, plus extra for seasoning
- 8 ounces bacon (7 or 8 slices), cut into 1/4 inch pieces
- 1 medium onion, minced (about 1 cup)
- 5 medium garlic cloves, minced
- 4-5 small jalapeno chile peppers, cored, seeded, and minced
- 1 cup canned crushed tomatoes or plain tomato sauce
- 2 tablespoons juice from 1 medium lime
- 5 tablespoons masa harina or 3 tablespoons cornstarch
- Ground black pepper
METHOD:
Mix chili powders, cumin, and oregano in small bowl and stir in
½ cup water to form thick taste; set aside. Toss beef cubes
with salt; set aside. Fry bacon in large, heavy soup kettle or Dutch
oven over medium-low heat until fat tenders 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 15 minutes per batch, adding
additional 2 teaspoons bacon fat to pot as necessary. Reduce heat
to medium, add 3 tablespoons bacon fat to now-empty pan. Add onion;
sauté until softened, 5 to 6 minutes. Add garlic and jalapeno;
sauté until fragrant, about 1 minute. Add chili paste; sauté
until fragrant, 2 to 3 minutes. Add reserved bacon and browned beef,
crushed tomatoes or tomato sauce, lime juice, and 7 cups water;
bring to simmer. Continue to cook at a simmer 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 a small bowl to form smooth paste. Increase heat to medium;
stir in paste and simmer until thickened, 5 to 10 minutes. Adjust
seasoning generously with salt and ground black pepper. Serve immediately,
or preferably, cool slightly, cover, and refrigerate overnight or
for up to 5 days. Reheat before serving. |
