Cooks Illustrated Chili con Carne 

rec.food.cooking 

3 tablespoons ancho chili powder or 3 medium pods (about 1/2 ounce), 
toasted and ground 
3 tablespoons New Mexico chili powder or 3 medium pods (about 3/4 ounce), 
toasted and ground 
2 tablespoons cumin seeds, toasted in a dry skillet over medium heat 
until fragrant, about 4 minutes, and ground 
2 teaspoons dried oregano, preferably Mexican 
1/2 cup water 
1 4-pound beef chuck roast, trimmed of excess fat and cut into 1-inch 
cubes 
2 teaspoons salt, plus extra for seasoning 
8 ounces bacon (7 or 8 slices), cut into 1/4-inch pieces 
1 medium onion, minced (about 1 cup) 
5 medium garlic cloves, minced 
4-5 small jalapeo chile peppers, cored, seeded, and minced 
1 cup canned crushed tomatoes or plain tomato sauce 
2 tablespoons juice from 1 medium lime 
5 tablespoons masa harina or 3 tablespoons cornstarch 
Ground black pepper 


1. Mix chili 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; 
saut 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; saut until softened, 5 to 6 minutes. Add 
garlic and jalapeo; saut until fragrant, about 1 minute. Add chili 
paste; saut 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 a 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 tablespoons 
water) in a 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 or for up to 5 days. Reheat before serving.