Thanks for the replies, folks.
Based on your advice and some internet research, I’ve made up the batch and it’s simmering now. It’s some orgasmically yummy chili, quite different from anything I’ve made before. I got the recipe from America’s test kitchen, and I added my secret ingredients of chocolate and beer to the recipe.
Texas Chili Con Carne
To ensure the best chile flavor, we recommend toasting whole dried chiles and grinding them in a minichopper or spice-dedicated coffee grinder, all of which takes only 10 (very well-spent) minutes. Select dried chiles that are moist and pliant, like dried fruit.
To toast and grind dried chiles: Place chiles on baking sheet in 350-degree oven until fragrant and puffed, about 6 minutes. Cool, stem, and seed, tearing pods into pieces. Place pieces of the pods in a spice grinder and process until powdery, 30 to 45 seconds.
For hotter chili, boost the heat with a pinch of cayenne, a dash of hot pepper sauce, or crumbled pequin chiles near the end of cooking.
Serve the chili with any of the following side dishes: warm pinto or kidney beans, corn bread or chips, corn tortillas or tamales, rice, biscuits, or just plain crackers. Top with any of the following garnishes: chopped fresh cilantro leaves, minced white onion, diced avocado, shredded cheddar or Jack cheese, or sour cream.
3 tablespoons ancho chili powder, or 3 medium pods (about ½ ounce), toasted and ground (see note)
3 tablespoons New Mexico chili powder, or 3 medium pods (about ¾ ounce), toasted and ground
2 tablespoons cumin seeds, toasted in dry skillet over medium heat until fragrant, about 4 minutes, and ground
2 teaspoons dried oregano, preferably Mexican
4 pounds beef chuck roast, trimmed of excess fat and cut into 1-inch cubes
Salt
7–8 slices bacon (about 8 ounces), cut into 1/4 -inch pieces
1 medium onion, minced
5 medium garlic cloves, minced (about 5 teaspoons)
4–5 small jalapeño chile peppers, stemmed, seeded, and minced
1 cup canned crushed tomatoes or plain tomato sauce
2 tablespoons lime juice
5 tablespoons masa harina or 3 tablespoons
cornstarch
Ground black pepper
-
Mix chili powders, cumin, and oregano in small bowl and stir in ½ cup water to form thick paste; set aside. Toss beef cubes with 2 teaspoons salt in large bowl; set aside.
-
Fry bacon in large Dutch oven over medium-low heat until fat renders and bacon crisps, about 10 minutes. Remove bacon with slotted spoon to paper towel–lined plate; pour all but 2 teaspoons fat from pot into small bowl; set aside. Increase heat to medium-high; sauté meat in four batches until well-browned on all sides, about 5 minutes per batch, adding 2 teaspoons bacon fat to pot each time as necessary. Set browned meat aside in large bowl.
-
Reduce heat to medium and add 3 tablespoons bacon fat to now-empty pan. Add onion and sauté until softened, 5 to 6 minutes. Add garlic and jalapeños and sauté until fragrant, about 1 minute. Add chili powder mixture and 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 (lowering heat as necessary) until meat is tender and juices are dark, rich, and starting to thicken, about 2 hours.
-
Mix masa harina with 2/3 cup water (or cornstarch with 3 tablespoons water) in small bowl to form smooth paste. Increase heat to medium, stir in paste, and simmer until thickened, 5 to 10 minutes. Adjust seasonings generously with salt and ground black pepper to taste. Serve immediately or, for best flavor, cool slightly, cover, and refrigerate overnight or for up to 5 days. Reheat before serving.
I’m telling you, folks, I can’t imagine a chili tasting better than this. I think I’m in the running for the prize.
