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Cook's Illustrated Chili Con Carne

none

3 tablespoons ancho chile powder or 3 medium pods
; (about 1/2 ounce)
3 tablespoons New Mexico chile powder or 3 medium
; (about 3/4 ounce)
2 tablespoons cumin seeds
2 teaspoons dried oregano; preferably Mexican
1/2 cup water
1 4-pound beef chuck roast; trimmed of excess
; fat and cut into 1-i
2 teaspoons salt, plus extra for seasoning
8 ounces bacon (7 or 8 slices)
; cut into 1/4-inch pi
1 medium onion, minced, (about 1 cup)
5 medium garlic cloves; minced.
4 small jalapeno chile peppers, cored
; seeded, and minced
1 cup canned crushed tomatoes
; or plain tomato sauc
2 tablespoons juice from 1 medium lime
5 tablespoons Masa harina or 3 Tbsp. cornstarch.
black pepper; freshly ground

This is the recipe as it appears in the March and April 1998 issue of Cook's Illustrated magazine. I suggest to those interested in the recipe pick up a copy -- the article (not included here) is very informative about the subject. The author suggests refrigerating the finished product overnight to allow the flavors to develop. He also suggests adding peanut butter and/or unsweetened chocolate to enhance the earthiness and to add creaminess. Enjoy! By Adam Ried Toast and grind the ancho and New Mexico chile pods. Toast the cumin seeds in a dry skillet over medium heat until fragrant, about 4 minutes and grind. 1. Mix chile 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 jalapeno; 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 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 cornstarch with 3 Tbsp. water) in 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 for up to 5 days. Reheat before serving. Posted to BBQ List by Steve Zinski on Feb 15, 1998 - - - - - - - - - - - - - - - - - -

Yield: 6 servings

Preparation Time: 0:00


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