Sunday, September 20, 2015

September Cooking

Slow cooker Texas-Style Chili Con Carne

8 ounces bacon (8 slices), chopped medium
Vegetable oil
1 5-pound boneless beef chuck roast, trimmed and cut into 1 1/2-inch pieces
Salt and pepper
1 onion, chopped medium
3 jalapeño chilies, stemmed,needed, and minced
3 tablespoons chili powder
2 tablespoons cumin
5 garlic cloves, minced
1 (28 ounce) can crushed tomatoes
6 (6 inch) corn tortillas,torn into 2 inch pieces
4 cups low-sodium chicken broth
2 chipotle chilies in adobo sauce, chopped medium
2 teaspoons sugar
3 (15.5 ounce) cans red kidney beans, rinsed
1/4 cup minced fresh cilantro
2 tablespoons fresh lime juice

Cook the bacon in a 12-inch skillet over medium heat until crisp, about 8 minutes.  Add the bacon to the slow cooker, reserve the bacon fat separately. If you have less than 2 tablespoonful, add vegetable oil to make a total of 2 tablespoonful. 

Dry the beef with paper towels, then season with salt and pepper.  Add 2 teaspoons of the bacon fat to the skillet and heat over medium-high heat until almost smoking.  Brown half of the beef, about 10 minutes, then add to the slow cooker.  Return the skillet to medium-high heat and repeat with 2 more teaspoons bacon fat and the remaining beef. 

Add the remaining 2 teaspoons bacon fat to the empty skillet and return to medium heat until shimmering.  Add the onions, garlic, jalapeños, chili powder, cumin, and 1/4 teaspoon salt.  Cook until the onion is softened, about 5 minutes. Stir in the tomatoes, scraping up any browned bits.  Bring to a simmer and pour into the slow cooker. 

Combine the tortillas and 1 cup chicken broth in a microwave safe bowl and microwave on high until mushy, about 2 minutes. Purée the mixture in blender or food processor until smooth, about 1 minute.  Stir into slow cooker.  Add the remaining 3 cups of chicken broth, chipotles, and sugar to the slow cooker. 

Cover and cook on low for 9-10 hours or 6-7 hours on high.  Stir in the beans during the last hour of cooking.  Before serving, stir in the cilantro and lime juice and season with salt and pepper to taste. 

Serves 8 generously.  Jalapeño cornbread is delicious with this. 

No comments: