Texas-style Chili Con Carne

Chili made with ground beef is good, but chili made with fat chunks of chuck roast is even better because you can really sink your teeth into a bowl.

This Texas-style recipe also includes bacon to lend a smoky flavor and added richness. I used a bottle of German lager left over from Oktoberfest.

1/4 cup ground ancho chile pepper 1 tablespoon ground chipotle chile pepper 2 tablespoons ground cumin 2 teaspoons dried oregano 1 teaspoon ground coriander 1/2 teaspoon cinnamon 1/4 cup cornmeal 1 (3-pound) beef chuck roast, trimmed of excess fat and cut into 1 1/2 -inch cubes 8 slices thick bacon, cut into 1/4-inch pieces 2 teaspoons salt 2 small yellow onions, cut into 1-inch chunks 5 garlic cloves, chopped 3 jalapeño chiles, cored, seeded and finely diced 4 cups beef broth 2 cups water, plus more for the chili paste and deglazing the pan 1 1/4 cups lager beer 1 cup canned crushed tomatoes 1 tablespoon molasses 2 teaspoons natural unsweetened cocoa powder Fresh chopped cilantro and shredded Monterey or cheddar cheese, for garnish Lime wedges, for serving

Mix chili powders, cumin, oregano, coriander, cinnamon and cornmeal in a small bow and stir in 1/2 cup water to form a thick paste; set aside.

Season the beef with the salt; set aside. In a large pot or Dutch oven, fry bacon over medium heat, stirring frequently so it doesn’t stick, until the fat renders and the bacon crisps, about 10 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate. Pour all but a few teaspoons of fat from the pot into a small bowl; set aside.

Increase the heat to medium-high. Sear the meat in three batches (it should be in a single layer), until well browned on one side, about 4 minutes per batch, adding more of the reserved bacon fat as necessary.

Place the seared meat on a plate. Add about 1/4 cup of water to the pot (it will smoke), and scrape the bottom with a wooden spoon to release all of the flavorful brown bits. Pour the dark liquid over the seared meat.

Reduce the heat to medium and add 3 tablespoons of the reserved bacon fat to the pot.

Add onions and cook, stirring frequently, until softened, about 5 minutes. Add garlic and jalapeños and cook 2 minutes more. Add reserved chili paste and sauté until fragrant for a few minutes (it will look clumpy and stick to the bottom a bit – that’s OK).

Add beef broth and stir with a whisk until the spice mixture is completely dissolved.

Scrape the bottom of the pot with the whisk to release any spices.

Stir in water, beer, crushed tomatoes, molasses and cocoa powder. Add reserved bacon and seared beef (along with the juices from the beef on the bottom of the plate) back to the pot and bring to a boil.

Reduce the heat to low and cover, leaving the lid just barely ajar. Simmer, stirring occasionally so the bottom doesn’t burn, until the meat is meltingly tender and the juices are thickened, 2 1/2 -3 hours.

Taste and adjust seasoning if necessary. Ladle into bowls and serve with cilantro, cheese and lime wedges.

Serves 6-8.

– Adapted from onceuponachef.com

Made with chunks of beef chuck roast, this Texas-style chili con carne is rich and hearty.