MISE EN PLACE

  • 1/4 C canola oil
  • 2 lbs well-marbled beef chuck, cut into 1/4” cubes
  • 2 T Kosher salt
  • 1 C thick-sliced bacon, 1/8” dice
  • 2 medium onions, peeled, diced
  • 10 garlic cloves, peeled, minced
  • 1 jalapeño pepper, stemmed, chopped
  • Fire Spice | Chili packet
  • 6 C fresh tomatoes, diced
  • 2 chipotle peppers in adobo, chopped
  • 1 tsp granulated sugar
  • 4 tsp fresh oregano leaves, chopped
  • 1 C water

Optional: Use masa harina to thicken (about 1⁄4 cup).

GARNISH OPTIONS

  • Scallions, sliced
  • Cheddar cheese, shredded
  • Sour cream
  • Avocado, diced

Prep Time: 50 min
Cook Time: 1 hr
Serves: 6 – 8

HOW – TO

  • Heat a large, deep pot over high heat. Add 2 T of oil. When hot, add the beef, and season with 2 tsp of salt.
  • Cook for 3 min, until browned on all surfaces (you may do this in batches).
  • Remove beef to a plate or bowl and set aside. Reduce heat to medium-high and add remaining oil and bacon.
  • Cook, stirring, until bacon renders fat and begins to crisp. Add onions and 2 tsp of salt.
  • Cook, stirring occasionally, until onions are soft, about 3 min. Add garlic and jalapeño. Stir to combine.
  • Lower heat to medium and add Fire Spice | Chili packet.
  • Stir until fragrant, about 3 min. Add tomatoes with their juices, chipotle peppers, sugar, oregano and remaining 2 tsp of salt.
  • Cook for 8 min, stirring occasionally. Return beef to pot and add water.
  • Gently simmer for about 45 min or until beef is tender.
  • If further thickening is desired, sprinkle in masa harina, while stirring, and cook for an additional 5 min. Serve with the optional garnishes and your favorite cornbread.