Ingredients2-1/2 pound chuck roast, trimmed and cut into 1" cubes
1 tsp. pepper, black
1 Tbsp salt
2 Tbsp vegetable oil
8 strips of thick cut bacon, sliced into 1/4 pieces
2 medium onions
1 pepper, bell, sliced into 1" cubes
1 tsp. oregano (Mexican, if available)
1/4 c. chili powder
1 tsp. smoked paprika
2 tsp. ground coriander
2 tsp. ground cumin
6 cloves garlic, minced (or pressed)
1/2 c. water
28 oz. can diced tomatoes (Muir Glen, if available)
28 oz. can of whole tomatoes (blended until smooth)
2-15 oz cans red kidney beans, rinsed ,OR 3 cups of cooked red kidney beans
Combine beef, salt and pepper in a bowl. Let sit for at least 20 minutes.
Sautee bacon in a large dutch oven over low heat for 10 minutes, add onions, cook for another 10 minutes over low heat, increase heat to medium and cook until bacon is brown and onions are nicely browned. Transfer to a bowl, drain off fat into a separate bowl. Set dutch oven aside.
Heat oil and 2 tsp of bacon fat over high heat in a 12" frying pan until almost smoking. Add 1/3 of beef and cook until seared on all sides. Remove and repeat with remaining beef. Remove last batch of beef, reduce heat to medium, then add spices and red pepper. Add additional oil if the mixture is too dry and likely to burn. Cook over medium heat for 5 minutes, stirring regularly. Add garlic and cook for 30 seconds. Transfer spices and vegetables to the reserved dutch oven (don't wash the dutch oven - you want the browned bits!). Add water to frying pan and stir with flat whisk or wooden spoon to dissolve all of the browned bits on the pan. Transfer to dutch oven. Add diced tomatoes, pureed whole tomatoes, bacon and onions, and beef. Stir, scraping the bottom of the pan.
Place dutch oven over medium low heat, and bring to a gentle simmer, stirring frequently. Once simmering, reduce heat to low and cook for 2-1/2 hours, uncovered, stirring occasionally. [Ideally, the chili should be put in the fridge overnight, if you do, bring it back to a simmer and proceed with the recipe]. Add kidney beans and stir to combine. Simmer for 30 minutes. Adjust salt and pepper. Serve over rice or pasta, with sour cream, grated cheddar cheese, lime wedges or other toppings.