Jimmy’s Chili con Carne

Makes 8-10 servings

3 strips thick cut bacon
5 lbs chuck roast
2 large onions
1 head of garlic
9 oz Shiner Bock or a similar bock beer
2 large or 3 medium very ripe tomatoes
4 cups water
3 ancho chiles
3 morita chiles
2 handfuls (½ cup) chili powder
1 handful (¼ cup) ground cumin
1 handful (¼ cup) paprika
Three-finger pinch (1 tsp) oregano
2 tsp salt (see post above)
1 TBS masa harina, as needed
1 TBS cider vinegar

Cut any fat from the beef and reserve. Peel and dice the onions in small pieces. Peel the garlic cloves, smash awith the side of your knife and chop slightly. Chop the 3 tomatoes coarse.

Cook the bacon in a cast iron frying pan over medium heat until crisp. Remove the cooked bacon and reserve the fat. Add the fat from the meat to the pan and let render. Remove any cracklings before adding the meat.

Cut the beef into small cubes, the size of playing dice or smaller. Dry the meat and brown in batches in the hot fat, adding vegetable oil if necessary. Reserve the meat. Add the hot fat to a Dutch oven or large heavy pot, preferably cast iron. Heat over medium high heat until it shimmers. Add the onions. When the onions are sizzling, turn the heat down to medium.

When the onions are soft and translucent, add the beer, garlic, tomatoes, and browned meat. Bring to a simmer.

Add the water to the frying pan and bring to a simmer. Add the ancho and morita chile pods whole. Add the chili powder, cumin, paprika, and oregano and simmer for 20 minutes. You can remove some of the seeds of the morita if you want it less spicy.

Remove the stems from the chilis and place in the small container of a blender with some of the cooking liquid. Blend until smooth. Add ¼ the paste in the container to the chili and taste. Continue adding paste until the chili is as hot as you like. If you plan to keep the chili overnight, remember that the chili heat fades as the chili sits, so make it hotter than you think you want it. It should be hot.

Add the salt. See my note about measurements.

Simmer for an hour and a half. Remove a cup of the liquid and stir the masa into it until it is smooth. Add the vinegar to the masa and stir into the chili. Let simmer 20 minutes or so until thick.

Serve with cornbread.