Chili con Carne

WHY THIS RECIPE WORKS: Classic Tex-Mex chili consists of hearty chunks of meat enveloped in a smooth, thick sauce with a consistency somewhere between soup and stew. We wanted to develop the ultimate version of this comforting dish. To develop layers of potent chile flavor, we used dried chiles rather than chile powder, which gave the dish a clean, multidimensional flavor. We chose a mix of ancho and New Mexican chiles for both earthy, fruity sweetness and crisp acidity. A few fresh jalapeños added bright flavor and bite. Beefy, well-marbled chuck eye worked perfectly for our chili. We cut the roast
into easy-to-eat 1-inch pieces and browned the meat in rendered bacon fat, which added smoky, savory depth to the dish. From among the many different liquids called for in chili con carne recipes, we chose plain water—everything else diluted or competed with the flavor of the chiles. Although some recipes include neither tomatoes nor onions, we found that using both in small amounts added dimension. We thickened the chili by stirring in some masa harina, which also imparted a subtle corn flavor that complemented the other flavors nicely. You can substitute 3 tablespoons cornstarch mixed with 3 tablespoons water for the masa harina and water mixture in step 5. Serve with your favorite chili toppings.

Serves 6

INGREDIENTS:

• 3 dried ancho chiles, stemmed, seeded, and torn into ½-inch pieces (¾ cup)
• 3 dried New Mexican chiles, stemmed, seeded, and torn into ½-inch pieces (¾ cup)2 tablespoons cumin seeds
• 2 teaspoons dried oregano
• 8 cups water
• 8 slices bacon, cut into ¼-inch pieces
• 4 pounds boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1-inch pieces
• Salt and pepper
• 1 onion, chopped fine
• 4 jalapeño chiles, stemmed, seeded, and minced
• 5 garlic cloves, minced
• 1 cup canned crushed tomatoes
• 2 tablespoons lime juice
• ⅓ cup masa harina

INSTRUCTIONS:

1. Toast ancho and New Mexican chiles and cumin in Dutch oven over medium heat, stirring frequently, until fragrant, 2 to 6 minutes; transfer to spice grinder. Add oregano and grind to fine powder. Transfer spice mixture to bowl and stir in ½ cup water.
2. Cook bacon in now-empty pot over medium-low heat until crisp, about 10 minutes. Transfer bacon to paper towel–lined plate using slotted spoon. Pour off and reserve rendered fat in bowl.
3. Pat beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon bacon fat in now-empty pot over medium-high until just smoking. Brown half of beef on all sides, 7 to 10 minutes; transfer to bowl. Repeat with 1 tablespoon bacon fat and remaining beef.
4. Heat 3 tablespoons bacon fat in now-empty pot over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in jalapeños and garlic and cook until fragrant, about 1 minute. Stir in chile paste and cook until fragrant, about 2 minutes. Stir in 7 cups water, tomatoes, and lime juice and bring to simmer. Stir in crisp bacon and browned beef and any accumulated juices and simmer until meat is tender and juices are dark, rich, and starting to thicken, about 2 hours.
5. Mix masa harina and remaining ½ cup water in bowl to form paste. Increase heat to medium, stir in masa harina mixture, and simmer until thickened, 5 to 10 minutes. Season with salt and pepper to taste. Serve.