Jenn Cain'S Killer Chili

1. 1

   1) In 6 qt Dutch oven, cook bacon over medium heat until browned. With slotted spoon, transfer bacon to paper towels to drain. Spoon 2 T bacon fat into cup; discard remaining fat.

2. 2

   2) In large bowl, combine beef, salt, and pepper; toss to coat well. Return 1 T bacon fat to Dutch oven; heat over medium-high heat. Add one third of beef; cook until browned, stirring occasionally. Transfer beef to large bowl. Repeat with remaining beef.

3. 3

   3) Add onion and remaining bacon fat; cook, covered, over low heat 5 minutes or until tender, stirring occasionally. Add garlic and jalapenos; cook 2 minutes, stirring.

4. 4

   4) Stir cumin, chili powder, ancho chile, oregano, allspice, and 2 T water into vegetables; cook 30 seconds, stirring. Add tomatoes with their juice. Stir in beef, bay leaves, bacon, beer, and 4 cups water; heat to boiling over high heat. Reduce heat to medium low and cook, partially covered, 1 1/2 hours or until beef is tender. Skim off fat.

5. 5

   5) Stir in beans and cornmeal. Cook, uncovered, 30 minutes or until beef is very tender. Serve with sour cream and lime.

No additional tips available.