Texas-Style Chili Con Carne

Authentic chili made with big chunks of meat.

8 slices Bacon chopped

Vegetable oil

5 pound Beef chuck roast trimmed and cut in 1 1/2 inch pieces

1 Onions medium, chopped

Salt and pepper

2 Jalapeno peppers stemmed, seeded, and minced

3 tablespoons Chili powder

1 tablespoon Cumin, ground

5 cloves Garlic minced

1 28-ounce can Tomatoes, crushed

4 cups Chicken broth

2 Chipotles, canned in adobo sauce

2 teaspoons Sugar

3 15.5 ounce cans Black beans

1/4 cup Cilantro rinsed

2 tablespoons Lime juice fresh

1. Cook bacon in dutch oven over medium heat until crisp, stirring often. Remove the bacon and reserve it.

2. Dry the beef with paper towels, then season with salt and pepper. Cook beef one layer at a time, browning thoroughly on all sides. Push browned beef to the side to add more. When all beef is browned, push to the side and add onion, jalapenos, chili powder, cumin, and tsp. salt. Stir in garlic. Cook for about 10 minutes.

3. Combine the ingredients and add all remaining ingredients except cilantro and lime juice.

4. On lowest possible heat, cover and cook 6-7 hours, checking often to be sure the mixture has not gone dry. Add a small amount of water if necessary.

5. Stir in cilantro and joice just before serving.

Cuisine: Tex-Mex

Main Ingredient: Beef

Servings: 6-8 Servings