Tis the Chili Season! Literally 963

Jim replied to kevnbro

Here's the Cook's Illustrated recipe, and it *is* very good:

Cooks Illustrated Chili con Carne

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 jalape-o 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; sautZ 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; sautZ until softened, 5 to 6 minutes. Add garlic and jalape-o; sautZ until fragrant, about 1 minute. Add chili paste; sautZ 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.

SMOKY CHIPOTLE CHILI CON CARNE SERVES 6

Grill-smoking the meat, a technique from food writers John and Matt Lewis Thorne, authors of the Serious Pig, in combination with chipotle chiles give this chili a distinct but not overwhelming smoky flavor. Make sure you start with a chuck roast that is at least three inches thick. The grilling is meant to flavor the meat by searing the surface and smoking it lightly, not to cook it.

1. To prepare meat: Puree 4 medium garlic cloves with two teaspoons salt. Rub intact chuck roast with puree, and sprinkle evenly with 2 to 3 tablespoons New Mexico chili powder; cover and set aside. Meanwhile, build a hot fire. When you can hold your hand 5 inches above the grill for no more than 3 seconds, spread hot coals to area about the size of the roast. Open bottom grill vents, scatter one cup soaked mesquite or hickory wood chips over hot coals, and set grill rack in place. Grill roast over hot coals, opening lid vents three-quarters of the way and covering so that vents are opposite bottom vents to draw smoke through and around roast. Sear meat until all sides are dark and richly colored, about 12 minutes per side. Remove roast to bowl; when cool to the touch, trim and cut into 1-inch cubes, reserving juices.

2. For the chili: Follow recipe for chili con carne, omitting the browning of meat cubes and subsbreastuting 5 minced canned chipotle peppers in adobo sauce for jalape-os.

To ensure the best chili flavor, I recommend toasting whole dried chiles and grinding them in a mini-chopper or spice-dedicated coffee grinder. For hotter chili boost the heat with a pinch of cayenne, a dash of hot pepper sauce, or crumbled pequin chiles near the end of cooking. Serve the chili with any of the following side dishes: warm pinto or kidney beans, corn bread or chips, corn tortillas or tamales, rice, biscuits, or just plain crackers, and top with any of the following garnishes: chopped fresh cilantro leaves, minced white onion, diced avocado, shredded cheddar or jack cheese, or sour cream.

Bob