Recipe - Cooks Illustrated Chili Con Carne

3 tablespoon Ancho chile powder or 3
medium pods; (about 1/2
ounce), toasted and ground.
3 tablespoon New Mexico chile powder or 3
medium pods; (about 3/4
ounce), toasted and ground.
2 tablespoon Cumin seeds; toasted in a
dry skillet over medium
heat until fragrant, about
4 minutes, and ground.
2 teaspoon Dried oregano; preferably
Mexican
One half cup Water
1 4pound beef chuck roast;
trimmed of excess fat and
cut into 1inch cubes.
2 teaspoon Salt; plus extra for
seasoning.
8 ounce Bacon; (7 or 8 slices), cut
into 1/4inch pieces.
1 md Onion; minced, (about 1
cup).
5 md Garlic cloves; minced.
4 small Jalaneño chile peppers;
cored, seeded, and minced.,
(up to 5)
1 cup Canned crushed tomatoes or
plain tomato sauce.
2 tablespoon Juice from 1 medium lime.
5 tablespoon Masa harina or 3 Tbsp.
cornstarch.
Ground black pepper.

This is the recipe as it appears in the March & April 1998 issue of Cook's
Illustrated magazine. I suggest to those interested in the recipe pick up a
copy the article (not included here) is very informative about the
subject. The author suggests refrigerating the finished product overnight
to allow the flavors to develop. He also suggests adding peanut butter
and/or unsweetened chocolate to enhance the earthiness and to add
creaminess. Enjoy!

By Adam Ried

1. Mix chile powders, cumin, and oregano in small bowl and stir in One half 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 mediumlow heat
until fat renders and bacon crisps, about 10 minutes. Remove bacon with
slotted spoon to paper towellined plate; pour all but 2 teaspoons fat from
pot into small bowl; set aside. Increase heat to mediumhigh; sauté meat in
four batches until wellbrowned 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 nowempty pan. Add onion; sauté
until softened, 5 to 6 minutes. Add garlic and jalaneño; sauté 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 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 Tbsp. water) in
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 for up to 5 days. Reheat before
serving.

Posted to bbqdigest by Steve Zinski szinski@richmond.edu on Feb 15, 1998