Chili Con Carne

Name: Chili Con Carne
Yield: Serves 6
Cuisine: US & Canada, Southwest (Tex-Mex)
Ingredients: 3 tablespoons, ancho chili powder or 3 medium pods (about 1/2 ounce), toasted and ground (see illustrations below); 3 tablespoons, New Mexico chili powder or 3 medium pods (about 3/4 ounce), toasted and ground; 2 tablespoons, cumin seeds, toasted in a dry skillet over medium heat until fragrant, about 4 minutes, and ground; 2 teaspoons, dried oregano, preferably Mexican; 7 1/2 cups, water, divided; 1 , beef chuck roast (4-pounds), trimmed of excess fat and cut into 1-inch cubes; 2 teaspoons, table 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 cloves, garlic, minced; 4 - 5 , small jalapeño chiles, cored, seeded, and minced; 1 cup, crushed tomatoes (canned), or plain tomato sauce; 2 tablespoons, lime juice from 1 medium lime; 5 tablespoons, masa harina or 3 tablespoons cornstarch; , Ground black pepper

Main Courses
US & Canada
Southwest (Tex-Mex)
Fruits & Vegetables
Meat
Vegetables
Pork
Beef
Make Ahead
Stews
Super Bowl

Appears in Cook's Illustrated March/April 1998, America's Test Kitchen TV

The secret is using large cubes of beef chuck and a mixture of fresh and oven-roasted chiles.

SERVES 6

TIME 3½ hours

Why This Recipe Works

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