Chili Recipe
8 slices of bacon chopped fine
Fry the bacon on medium heat in your chili pot until it is browned and crisp then remove bacon to a paper-towel lined plate. Pour bacon fat into a bowl and reserve.
2-3 lbs boneless well marbled beef pot roast cut in 1/2 inch cubes
Brown batches of beef cubes in 2tsp of the reserved fat over med-high until well browned on each side - as cubes are browned, remove to a plate until all beef is well browned.
1 large onion minced
3-5 jalapenos seeded and minced (heat source - don't use your bare hands to slice)
3 Tbs chili powder (it's not hot)
1 Tbs ground cumin
1.5 tsp dried oregano
Add 2-3 Tbs of reserved bacon fat, onion, peppers and spices to pot over med-low heat and cook about 5 mins.
1 Tbs Brown Sugar
5-8 cloves of garlic minced
Add sugar and garlic and cook about 30 seconds.
1 28oz can of diced tomatoes (not drained)
3 cups water
Add tomatoes, water, beef and bacon. Simmer 2-4 hours adding water as needed - should be thick and dark.
1 can red kidney beans drained and rinsed
1 can black beans drained and rinsed
Add beans and simmer for another 30 mins. Note, adding beans as close to serving as possible keeps them firm.
Note: I served it with thick slices of buttered fresh bread. I used only 3 jalapenos and thought it could have used more heat - a pinch of cayene or some hot sauce can be added but I think just adding another pepper or two and only seeding - not removing the ribs would have probably been enough.
