Chili Con Carne

Ingredients

• 2 Tbsp red chili powder
• 1 teaspoon chipotle chile powder
• 1 Tbsp ground cumin
• 2 teaspoons ground oregano
• 1 teaspoon thyme
• 1/2 teaspoon ground coriander seeds
• 3-4 Tbsp water
• 4 strips bacon
• One 2 1/2 pound chuck roast, cut into 1/2-inch cubes
• Salt
• 1 medium white onion, chopped
• 3 cloves garlic, minced
• 2 jalapeño chili peppers, stems removed, seeded, ribs removed, minced
• 1 14-oz can whole tomatoes
• 2 1/2 cups water
• 1 Tbsp freshly squeezed lime juice
• 1 teaspoon sugar
• 1 14-oz can red kidney beans, drained and rinsed
• 1 teaspoon cornstarch, dissolved in a couple tablespoons of water
• Grated cheddar cheese and chopped red onion for garnish

Directions

1. Stir the chili powder, chipotle chili powder, cumin, oregano, thyme, and coriander together in a small bowl. Add the water and blend until you have a loose chili paste, then put it aside.
2. Set a large skillet over medium high heat and cook the bacon until it is crisp. Lift it out with a slotted spoon and drain it on a paper towel, then pour the rendered fat into another container and save it. Once the bacon is cool enough to handle, break it into small pieces and reserve it.
3. Turn the heat to medium high and spoon 1 Tablespoon of the saved bacon fat back into the skillet. Brown the beef cubes in batches, giving them enough room in the pan so they sear rather than steam, and season them lightly with salt as they cook. Transfer the browned beef out of the skillet and set it aside.
4. Add another 1 Tablespoon of bacon fat to the same skillet. Cook the onions until they have softened, about 5 minutes, then stir in the garlic and jalapeño and cook for 1 minute, just until aromatic. Add the chili paste and cook it for 2-3 minutes longer.
5. Transfer the onion and chili mixture to a 6-quart heavy-bottomed Dutch oven, then add the beef, bacon, tomatoes, water, lime juice, and sugar. Crush the whole tomatoes with your fingers as they go into the pot. Warm the chili over medium high heat until it reaches a simmer, then lower the heat to low, cover, and cook for 1 1/2 hours. Remove the lid and continue cooking for another half hour, adjusting the heat as needed so the chili keeps gently simmering.
6. Dissolve the cornstarch in a little water before adding it to the pot, so it blends in smoothly, then stir it into the chili to thicken.
7. Fold in the kidney beans gently. Taste, then add salt as needed and adjust the seasoning. If the tomatoes and lime make the chili taste too sharp, add a little more sugar for balance; if you want more heat, stir in a bit more chili powder.
8. Finish each bowl with cheddar cheese and red onion. Serve alongside cornbread, tortilla chips, and or rice.