Ingredients: |
Ingredients: 1 (4.5 ounce) can diced tomatoes
2 teaspoons minced canned chipotle chile in adobo sauce
4 – 5 slices bacon chopped fine
Vegetable Oil
1 3 ½ to 4 lb boneless beef chuck-eye roast pulled apart at seams trimmed, and cut into 1 inch pieces. (I use stew meat)
1 onion chopped fine
1 jalapeno stemmed, seeded, and minced
3 Tbsp chili powder
4 cloves garlic minced
1 ½ tsp ground cumin
½ tsp dried oregano
4 c water
1 tbsp packed brown sugar
2 tbsp yellow corn muffin mix (Jiffy)
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Directions: |
Directions:Process tomatoes and their juice and chipotle in food processor until smooth about 15 seconds. Cook bacon in large fry pan until crispy. Use slotted spoon to transfer bacon to paper towel. Pour fat (you should have about 3 tablespoons if not add vegetable oil) into small bowl and set aside.
Pat beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon reserved bacon fat in now empty fry pan over medium high heat until just smoking. Brown half of beef on all sides, about 8 minutes; transfer to bowl. Repeat with 1 tablespoon bacon fat and remaining beef.
Add remaining 1 tablespoon bacon fat, onion, and jalapeno to not empty fry pan and cook until softened about 5 minutes. Stir in chili powder, garlic, cumin, and oregano and cook until fragrant, about 30 seconds. Stir in water, sugar, pureed tomato mixture, bacon and beef and bring to boil in large soup pot. Cover and reduce heat to low and simmer for 1 hour. Using large spoon skim fat from surface of chili and simmer uncovered until beef is tender 30 – 45 minutes.
Ladle 1 cup chili liquid into bowl and stir in muffin mix. Microwave, covered 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 to taste and serve. |
This recipe for Easy Chili Con Carne (not hot very tasty!) is from