Smoky Chipotle Chili con Carne
By America's Test KitchenPublished on August 21, 2007
Time
4 hours
Yield
Serves 6
Ingredients
Beef Rub
4 medium cloves garlic 2 teaspoons table salt 1 beef chuck roast (4-pounds)2 - 3 tablespoons New Mexico chili powderChili
3 tablespoons ancho chili powder or 3 medium pods (about ½ ounce), toasted and ground (see illustrations below)3 tablespoons New Mexico chili powder or 3 medium pods (about ¾ ounce), toasted and ground2 tablespoons cumin seeds, toasted in a small dry skillet over medium heat until fragrant, about 4 minutes, and ground2 teaspoons dried oregano, preferably Mexican½ cup water 8 ounces bacon (7 or 8 slices), cut into ¼-inch pieces1 medium onion, minced (about 1 cup)5 cloves garlic, minced (about 1 cup)5 chipotle chiles en adobo, minced1 cup crushed tomatoes (canned) or plain tomato sauce2 tablespoons lime juice from 1 medium lime5 tablespoons masa harina or 3 tablespoons cornstarchBefore You Begin
Grill-smoking the meat, a technique from food writers John and Matt Lewis Thorne, authors of the Serious Pig (North Point Press, 1996), in combination with chipotle chiles give this chili a distinct but not overwhelming, smoky flavor. Make sure you start with a chuck roast that is at least three inches thick. The grilling is meant to flavor the meat by searing the surface and smoking it lightly, not to cook it.
Instructions
- Puree garlic cloves with salt. Rub intact chuck roast with puree, and sprinkle evenly with New Mexico chili powder; cover and set aside. Meanwhile, build hot fire. When you can hold your hand 5 inches above grill surface for no more than 3 seconds, spread hot coals to area about the size of roast. Open bottom grill vents, scatter one cup soaked mesquite or hickory wood chips over hot coals, and set grill rack in place. Grill roast over hot coals, opening lid vents three-quarters of the way and covering so that vents are opposite bottom vents to draw smoke through and around roast. Sear meat until all sides are dark and richly colored, about 12 minutes per side. Remove roast to bowl; when cool to the touch, trim and cut into 1-inch cubes, reserving juices.
- Mix chili powders, cumin, and oregano in small bowl and stir in 1/2 cup water to form thick paste; set aside.
- Fry bacon in large, heavy soup kettle or Dutch oven over medium-low heat until fat renders and bacon crisps, about 10 minutes. Remove bacon with slotted spoon to paper towel-lined plate; pour all but 3 teaspoons fat from pot into small bowl; set aside. Increase heat to medium. Add onion; sauté until softened, 5 to 6 minutes. Add garlic and chipotles; sauté until fragrant, about 1 minute. Add chili paste; sauté until fragrant, 2 to 3 minutes. Add reserved bacon and beef (with juices), crushed tomatoes or tomato sauce, lime juice, and 7 cups water; bring to simmer. Continue to cook at a steady simmer until meat is tender and juices are dark, rich, and starting to thicken, about 2 hours.
- Mix masa harina with 2/3 cup water (or cornstarch with 3 tablespoons water) in a small bowl to form smooth paste. Increase heat to medium; stir in paste and simmer until thickened, 5 to 10 minutes. Adjust seasoning generously with salt and ground black pepper. Serve immediately, or preferably, cool slightly, cover, and refrigerate overnight or for up to 5 days. Reheat before serving.
