A rich Tex-Mex version of Chili. Takes 8 hours to cook
Here's what I use:
2 tablespoon Cumin Seeds
8 oz Bacon (Chopped)
3 Lbs Beef Chuck, cut into 1/4 inch Cubes
2 Onions (Chopped)
1/4 cup Chili Powder
2 teaspoons sweet paprika
1 teaspoon dried mexican oregano
1 teaspoon ground black pepper
1 teaspoon dried thyme
1/2 teaspoon salt
4 large cloves garlic (Minced)
1 3/4 cups beef broth
1 cup water
1 can (28oz) pureed tomatoes
2 dried ancho chilies, stemmed and seeded
Chopped onions and shredded cheese (optional serving toppings)
Here's what I do:
Toast the cumin seeds in a skillet over medium-high heat until fragrant, about 1-2 minutes). Using a smaller frying pan or a metal or wooden tool with a flat surface, crush the seeds coarsely. Set aside.
Cook bacon in the skillet over medium-high heat until crisp. Remove bacon and set aside. Over high head, brown beef in the bacon drippings left in the skillet. remove mead and set aside Over medium heat, saute onions in the remaining drippings until lightly browned (8-10 minutes)
Add the toasted cumin, chili powder, paprika, oregano, black pepper, thyme, salt and garlic; saute 1 minute. (At this point I transfer skillet to a slow cooker or you can continue to cook in the skillet). Add bacon, beef broth, water, tomatoes, ancho chilies and beef. Bring to boil, then reduce heat and simmer on low until meat is very tender about (2 hrs in skillet or 6-8 hours in slow cooker). Add water as needed to maintain the desired consistency.
Remove anchoes, puree in a blender and return to pot. Serve in bowls, topped with chopped onions and shredded cheese.