Chili

My mom got this recipe from someone she works with. It is sooo yummy and makes excellent leftovers! I made it on Sunday. We had it for dinner Monday night, had it for lunch on Tuesday, had it for dinner again on Wednesday. So good. And was sad when we finished it.

This has a nice kick to it, not too spicy. For us though, that may mean it is spicy for others. We love our heat!

Forgive the pictures...

Chili on top of corn bread

Topped with Cheddar Cheese and Avocado

Chipotle Chili

2 Tbsp red chili powder
1 tsp chipotle chili powder
1 Tbsp ground cumin
1 tsp ground oregano
1 tsp thyme
1/2 tsp ground coriander seeds (I didn't have any)
3-4 Tbsp water

4 strips of bacon, cut up
2 1/2 (or more) chuck roast cut into 1/2 inch cubes (we used something different that was on sale but I don't remember)
salt
1 medium onion, chopped
3 cloves garlic minced
2 jalapeno peppers, minced (remove seeds for less heat)

1 14oz can tomatoes (I used green chili diced tomatoes)
1 1/2 cup water
1 Tbsp freshly squeezed lime juice (about 1/2 lime)
1 tsp sugar

1 14oz can red kidney beans, drained and rinsed
1 tsp cornstarch dissolved in a little water to prevent clumping
salt

In a small bowl mix the chili powder, chipotle powder, cumin, oregano, thyme, corriander. Add water until it becomes a light paste.

Cook the bacon in a large skillet until crisp. Remove from pan and set aside on paper towel. (You could cook the bacon in strips and crumble, but I find it easier to slice the bacon before cooking it)

Increase heat to medium high. Add 1 Tbsp of bacon fat (YUM!). Working in batches so the meat isn't crowded and is steamed, brown the meat on all sides, lightly salting as it cooks. Remove from pan and set aside.

Add 1 Tbsp of bacon fat to the pan. Add the chopped onino and saute until soft, about 5 minutes. Ad the garlic and jalapeno. Cook until fragrant, about 1 minute. Add the chili paste and cook for 2-3 more minutes.

Into a 6 quart thick bottomed dutch oven, put onion chili mixture, beef, bacon, tomatoes, water, lime juice and sugar. Heat the chili on medium heat until it comes to a simmer. Reduce heat to low. Cover and cook for 1 1/2 hours. Then cover and cook for another half hour, keeping the temperature at a place where you can maintain a simmer.

Mix the cornstarch into a little water to dissolve. Add it to the chili to thicken. Gently mix in the kidney beans. Add salt to taste. Adjust seasonings as needed.

We like to serve on top of crumbled cornbread and top with avocado. Cheese is yummy but not needed with this yummy chili!

Enjoy!