to prepare meat
for chili
Time
4 hoursYield
Serves 6Ingredients
Beef Rub
4 medium cloves garlic
2 teaspoons table salt
1 beef chuck roast (4-pounds)
2 - 3 tablespoons New Mexico chili powder
Chili
3 tablespoons ancho chili powder or 3 medium pods (about ½ ounce), toasted and ground (see illustrations below)
3 tablespoons New Mexico chili powder or 3 medium pods (about ¾ ounce), toasted and ground
2 tablespoons cumin seeds, toasted in a small dry skillet over medium heat until fragrant, about 4 minutes, and ground
2 teaspoons dried oregano, preferably Mexican
½ cup water
8 ounces bacon (7 or 8 slices), cut into ¼-inch pieces
1 medium onion, minced (about 1 cup)
5 cloves garlic, minced (about 1 cup)
5 chipotle chiles en adobo, minced
1 cup crushed tomatoes (canned) or plain tomato sauce
2 tablespoons lime juice from 1 medium lime
5 tablespoons masa harina or 3 tablespoons cornstarch
Test Kitchen Techniques
Ingredients
Beef Rub
4 medium cloves garlic
2 teaspoons table salt
1 beef chuck roast (4-pounds)
2 - 3 tablespoons New Mexico chili powder
Chili
3 tablespoons ancho chili powder or 3 medium pods (about ½ ounce), toasted and ground (see illustrations below)
3 tablespoons New Mexico chili powder or 3 medium pods (about ¾ ounce), toasted and ground
2 tablespoons cumin seeds, toasted in a small dry skillet over medium heat until fragrant, about 4 minutes, and ground
2 teaspoons dried oregano, preferably Mexican
½ cup water
8 ounces bacon (7 or 8 slices), cut into ¼-inch pieces
1 medium onion, minced (about 1 cup)
5 cloves garlic, minced (about 1 cup)
5 chipotle chiles en adobo, minced
1 cup crushed tomatoes (canned) or plain tomato sauce
2 tablespoons lime juice from 1 medium lime
5 tablespoons masa harina or 3 tablespoons cornstarch
Test Kitchen Techniques
Ingredients
Beef Rub
4 medium cloves garlic
2 teaspoons table salt
1 beef chuck roast (4-pounds)
2 - 3 tablespoons New Mexico chili powder
Chili
3 tablespoons ancho chili powder or 3 medium pods (about ½ ounce), toasted and ground (see illustrations below)
3 tablespoons New Mexico chili powder or 3 medium pods (about ¾ ounce), toasted and ground
2 tablespoons cumin seeds, toasted in a small dry skillet over medium heat until fragrant, about 4 minutes, and ground
2 teaspoons dried oregano, preferably Mexican
½ cup water
8 ounces bacon (7 or 8 slices), cut into ¼-inch pieces
1 medium onion, minced (about 1 cup)
5 cloves garlic, minced (about 1 cup)
5 chipotle chiles en adobo, minced
1 cup crushed tomatoes (canned) or plain tomato sauce
2 tablespoons lime juice from 1 medium lime
5 tablespoons masa harina or 3 tablespoons cornstarch
Test Kitchen Techniques
Why This Recipe Works
For the best beanless Texas-style chili recipe, start with big chunks of chuck roast. We found that toasting and grinding fresh chiles gave us the best flavor. Flavor was also improved by adding bacon, which lent our chili recipe sweetness and smokiness. Thickening with masa harina or cornstarch helped, too, making for a smoother, softer, and more appealing sauce.
Before You Begin
Grill-smoking the meat, a technique from food writers John and Matt Lewis Thorne, authors of the Serious Pig (North Point Press, 1996), in combination with chipotle chiles give this chili a distinct but not overwhelming, smoky flavor. Make sure you start with a chuck roast that is at least three inches thick. The grilling is meant to flavor the meat by searing the surface and smoking it lightly, not to cook it.
Instructions
- Puree garlic cloves with salt. Rub intact chuck roast with puree, and sprinkle evenly with New Mexico chili powder; cover and set aside. Meanwhile, build hot fire. When you can hold your hand 5 inches above grill surface for no more than 3 seconds, spread hot coals to area about the size of roast. Open bottom grill vents, scatter one cup soaked mesquite or hickory wood chips over hot coals, and set grill rack in place. Grill roast over hot coals, opening lid vents three-quarters of the way and covering so that vents are opposite bottom vents to draw smoke through and around roast. Sear meat until all sides are dark and richly colored, about 12 minutes per side. Remove roast to bowl; when cool to the touch, trim and cut into 1-inch cubes, reserving juices.
- Mix chili powders, cumin, and oregano in small bowl and stir in 1/2 cup water to form thick paste; set aside.
- Fry bacon in large, heavy soup kettle or Dutch oven over medium-low heat until fat renders and bacon crisps, about 10 minutes. Remove bacon with slotted spoon to paper towel-lined plate; pour all but 3 teaspoons fat from pot into small bowl; set aside. Increase heat to medium. Add onion; sauté until softened, 5 to 6 minutes. Add garlic and chipotles; sauté until fragrant, about 1 minute. Add chili paste; sauté until fragrant, 2 to 3 minutes. Add reserved bacon and beef (with juices), crushed tomatoes or tomato sauce, lime juice, and 7 cups water; bring to simmer. Continue to cook at a steady simmer until meat is tender and juices are dark, rich, and starting to thicken, about 2 hours.
- Mix masa harina with 2/3 cup water (or cornstarch with 3 tablespoons water) in a small bowl to form smooth paste. Increase heat to medium; stir in paste and simmer until thickened, 5 to 10 minutes. Adjust seasoning generously with salt and ground black pepper. Serve immediately, or preferably, cool slightly, cover, and refrigerate overnight or for up to 5 days. Reheat before serving.
to prepare meat
for chili
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