Chili Con Carne - Cooks Country

Time 120 minutes   Serves 8

Ingredients

14 ounces canned diced tomatoes
2 teaspoons minced chipotle chilies in adobo sauce
4 slices bacon -- chopped fine
4 pounds boneless beef chuck-eye roast -- trimmed and cut into 1-inch pieces
Salt and pepper
1 onion -- chopped fine
1 jalapeņo chile -- seeded and chopped fine
3 tablespoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
4 garlic cloves -- minced
4 cups water
1 tablespoon brown sugar
2 tablespoons yellow corn muffin mix or masa harina


How to make it

If the bacon does not render a full 3 tablespoons of fat in step 1, supplement it with vegetable oil.

Process tomatoes and chipotle in food processor until smooth. Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Transfer bacon to paper towel-lined plate and reserve 3 tablespoons bacon fat.

Pat beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon reserved bacon fat in empty Dutch oven over medium-high heat until just smoking. Brown half of beef, about 8 minutes. Transfer to bowl and repeat with additional tablespoon bacon fat and remaining beef.

Add remaining bacon fat, onion and jalapeņo to empty Dutch oven; cook until softened, about 8 minutes.

Stir in chili powder, cumin, oregano and garlic; cook until fragrant, about 30 seconds. 

Stir in water, pureed tomato mixture, bacon, browned beef and sugar; bring to boil. Reduce heat to low and simmer, covered, for 1 hour. 

Skim fat and continue to simmer uncovered until meat is tender, 30 to 45 minutes.

Ladle 1 cup chili liquid into medium bowl and stir in muffin mix; cover with plastic wrap. Microwave until mixture is thickened, about 1 minute. 

Slowly whisk mixture into chili and simmer until chili is slightly thickened, 5 to 10 minutes. 

Season with salt and pepper. Serve. (Chili can be refrigerated for up to 3 days.)

From the Cook's Country TV episode: Chili and Cornbread

Serves 6 to 8.