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.