Chili Con Carne

Chili Con Carne

8 Tbsp. chili powder

2 Tbsp. ground cumin

2 tsp. dried oregano

7 1/2 c. water plus 2/3 cup, divided use

4 lb. beef chuck roast, trimmed of excess fat and cut into 1 inch cubes

2 tsp. salt

8 slices bacon, cut into 1/4 inch pieces

1 medium onion, finely diced

5 garlic cloves, minces

4 jalapenos, cored, seeded and minced

1 c. tomato sauce

2 Tbsp. lime juice

5 Tbsp. masa harina

1/4 tsp. black pepper

1 purple onion, diced, for garnish

cheddar cheese, grated, for garnish

Mix chili powder, cumin and oregano in a small bowl. Stir in 1/2 c. water to form a thick paste; set aside. Toss meat cubes with salt; set aside.

Fry bacon in large, heavy soup kettle or Dutch oven over medium-low heat for 10 minutes. Remove bacon with slotted spoon to paper towel lined plate. Discard fat from pot. Increase heat to medium high. Saute meat in 4 batches until well-browned on all sides, about 5 minutes per batch. Reduce heat to medium and add onions; saute 5 to 6 minutes or until softened. Add garlic and jalapenos; saute for 1 minute. Add chili paste and saute 2 to 3 minutes. Add reserved bacon, browned beef, tomato sauce, lime juice and 7 cups of water. Bring to a simmer. Continue to cook at a steady simmer until meat is tender and juices are dark, rich and starting to thicken - about 2 hours.

Mix masa harina with 2/3 cup water in a small bowl to form a smooth paste. Increase heat to medium. Stir in paste and simmer 5 to 10 minutes, or until thickened. Adjust seasoning generously with salt and ground black pepper. Garnish with diced purple onion and grated cheddar cheese; serve immediately.

Serves 6.