Chili Con Carne

Serves 6

Traditional Texas-style chili, made without beans. Offer all the toppings on the side for a buffet that's perfect for kickoff!

Ingredients

1 teaspoon sea salt
3 pounds lean beef stew meat, cut into 1-inch cubes
3 to 4 slices bacon, cut into 1-inch pieces
1 medium onion, chopped (about 1 cup)
3 garlic cloves, minced
3 tablespoons chili powder
1 tablespoon ground cumin
1 large dried ancho chile (softened in hot water, finely chopped)
3/4 cup chopped fresh tomato
4 cups water

Optional Toppings
Chopped white onion
Chopped jalapeños
Shredded cheese
Sour cream
Lime wedges

Method

Sprinkle cubed meat with salt, toss and set aside.

In a heavy-bottomed large saucepan or pot over medium high heat, sauté bacon until lightly golden but not crispy. Remove bacon and most of the bacon grease, reserving both.

Add onions and garlic to pot; stir and sauté until onions are softened but not browned. Remove, set aside and add 1 tablespoon bacon grease back to the pot.

Working in batches so the pan is not overcrowded, brown stew meat on all sides, using additional bacon grease when needed. Place all the meat back in the pot with bacon, onion and garlic. Add chili powder, cumin and chile and stir well to combine. Add tomato and water and reduce heat. Cook over very low heat, gently simmering, uncovered, for 2 1/2 to 3 hours, stirring occasionally, until meat is fork tender and falling apart. (If the liquid is evaporating too quickly, add 1/2 cup of water and cover while cooking).

Garnish individual bowls with toppings as desired.

Nutrition

Per serving (about 16oz/463g-wt.): 520 calories (230 from fat), 25g total fat, 9g saturated fat, 63g protein, 7g total carbohydrate (3g dietary fiber, 2g sugar), 160mg cholesterol, 730mg sodium