Easy Chili con Carne
WHY THIS RECIPE WORKS Many chili con carne recipes call for toasting and grinding whole chiles. We wanted
to create a simpler, authentic-tasting version. For the meat, we settled on beef chuck,
our favorite cut for stews because its substantial marbling provides rich flavor and
tender texture after prolonged cooking. To add a smoky meatiness to our chili, we
browned the beef in bacon fat instead of oil. We added a jalapeño for brightness and
heat and minced chipotle for smoky, spicy depth. A few tablespoons of corn muffin
mix, in place of masa harina (corn flour), helped thicken our chili and gave it a silky texture. See the sidebar that follows the recipe.
SERVES 6 TO 8
If the bacon does not render a full 3 tablespoons of fat in step 1, supplement it with vegetable oil. If desired, serve chili with chopped onion, avocado, shredded cheese, lime wedges, and/or hot sauce.
|
1 |
(14.5-ounce) can diced tomatoes |
|
2 |
teaspoons minced canned chipotle chile in adobo sauce |
|
4 |
slices bacon, chopped fine |
|
1 |
(3½- to 4-pound) boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1-inch pieces |
|
Salt and pepper |
|
|
1 |
onion, chopped fine |
|
1 |
jalapeño chile, stemmed, seeded, and chopped fine |
|
3 |
tablespoons chili powder |
|
4 |
garlic cloves, minced |
|
1½ |
teaspoons ground cumin |
|
½ |
teaspoon dried oregano |
|
4 |
cups water |
|
1 |
tablespoon packed brown sugar |
|
2 |
tablespoons yellow corn muffin mix |
1. 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.
2. Pat beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon reserved bacon fat in now-empty Dutch oven over medium-high heat until just smoking. Brown half of beef, about 8 minutes. Transfer to bowl and repeat with 1 tablespoon bacon fat and remaining beef.
3. Add remaining 1 tablespoon bacon fat, onion, and jalapeño to again-empty Dutch oven and cook until softened, about 5 minutes. Stir in chili powder, garlic, cumin, and oregano and cook until fragrant, about 30 seconds. Stir in water, pureed tomato mixture, bacon, browned beef, and sugar and 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.
4. 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 to taste. Serve. (Chili can be refrigerated for up to 3 days.)