Cost per serving $0.23 view details
- 4 x bacon slices minced
- 1 lrg onion minced
- 4 x plump garlic cloves chopped
- 4 lb chuck roast trimmed of surface fat, and cut into 1/2" cubes
- 1/2 c. good-quality chili pwdr
- 1 Tbsp. cumin seeds toasted and grnd (or possibly 1 tbspn of grnd cumin)
- 1 Tbsp. mole paste available in specialty food stores (optional)
- 2 tsp dry oregano (preferably Mexican) crumbled
- 2 tsp salt or possibly more to taste
- 1/4 tsp cayenne pepper or possibly more to taste
- 2 tsp cider vinegar
- 2 c. beef stock (preferably homemade)
- 1 Tbsp. masa harina - (to 2 tbspns) (optional) Minced onions Chopped fresh or possibly pickled jalapenos Saltine crackers
- Fry the bacon in a Dutch oven or possibly other large heavy pot over medium heat till brown and crisp. Remove the bacon from the drippings with a slotted spoon and reserve.
- Add in the onion to the drippings and saute/fry briefly till softened. Add in the garlic and saute/fry till the onion is translucent/soft. Stir in the beef and saute/fry till it loses its raw color. Add in the reserved bacon, chili pwdr, cumin, mole paste, oregano, salt, pepper and vinegar. Add in just sufficient stock to cover. Reduce the heat to very low and cook uncovered for about 3 hrs, stirring about every 30 min. Add in stock as needed to keep the mix from getting dry and sticking.
- In the last 30 min of cooking, stir in the masa harina, a couple tsp. at a time, to thicken or possibly "tighten" the chili. Serve the chili immediately or possibly let it cold, cover and chill overnight, and reheat. Serve the chili steaming warm in bowls, with garnishes as you wish.
- This recipe yields 8 servings.
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|Amount Per Serving||%DV|
|Serving Size 313g|
|Recipe makes 8 servings|
|Calories from Fat 274||51%|
|Total Fat 30.44g||38%|
|Saturated Fat 10.72g||43%|
|Trans Fat 0.0g|
|Total Carbs 3.61g||1%|
|Dietary Fiber 0.5g||2%|