Recipes » Beef »Chili a la Bayless

Ingredients

• 8 large ancho or other hot dried chiles, stemmed and seeded
• 1/2 lb. pancetta (optional)
• 6-8 garlic, chopped rough
• 2 tsp cumin, dry roasted until smoked
• 4 tbsp evoo
• 2 /12 - 3 lbs. ground beef or bison
• 2 onions, cut 1/4 " pieces
• 2 cans whole tomatoes, (fire roasted) drained, diced
• 3/4 - 1 lb beans (anything but pinto), soaked overnight, simmered 45 minutes
• 4 tbsp masa harina
• 3 tsps salt
• Cilantro
• Garnishes:
• sour cream
• chopped chives
• tortilla strips
• monterey jack
• cilantro

Preparation

Dry roast chiles, put in boiled water 30 minutes.

Puree garlic, chilies, and cumin.

Brown pancetta - remove

Brown meat and onion in a dutch oven in EVOO, 10 minutes.

Add chile puree, stir till thickens, then add 4 cups water, simmer, uncovered, for 45 minutes. Add tomatoes, beans, masa harina (mixed with 1 cup water), and salt.

Partially cover and simmer until thick, 30 minutes, stirring frequently. If too thick, add more water.

 Add some cilantro the last 10 minutes

Serve with cheeses, chives, cilantro, chopped pancetta and tortilla strips.