Suds & Stitches

One of my all time favorite recipes...especially on cool Autumn days is one that I found years ago in a Marlboro cookbook. It's a little spicy, a lot meaty, and loaded with good stuff. I wanted to share it here because it is one of my favorites, and because I took a picture this morning as I was putting it together. :-)

And here it is:

Ingredients:

• 12 oz thick-sliced bacon, chopped (I use 16 oz)shopping list
• 3 lbs lean boneless beef chuck, cut into 2" pieces (I use a London Broil)shopping list
• 3 TBS all-purpose flour shopping list
• 1 TBS each salt and paprika shopping list
• 3 med onions, coarsely chopped shopping list
• 5 cloves garlic, crushed shopping list
• 3 1/2 cups beef broth shopping list
• 28 oz can peeled tomatoes, undrained shopping list(I use 1quart of my tomatoes)
• 4 poblano peppers, seeded, cut into chunks shopping list
• 1/4 cup chopped canned chipotle peppers in adobo sauce shopping list
• 3 TBS ground cumin

How to make it:

 

• Cook bacon in a large chili pot or Dutch oven over medium heat until crisp. Transfer bacon to a large bowl; set aside. Pour off and reserve all but 2 TBS bacon drippings from pot.
• Coat beef in combined flour, salt and paprika. Brown 1/3 of beef in drippings in pot; transfer to bowl with reserved bacon. Repeat twice with remaining beef, adding reserved drippings as necessary to brown beef. Add onions and garlic to last batch of beef, cook 2 minutes, stirring frequently.
• Return beef and bacon to pot. Add beef broth, tomatoes, peppers and cumin; bring to a boil. Reduce heat; cover and simmer 1 1/2 hours. Uncover; continue to simmer 30-45 minutes or until beef is tender and chili is thickened.

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