Wednesday, November 5, 2014

Texas Rising Chili Con Carne From Jeff Mauro

courtesy Food Channel

I spotted a segment on the Food Channel for  Jeff Mauro's chili con carne and decided to give it a go. I am not normally a chili fan but the Mrs. is although I think she longs for a more traditional approach and if you know me at all....I am not traditional sometimes to my detriment.

3 dried Ancho Chile's
1 dried New Mexico Chile
1 Chile d'arbol
1 TB ground cumin
6 slices thick cut bacon, cut into lardons
1 tsp oregano
4 pound chuck roast trimmed cut into 1 inch cubes
salt and pepper
1 medium onion diced
4 jalapenos ribs and seeds removed diced
3 cloves of garlic minced
4 cups beef stock
14 ounce can tomatoes
2 TB corn meal
juice 2 limes

Toast the dried Chile's till they puff about 5-7 minutes. Remove stems and seeds.
In a food processor or spice grinder, process the chiles to a powder and add the cumin and oregano with enough hot water to form a paste.

Heat a large Dutch oven and add the bacon, render the fat and cook crispy. Remove from pan and reserve. Keep the fat.
Sprinkle the beef with a bit of flour, salt and pepper then cook in the fat in batches till browned. Remove the beef and add the Chile paste then the onions. Cook till translucent then add the garlic and jalapenos. Careful here as the paste can get a bit overdone if you let it.

Add the beef back with the tomatoes and cornmeal. Cook till thick and rich adding beef stock to thin.* Adjust the seasoning.

* Here I differed, adding some of the stock to scrape up the bits from the pan, then adding the beef and tomatoes with  stock to cover. I covered the whole thing and placed in a 325 degree oven for 3 hours till the beef fell apart. I skimmed the fat and the sauce was plenty thick without the addition of cornmeal. We also added a can of drained, rinsed black beans for the Mrs. I also added a tablespoon of my homemade Habanero sauce for a little heat.

Served with a sprinkle of sharp cheddar and a dollop of sour cream, I thought this was pretty good and even better the next day at lunch.

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