Chilli con Carne

For the moment, I'm essentially saving this from Cook's Illustrated. This was one of the recipes I'd lost when our computers were stolen. I'll have to go through the whole process of figuring out what I'd changed. One thing I remember is that I skipped the thickening part with the Masa Harina.

Serves 6.

To ensure the best chilli flavour, I recommend toasting whole dried chillies and grinding them in a mini-chopper or spice-dedicated coffee grinder, all of which takes only ten (very well-spent) minutes. Select dried chillies 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 chilli, boost the heat with a pinch of cayenne, a dash of hot pepper sauce, or crumbled pequin chillies near the end of cooking. Serve the chilli with any of the following side dishes: warm pinto or kidney beans, corn bread or chips, corn tortillas 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 or jack cheese, or sour cream.

3 Tbsps. ancho chilli powder or 3 medium pods (about 1/2 ounce), toasted and ground (see illustrations below)

3 Tbsps. New Mexico chilli powder or 3 medium pods (about 3/4 ounce), toasted and ground

2 Tbsps. cumin seeds , toasted in a dry skillet over medium heat until fragrant, about 4 minutes, and ground

2 tsps. dried oregano , preferably Mexican

7 1/2 cups water , divided

1 beef chuck roast (4-pounds), trimmed of excess fat and cut into 1-inch cubes

2 tsps. table salt , plus extra for seasoning

8 oz. bacon (7 or 8 slices), cut into 1/4-inch pieces

1 medium onion , minced (about 1 cup)

5 medium cloves garlic , minced

4 - 5 small jalapeño chillies, cored, seeded, and minced

1 cup 14oz (398mL) crushed tomatoes (canned), or plain tomato sauce 

2 Tbsps. lime juice from 1 medium lime

5 Tbsps. masa harina or 3 tablespoons corn starch

Ground black pepper

1. Mix chilli powders, cumin, and oregano in small bowl and stir in 1/2 cup water to form thick paste; set aside. Toss beef cubes with salt; set aside.
2. Fry bacon in large, heavy soup kettle or 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 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 jalapeño; sauté until fragrant, about 1 minute. Add chilli 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 steady simmer until meat is tender and juices are dark, rich, and starting to thicken, about 2 hours.
3. Mix masa harina with 2/3 cup water (or corn starch 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.