Chili is one of those dishes that I can’t get enough of during the cold fall and winter months. It’s comfort food and this is the time of year when we need those stick to the rib meals. This Chili con Carne is especially good over pasta (we like GF macaroni or even mini shells) but it certainly is perfect all on it’s own. Both beef and pork are browned and then slow cooked in a melange of onions, garlic, cumin, coriander, chipotle peppers, and tomatoes until flavorful in a slow cooker. The secret to this recipe is the toasted masa harina (corn flour) which thickens the chili just right for the perfect consistency….
We really enjoyed this version of chili sans the beans and Joel loved having it with mini shells. It was a naturally gluten free meal with the use of masa harina, which you can find in any Latin or Spanish aisle at your local grocery store…
recipe adapted from Cook’s Illustrated
4 slices bacon or fatback minced, browned and reserved
6 to 8 medium yellow onions, chopped1/2 cup minced garlic
2 tablespoons ground cumin
2 tablespoons ground coriander
3 pounds beef, diced or coarsely ground
3 pounds pork, diced or coarsely ground
4-5 chipotle peppers in adobo
1 15oz can of diced tomatoes1/2 to 3/4 cup masa harina, toasted; or yellow cornmeal
32 ounces of beef broth/stockkosher salt to taste
shredded cheddar cheese
thinly sliced green onions
In a large dutch oven, sauté bacon until brown and crisp; remove and transfer to slow cooker
Remove all but about 2 tablespoons of fat, reserving excess, and add the chopped onions and garlic; cooking slowly until caramelized. Add the cumin and coriander, stirring to coat the onions and garlic. Add the meat in batches and brown, then transfer browned meat to a slow cooker.
Remove excess fat from dutch oven, and deglaze the pot by adding the beef stock, scraping up the bits from the bottom of the pan, then pouring the stock into the slow cooker.
Add chipotle peppers and adobo sauce, diced tomatoes and salt to the slow cooker. Stir in the masa harina.
Cover allow to cook for approximately 4-6 hours on high or 6-8 hours on low.
Serve as is or over your favorite short pasta (macaroni or shells).
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