A Bowl Of Red

Recipe Ingredients

4		Bacon slices - chopped
1		Onion - chopped (large)
4		Plump garlic cloves - minced
4 lbs	1816g / 64oz	Chuck roast - trimmed of surface
		Fat, and cut into 1/2" cubes
1/2 cup	118ml	Good-quality chili powder
1 tablespoon	15ml	Cumin seeds - toasted and ground
1 tablespoon	15ml	Mole paste - available in Specialty food stores (optional)
2 teaspoons	10ml	Dried oregano (preferably Mexican) - crumbled
2 teaspoons	10ml	Salt - or more to taste
1/4 teaspoon	1.3ml	Cayenne pepper - or more to taste
2 teaspoons	10ml	Cider vinegar
2 cups	474ml	Beef stock (preferably homemade)
1 tablespoon	15ml	Masa harina - (to 2 tbspns) - (optional)
		Garnishes
		Chopped onions
		Minced fresh or pickled jalapeños
		Saltine crackers

Recipe Instructions

Fry the bacon in a Dutch oven or other large heavy pot over medium heat until brown and crisp. Remove the bacon from the drippings with a slotted spoon and reserve.

Add the onion to the drippings and saute briefly until softened. Add the garlic and saute until the onion is translucent. Stir in the beef and saute until it loses its raw color. Add the reserved bacon, chili powder, cumin, mole paste, oregano, salt, pepper and vinegar. Add just enough stock to cover. Reduce the heat to very low and cook uncovered for about 3 hours, stirring about every 30 minutes. Add stock as needed to keep the mixture from getting dry and sticking.

In the last 30 minutes of cooking, stir in the masa harina, a couple teaspoons at a time, to thicken or "tighten" the chili. Serve the chili immediately or let it cool, cover and refrigerate overnight, and reheat. Serve the chili steaming hot in bowls, with garnishes as you wish.

Source:
"Susan Wolfe on the http://www.eclix.net Food BB"

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