Chili Con Carne
2 Combine and toast in a skillet over medium heat for minutes:
5 tablespoons ground mild chilli peppers, such as New Mexico, pasilla
2 tablespoons dried oregano
1 1/2 tablespoons ground cumin
1/2 teaspoon ground red pepper or to taste
1/2 cup store-bought chili powder
3 pounds beef chuck, trimmed and cut into ½ inch cubes
2 teaspoons salt
1 tablespoon olive oil
2 large onions, minced
10 cloves garlic, minced
7 fresh jalapeno peppers, stemmed, seeded and minced
1/2 teaspoon salt
28 ounces can plum tomatoes, with juice
1 tablespoon red wine vinegar
6 cups water
salt to taste
Hot cooked rice
Combine and toast chilli peppers, dried oregano, ground cumin, ground red pepper or chili powder to taste in a skillet over medium heat for 2 minutes.
Pat beef dry and season with 2 teaspoons salt :
Heat 1 tablespoon olive oil in a cast-iron skillet over medium-high heat
Brown the meat in the batches, adding more oil if needed.
Remove the meat to a dutch oven.
To the cast-iron skillet add 1 Tablespoon more olive oil. Add onions, garlic, jalapeno, salt, and saute, stirring often, over medium-high heat until the vegetables are softened, 6-8 minutes. Remove to the dutch oven with the meat. Stir the toast spices into the meat mixture and cook for 2 minutes over medium-high heat.
Add tomatoes with juice, red wine vinegar, water, and season with salt.
Simmer, uncovered, until the meat is tender and the sauce is reduced and thickened, about 1 1/2 hours.