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Beergeek's Texas Chili Con Carne

    5 medium Ancho Chile pods (about ½ ounce), toasted and ground (see note)
    5 medium New Mexico Chile pods (about ¾ ounce), toasted and ground
    5 Chile De Arbol pods, toasted and ground
    1 can (12 oz.) Chipotle Chiles in Adobo (puree w/ 1/2 cup water)
    3 tablespoons cumin seeds, toasted in dry skillet over medium heat until
    fragrant,
    about 4 minutes, and ground
    3 teaspoons dried oregano, preferably Mexican
    5-6 pounds beef chuck roast, trimmed of all excess fat and cut into 1-inch
    cubes
    Kosher Salt
    10-12 slices bacon (about 12-16 ounces), cut into 1/4 -inch strips
    1 medium onion, minced
    5 medium garlic cloves, minced (about 5 teaspoons)
    3 medium jalapeño chile peppers, stemmed, seeded, and minced
    1 can canned plain tomato sauce (8-12 oz.)
    Juice of 1 lime (about 6 Tbsp)
    5 tablespoons masa harina or 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 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 2 teaspoons bacon
    fat to pot each time as necessary. Set browned meat aside in large bowl.

    Reduce heat to medium and add 3 tablespoons 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 or tomato sauce, lime juice, Chipotle puree, and 7 cups water. 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.

    Mix masa harina with 2/3 cup water (or 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. Serve immediately or, for best
    flavor, cool slightly, cover, and refrigerate overnight or for up to 5 days. Reheat
    before serving.

    Makes 10 servings


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