8 oz. bacon, chopped medium
1 (5 Pound) boneless beef chuck roast, trimmed and cut into 1 1/2-inch pieces
Salt and pepper
2 onions, chopped medium
3 jalapeno chiles, stemmed, seeded, and minced
2 green peppers
4 tablespoons chili powder
2.5 tablespoons cumin
5 garlic cloves
1 (28-ounce) can crushed tomatoes
6 (6-inch) corn tortillas,, torn into 2-inch pieces
4 cups low-sodium chicken broth
2 chipotle chiles in adobo sauce, chopped medium
1 Tbsp honey
3 (15.5 oz) cans red kidney beans, rinsed
1/4 cup minced fresh cilantro
2 T fresh lime juice
1. Cook the bacon in a 12-inch skillet over medium heat until crisp, about 8 minutes. Add the bacon to the slow cooker, reserving the bacon fat separately (you should have at least 2 tablespoons but if not, substitute vegetable oil for the missing bacon fat).
2. Dry the beef with paper towels, then season with salt and pepper. Add 2 teaspoons of the bacon fat to the skillet and heat until just smoking. Brown half of the beef, about 10 minutes, then add to the slow cooker. Return the skillet to medium-high heat and repeat with 2 more teaspoons bacon fat and the remaining beef.
3. Add the remaining 2 teaspoons bacon fat to the empty skillet and return to medium heat until shimmering. Add the onion, jalapenos, green peppers, chili powder, cumin, and 1/4 teaspoon salt. Cook until the onion has softened, about 5 minutes. Stir in the garlic and cook for 15 seconds. Stir in the tomatoes, scraping up any browned bits. Bring to a simmer, then pour into the slow-cooker.
4. Combine the tortillas and 1 cup of the chicken broth in a microwave-safe bowl and microwave on high until mushy, about 2 minutes. Puree the mixture in a food processor or blender until smooth, about 1 minute. Stir into the slow cooker. Add the remaining 3 cups chicken broth, chipotles, and honey to the slow cooker.
5. Cover and cook, on either low or high, until the meat is tender, 9 to 10 hours on low or 6-7 hours on high. Stir in the beans (if using) during the last hour of cooking. Before serving, stir in the cilantro and lime juice and season with salt and pepper.
This recipe is just a little different from America's Test Kitchen:Family Cookbook, Texas Style Chili, pg 419. There is a pressure cooker recipe that only takes 27 minutes on pg 439.