Chili Con Carne


Chipotle chili powder
2 Tbsp red chili powder
1 teaspoon chipotle chile powder
1 Tbsp ground cumin
2 teaspoons ground oregano
1 teaspoon thyme
1/2 teaspoon ground coriander seeds
3-4 Tbsp water
4 strips bacon
One 2 1/2 pound chuck roast, cut into 1/2-inch cubes
1 medium white onion, chopped
3 cloves garlic, minced
2 jalapeño chili peppers, stems removed, seeded, ribs removed, minced
1 14-oz can whole tomatoes
2 1/2 cups water
1 Tbsp freshly squeezed lime juice
1 teaspoon sugar
1 14-oz can red kidney beans, drained and rinsed
1 teaspoon cornstarch, dissolved in a couple tablespoons of water
Grated cheddar cheese and chopped red onion for garnish



In a small bowl mix the chili powder, chipotle chili powder, ground cumin, oregano, thyme, and ground coriander seeds. Mix in water so that chili forms a light paste. Set aside.

Cook the bacon in a large skillet on medium high heat until crisp. Use a slotted spoon to remove from pan and set aside on a paper towel. Pour bacon fat from the pan into a separate container, reserve. When the bacon cools, crumble it into smaller pieces and set aside.