[CH] Cook's Illustrated Chili Con Carne
Steve Zinski (szinski@richmond.edu)
Sun, 15 Feb 1998 12:39:28 -0500
This is the recipe as it appears in the March & April 1998 issue of
Cook's Illustrated magazine. I suggest to those interested in the recipe
pick up a copy -- the article (not included here) is very informative
about the subject. The author suggests refrigerating the finished
product overnight to allow the flavors to develop. He also suggests
adding peanut butter and/or unsweetened chocolate to enhance the
earthiness and to add creaminess. Enjoy!
-------------------------------------------------------------------
Cook's Illustrated Chili Con Carne
By Adam Ried
Serves 6
3 Tbsp. ancho chile powder or 3 medium pods (about 1/2 ounce), toasted
and ground.
3 Tbsp. New Mexico chile powder or 3 medium pods (about 3/4 ounce),
toasted and ground.
2 Tbsp. cumin seeds, toasted in a dry skillet over medium heat until
fragrant, about 4 minutes, and ground.
2 tsp. dried oregano, preferably Mexican.
1/2 cup water
1 4-pound beef chuck roast, trimmed of excess fat and cut into 1-inch
cubes.
2 tsp. salt, plus extra for seasoning.
8 ounces bacon (7 or 8 slices), cut into 1/4-inch pieces.
1 medium onion, minced (about 1 cup).
5 medium garlic cloves, minced.
4-5 small jalaneño chile peppers, cored, seeded, and minced.
1 cup canned crushed tomatoes or plain tomato sauce.
2 Tbsp. juice from 1 medium lime.
5 Tbsp. masa harina or 3 Tbsp. cornstarch.
Ground black pepper.
1. Mix chile powders, cumin, and oregano in small bowl and stir in 1/2
cup water to form thick paste; set aside. Toss beef cubes with salt; set
aside.
2. Fry bacon in large, heavy soup kettle or dutch oven over medium-low
heat until fat renders and bacon crisps, about 10 minutes. Remove bacon
with slotted spoon to paper towel-lined plate; pour all but 2 teaspoons
fat from pot into small bowl; set aside. Increase heat to medium-high;
sauté meat in four batches until well-browned on all sides, about 5
minutes per batch, adding additional 2 teaspoons bacon fat to pot as
necessary. Reduce heat to medium, add 3 tablespoons bacon fat to
now-empty pan. Add onion; sauté until softened, 5 to 6 minutes. Add
garlic and jalaneño; sauté until fragrant, 2 to 3 minutes. Add reserved
bacon and browned beef, crushed tomatoes or tomato sauce, lime juice,
and 7 cups water; bring to simmer. Continue to cook at steady simmer
until meat is tender and juices are dark, rich, and starting to thicken,
about 2 hours.
3. Mix masa harina with 2/3 cup water (or cornstarch with 3 Tbsp. water)
in small bowl to form smooth paste. Increase heat to medium; stir in
paste and simmer until thickened, 5 to 10 minutes. Adjust seasoning
generously with salt and ground black pepper. Serve immediately, or
preferably, cool slightly, cover, and refrigerate overnight for up to 5
days. Reheat before serving.