Ingredients Jump to Instructions ↓

  1. 14 ounces canned diced tomatoes

  2. 2 teaspoons minced chipotle chilies in adobo sauce

  3. 4 slices bacon -- chopped fine

  4. 4 pounds boneless beef chuck-eye roast -- trimmed and cut into 1-inch pieces

  5. salt and pepper

  6. 1 onion -- chopped fine

  7. 1 jalapeño chile -- seeded and chopped fine

  8. 3 tablespoons chili powder

  9. 1 1/2 teaspoons ground cumin

  10. 1/2 teaspoon dried oregano

  11. 4 garlic cloves -- minced

  12. 4 cups water

  13. 1 tablespoon brown sugar

  14. 2 tablespoons yellow corn muffin mix

Instructions Jump to Ingredients ↑

  1. If the bacon does not render a full 3 tablespoons of fat in step 1, supplement it with vegetable oil.

  2. Process tomatoes and chipotle in food processor until smooth. Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Transfer bacon to paper towel-lined plate and reserve 3 tablespoons bacon fat.

  3. Pat beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon reserved bacon fat in empty Dutch oven over medium-high heat until just smoking. Brown half of beef, about 8 minutes. Transfer to bowl and repeat with additional tablespoon bacon fat and remaining beef.

  4. Add remaining bacon fat, onion and jalapeño to empty Dutch oven; cook until softened, about 5 minutes. Stir in chili powder, cumin, oregano and garlic; cook until fragrant, about 30 seconds. Stir in water, pureed tomato mixture, bacon, browned beef and sugar; bring to boil. Reduce heat to low and simmer, covered, for 1 hour. Skim fat and continue to simmer uncovered until meat is tender, 30 to 45 minutes.

  5. Ladle 1 cup chili liquid into medium bowl and stir in muffin mix; cover with plastic wrap. Microwave until mixture is thickened, about 1 minute. Slowly whisk mixture into chili and simmer until chili is slightly thickened, 5 to 10 minutes. Season with salt and pepper. Serve. (Chili can be refrigerated for up to 3 days.)

  6. From the Cook's Country TV episode: Chili and Cornbread Serves 6 to 8.

  7. Note: Prepared by Art in December 2009 with great family reviews. I doubled this recipe and froze half of it; it was just as good a month later! I make a variety of chilies but this one will be coming back soon.


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