Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons cumin seeds
  • 8 ounces bacon (chopped)
  • 3 pounds beef chuck (cut into roughly 1/4- to 1/2-inch chunks)
  • 2 onions (chopped (2 or more cups))
  • 1/4 cup Homemade Chili Powder
  • 2 teaspoons sweet paprika
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 4 large cloves garlic (minced)
  • 1 3/4 cups store-bought or homemade beef broth
  • 1 cup water
  • One (28-ounce) can puréed tomatoes
  • 2 dried ancho chiles

Instruction

  • Toast the cumin seeds in a large skillet over medium-high heat until fragrant, about 1 to 2 minutes. Transfer to your work surface and, using the bottom of another skillet or a metal or wooden tool with a flat surface, coarsely crush the cumin seeds.
  • Cook the bacon in a large pot over medium-high heat until crisp. Remove the bacon and reserve. With the pot still over medium-high heat, cook the beef in the bacon drippings until browned on all sides. It may be necessary to brown the beef in batches. Transfer the meat to the plate with the bacon.
  • Reduce the heat to medium, add the onions, and sauté in the remaining drippings until lightly browned, 8 to 10 minutes.
  • Add the crushed and toasted cumin seeds, chili powder, paprika oregano,black pepper, thyme, salt, and garlic to the onions and cook, stirring, for 1 minute. Crumble the bacon and add it to the pot along with the beef, beef broth, 1 cup water, the tomatoes, and the ancho chiles.
  • If making the chili on the stovetop, bring to a boil, reduce the heat, cover partially, and simmer until the meat is very tender, about 2 hours, adding water as needed to maintain the desired consistency. If making the chili in a slow cooker, transfer the contents of the skillet to a slow cooker set on low and cook for at least 6 hours and up to 8 hours, until the meat is very tender.
  • When the meat is tender, use tongs or a fork to find and remove the anchos. Purée them in a blender, return them to the pot, and stir well.
  • Ladle the chili con carne into bowls and dive in.