Title: Cook's illustrated chili con carne
 Categories: None
      Yield: 6 Servings
 
      3 tb Ancho chile powder or 3
           -medium pods; (about 1/2
           -ounce), toasted and ground.
      3 tb New Mexico chile powder or 3
           -medium pods; (about 3/4
           -ounce), toasted and ground.
      2 tb Cumin seeds; toasted in a
           -dry skillet over medium
           -heat until fragrant, about
           -4 minutes, and ground.
      2 ts Dried oregano; preferably
           -Mexican
    1/2 c  Water
      1    4-pound beef chuck roast;
           -trimmed of excess fat and
           -cut into 1-inch cubes.
      2 ts Salt; plus extra for
           -seasoning.
      8 oz Bacon; (7 or 8 slices), cut
           -into 1/4-inch pieces.
      1 md Onion; minced, (about 1
           -cup).
      5 md Garlic cloves; minced.
      4 sm Jalaneño chile peppers;
           -cored, seeded, and minced.,
           -(up to 5)
      1 c  Canned crushed tomatoes or
           -plain tomato sauce.
      2 tb Juice from 1 medium lime.
      5 tb Masa harina or 3 Tbsp.
           -cornstarch.
           Ground black pepper.
     
  1. Mix chile powders, cumin, and oregano in small bowl and stir in
  1/2 cup water to form thick paste; set aside. Toss beef cubes with
  salt; set aside.
  
  2. Fry bacon in large, heavy soup kettle or dutch oven over
  medium-low heat until fat renders and bacon crisps, about 10 minutes.
  Remove bacon with slotted spoon to paper towel-lined plate; pour all
  but 2 teaspoons fat from pot into small bowl; set aside. Increase
  heat to medium-high; sauté meat in four batches until well-browned on
  all sides, about 5 minutes per batch, adding additional 2 teaspoons
  bacon fat to pot as necessary. Reduce heat to medium, add 3
  tablespoons bacon fat to now-empty pan. Add onion; sauté until
  softened, 5 to 6 minutes. Add garlic and jalaneño; sauté until
  fragrant, 2 to 3 minutes. Add reserved bacon and browned beef,
  crushed tomatoes or tomato sauce, lime juice, and 7 cups water; bring
  to simmer. Continue to cook at steady simmer until meat is tender and
  juices are dark, rich, and starting to thicken, about 2 hours.
  
  3. Mix masa harina with 2/3 cup water (or cornstarch with 3 Tbsp.
  water) in small bowl to form smooth paste. Increase heat to medium;
  stir in paste and simmer until thickened, 5 to 10 minutes. Adjust
  seasoning generously with salt and ground black pepper. Serve
  immediately, or preferably, cool slightly, cover, and refrigerate
  overnight for up to 5 days. Reheat before serving.