Awesome Texas Red

with apologies for the addition of the tomatoes: 

rec.crafts.brewing 

3 medium ancho chili pods toasted and ground 
3 medium New Mexico chili pods toasted and ground 
2 chipotle chili pods, toasted and ground 
2 tablespoons cumin seeds, toasted in dry skillet over medium heat until 
fragrant, about 4 minutes, and ground 
2 teaspoons dried oregano, Mexican hopefully 
4 pounds beef chuck roast,or other lean cut, trimmed of excess fat and 
cut into 1-inch cubes 
Salt 
1/2 lb bacon, cut into 1/4 -inch pieces 
1 medium onion, minced 
5 medium garlic cloves, minced (about 5 teaspoons) 
4-5 small jalapeño chile peppers, stemmed, seeded, and minced 
1 cup canned crushed tomatoes 
2 tablespoons lime juice 
7 Cups of BEER! 
3 tablespoons cornstarch 
Ground black pepper 


Mix chili powders, cumin, and oregano in small bowl and stir in ½ cup 
water to form thick paste; set aside. Toss beef cubes with 2 teaspoons 
salt in large bowl; set aside. 


Fry bacon in large Dutch oven over medium-low heat until fat renders and 
bacon crisps, about 10 minutes. Remove bacon with slotted spoon; 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 2 teaspoons bacon fat to pot each time 
as necessary. Set browned meat aside in large bowl. The point is to brown 
the meat, not braise it in its own juices. 


Reduce heat to medium and add what's left of the bacon fat to now-empty 
pan. Add onion and sauté until softened, 5 to 6 minutes. Add garlic and 
jalapeños and sauté until fragrant, about 1 minute. Add chili powder 
mixture and sauté until fragrant, 2 to 3 minutes. Add reserved bacon and 
browned beef, crushed tomatoes, lime juice, and 7 cups BEER of course. 
Bring to simmer. Continue to cook at steady simmer (lowering heat as 
necessary) until meat is tender and juices are dark, rich, and starting 
to thicken, about 2 hours. 


4.Mix the cornstarch with 3 tablespoons water in small bowl to form 
smooth paste. Increase heat to medium, stir in paste, and simmer until 
thickened, 5 to 10 minutes. Adjust seasonings generously with salt and 
ground black pepper to taste. 


So you like beans in your chili? serve this over canned kidney beans with 
grated cheese on top. I like it with a big spoonful of sour cream in the 
middle and warm flour tortillas for breakfast. 
No matter how you doctor it up, you ain't tasted chili till you've tasted 
it with homemade chili powder.