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Categories:
bacon onion garlic chuck roast good-quality chili pwdr cumin seeds oregano salt cayenne pepper vinegar beef stock onions
Viewed: 46 - Published at: 7 years agoIngredients
- 4 x bacon slices minced
- 1 lrg onion minced
- 4 x plump garlic cloves chopped
- 4 lb chuck roast trimmed of surface fat, and cut into 1/2" cubes
- 1/2 c. good-quality chili pwdr
- 1 Tbsp. cumin seeds toasted and grnd (or possibly 1 tbspn of grnd cumin)
- 1 Tbsp. mole paste available in specialty food stores (optional)
- 2 tsp dry oregano (preferably Mexican) crumbled
- 2 tsp salt or possibly more to taste
- 1/4 tsp cayenne pepper or possibly more to taste
- 2 tsp cider vinegar
- 2 c. beef stock (preferably homemade)
- 1 Tbsp. masa harina - (to 2 tbspns) (optional) Minced onions Chopped fresh or possibly pickled jalapenos Saltine crackers
Method
- Fry the bacon in a Dutch oven or possibly other large heavy pot over medium heat till brown and crisp.
- Remove the bacon from the drippings with a slotted spoon and reserve.
- Add in the onion to the drippings and saute/fry briefly till softened.
- Add in the garlic and saute/fry till the onion is translucent/soft.
- Stir in the beef and saute/fry till it loses its raw color.
- Add in the reserved bacon, chili pwdr, cumin, mole paste, oregano, salt, pepper and vinegar.
- Add in just sufficient stock to cover.
- Reduce the heat to very low and cook uncovered for about 3 hrs, stirring about every 30 min.
- Add in stock as needed to keep the mix from getting dry and sticking.
- In the last 30 min of cooking, stir in the masa harina, a couple tsp.
- at a time, to thicken or possibly "tighten" the chili.
- Serve the chili immediately or possibly let it cold, cover and chill overnight, and reheat.
- Serve the chili steaming warm in bowls, with garnishes as you wish.
- This recipe yields 8 servings.
