Also made a pan of cornbread to go with the chili. The only thing I would do different next time is add a bit more of the chipotle chile/sauce.
Chili Con Carne
If the bacon does not render a full 3 T. of fat in step 1, supplement with vegetable oil
1 (14.5 oz) can diced tomatoes
2 tsp. minced canned chipotle chile in adobe
4 slices bacon, chopped fine
1 (3.5 to 4 lb.) bones beef chuck-eye roast, trimmed and cut into 1-inch pieces
Salt and pepper
1 onion, chopped fine
1 jalapeno chile, seeded and chopped fine
3 T. chile powder
1.5 tsp. ground cumin
½ tsp. dried oregano
4 garlic cloves, minced
4 cups water
1 T. brown sugar
2 T. yellow corn muffin mix
Process tomatoes and chipotle in food processor until smooth. Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Transfer bacon to paper towel-lined plate and reserve 3 T. bacon fat.
Pat beef dry with paper towels and season with salt and pepper. Heat 1 T. reserved bacon fat in empty Dutch oven over medium-high heat until just smoking. Brown half of beef, about 8 minutes. Transfer to bowl and repeat with additional T. bacon fat and remaining beef.
Add remaining bacon fat, onion, and jalapeno to empty Dutch oven and cook until softened, about 5 minutes. Stir in chili powder, cumin, oregano, and garlic and cook until fragrant, about 30 seconds. Stir in water, pureed tomato mixture, bacon, browned beef, and sugar and bring to boil. Reduce heat to low and simmer, covered, for 1 hour. Skim fat and continue to simmer uncovered until meat is tender, 30 to 45 minutes.
Ladle 1 cup chili liquid into medium bowl and stir in muffin mix; cover with plastic wrap. Microwave until mixture is thickened, about 1 minute. Slowly whisk mixture into chili and simmer until chili is slightly thickened, 5 to 10 minutes. Season with salt and pepper.
Source: Cuisine at Home.com, 2008
Chili Con Carne
If the bacon does not render a full 3 T. of fat in step 1, supplement with vegetable oil
1 (14.5 oz) can diced tomatoes
2 tsp. minced canned chipotle chile in adobe
4 slices bacon, chopped fine
1 (3.5 to 4 lb.) bones beef chuck-eye roast, trimmed and cut into 1-inch pieces
Salt and pepper
1 onion, chopped fine
1 jalapeno chile, seeded and chopped fine
3 T. chile powder
1.5 tsp. ground cumin
½ tsp. dried oregano
4 garlic cloves, minced
4 cups water
1 T. brown sugar
2 T. yellow corn muffin mix
Process tomatoes and chipotle in food processor until smooth. Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Transfer bacon to paper towel-lined plate and reserve 3 T. bacon fat.
Pat beef dry with paper towels and season with salt and pepper. Heat 1 T. reserved bacon fat in empty Dutch oven over medium-high heat until just smoking. Brown half of beef, about 8 minutes. Transfer to bowl and repeat with additional T. bacon fat and remaining beef.
Add remaining bacon fat, onion, and jalapeno to empty Dutch oven and cook until softened, about 5 minutes. Stir in chili powder, cumin, oregano, and garlic and cook until fragrant, about 30 seconds. Stir in water, pureed tomato mixture, bacon, browned beef, and sugar and bring to boil. Reduce heat to low and simmer, covered, for 1 hour. Skim fat and continue to simmer uncovered until meat is tender, 30 to 45 minutes.
Ladle 1 cup chili liquid into medium bowl and stir in muffin mix; cover with plastic wrap. Microwave until mixture is thickened, about 1 minute. Slowly whisk mixture into chili and simmer until chili is slightly thickened, 5 to 10 minutes. Season with salt and pepper.
Source: Cuisine at Home.com, 2008