Chili Con Carne

• 3 tablespoons ancho chili powder or 3 medium pods
• (about 1/2 ounce), toasted and ground
• 3 tablespoons New Mexico chili powder or 3 medium
• pods (about 3/4 ounce), toasted and ground
• 2 tablespoons cumin seeds, toasted in a dry skillet
• over medium heat until fragrant, about 4 minutes, and ground
• 2 teaspoons dried oregano, preferably Mexican
• 1/2 cup water
• 1/2 cup red wine
• 4 pounds beef tenderloin, trimmed of excess fat and
• cut into 1-inch cubes
• 7-9 tablespoons olive oil
• 2 teaspoons kosher salt, plus extra for seasoning
• 1 medium onion, minced (about 1 cup)
• 5 medium garlic cloves, minced
• 4-5 small jalapeno chili peppers, cored, seeded,
• and minced (wear rubber gloves)
• 1 cup canned crushed tomatoes
• 2 tablespoons juice from 1 medium lime
• 6 1/2 cups water
• 3 tablespoons cornstarch
• 3 tablespoons balsamic vinegar
• Freshly ground black pepper

1. 1. Mix chili 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. 2. In a large pot, heat 5 tablespoons of olive oil to medium-high; saute meat in four batches until well-browned on all sides, about 5 minutes per batch, adding additional 2 teaspoons olive oil as necessary.
3. 3. Reduce heat to medium, add 3 tablespoons olive oil to now-empty pan. Add onion; saute until softened, 5 to 6minutes. Add garlic and jalapeno; saute until fragrant, about 1 minute. Add chili paste; saute until fragrant, 2 to 3 minutes.
4. 4. Add the browned beef, crushed tomatoes, lime juice, wine, and 6 1/2 cups water; bring to simmer. Continue to cook at a steady simmer until meat is tender and juices are dark, rich, and starting to thicken, about 2 hours.
5. 5. Mix the cornstarch with the balsamic vinegar in a 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 kosher salt and freshly ground black pepper. Serve immediately, or preferably, cool slightly, cover, and refrigerate overnight or for up to 5 days. Reheat before serving.

ancho chili powder, new mexico, pods, cumin seeds, minutes, oregano, water, red wine, beef tenderloin, olive oil, kosher salt, onion, garlic, chili peppers, rubber, tomatoes, lime, water, cornstarch, balsamic vinegar, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/chili-con-carne-1216519 (may not work)