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"Texas Red" Chili Con Carne




Source of Recipe


cooks country






Recipe Introduction


Chuck-eye roasts are fatty, so don't be surprised if you trim off a pound or more from each one. You should have 5 to 6 pounds of trimmed meat when you start the recipe. Chipotle chiles are smoked jalapeños canned in a red sauce called adobo. They are available in the international aisle of the supermarket. If you cannot find them, use 8 jalapeños. This chili is authentically spicy; for milder chili, reduce the chipotles and jalapeños by half.





List of Ingredients



• 6 (6-inch) soft corn tortillas
  
• 3 cups low-sodium chicken broth
  
• 1 (28-ounce) can diced tomatoes , with juice
  
• 5 canned chipotle chiles in adobo sauce
  
• 1 1/2 tablespoons dark brown sugar
  
• 2 boneless beef chuck-eye roasts (3 1/2- to 4-pound each), trimmed and cut
  
• Table salt and ground black pepper
  
• 5 tablespoons vegetable oil
  
• 1/4 cup water plus 2 additional tablespoons
  
• 3 medium onions , chopped medium
  
• 4 medium jalapeño chiles , stemmed and minced
  
• 6 tablespoons chili powder
  
• 2 tablespoons ground cumin
  
• 8 medium cloves garlic , minced
  
• 3 (16-ounce) cans pinto or kidney beans drained and rinsed (optional)
  
• 1 teaspoon dried oregano
  






Instructions



1. Heat large skillet over medium-high heat. Add 3 tortillas, overlapping them as necessary, and cook until blistered on both sides, about 2 minutes per side. Transfer to plate and repeat with remaining tortillas. Tear tortillas into 2-inch pieces and combine with 2 cups chicken broth in microwave-safe bowl. Heat in microwave on high until tortillas are saturated, 2 to 3 minutes. Puree mixture in blender or food processor until smooth, then transfer to slow-cooker insert. Add tomatoes and chipotles to blender or processor and blend until smooth. Transfer to slow-cooker insert along with remaining 1 cup chicken broth and brown sugar.
   
2. Dry beef thoroughly with paper towels, then season with salt and pepper. Heat 2 teaspoons oil in skillet over medium-high heat until just smoking. Brown one-third of beef thoroughly on all sides, 8 to 10 minutes. Transfer browned beef to slow cooker, return skillet to medium-high heat, and repeat with 2 more teaspoons oil and second batch of beef. Transfer to slow-cooker insert and repeat with 2 more teaspoons oil and remaining beef. Transfer to slow-cooker insert. Add 1/4 cup water to skillet, scraping up any browned bits, and return skillet to medium-high heat. Cook until almost all water has evaporated, about 3 minutes. Transfer skillet contents to slow-cooker insert, and wipe skillet dry with paper towels.
   
3. Heat remaining 3 tablespoons oil over medium heat until shimmering. Add onions, jalapeños, and 1/4 teaspoon salt and cook until onions are softened, about 5 minutes. Stir in chili powder and cumin and cook, stirring occasionally, until spices are deeply fragrant, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds longer. Transfer vegetables to slow-cooker insert. Add 2 tablespoons water to skillet, scrape up any spices, and transfer contents to slow-cooker insert. Stir ingredients to combine thoroughly.
   
4. Set slow cooker to high, cover, and cook until tender, 6 to 7 hours. (Alternatively, cook on low for 9 to 10 hours.) Stir in beans (if using) and cook 15 minutes. Stir in oregano and adjust seasoning with additional salt and pepper. Leftovers can be refrigerated for several days or frozen for several months.
   






Final Comments


Serves 10 to 12 without beans and 12 or more with