Ted's Chili

This chili recipe should add a little spice and heat on these cold winter days.

Enjoy!!!
B.D.

8 ozs. sliced bacon, cut crosswise into 1/2 in. pieces
3 lbs. boneless beef chuck roast, cut into 1 in. cubes
1 1/2 tsp. kosher salt
3/4 tsp. coarse black pepper
1 medium onion, chopped
6 garlic cloves, finely chopped
2 jalapenos, seeded and minced
2 Tbs. ground cumin
1 Tbs. chili powder
1 Tbs. ground ancho chile
1 Tbs. dried oregano
1/4 tsp. ground allspice
2 Tbs. plus 4 cups water
1 can (28 oz.) whole tomatoes in juice
1 bottle (12 oz.) beer
2 bay leaves
2 cans red kidney beans, rinsed and drained
2 Tbs. cornmeal
Sour cream and lime wedges

In a 6 qt. Dutch oven, cook bacon over medium heat until browned. With slotted spoon, transfer bacon to paper towels to drain. Spoon 2 Tbs. bacon fat into a cup, discard remaining fat.

In a large bowl, combine beef, salt, and pepper: toss to coat. Return 1 Tbs. bacon fat to Dutch oven; heat over medium-high heat. Add 1/3 of beef; cook until brown. Transfer beef to a large bowl. Brown remaining beef. Add onion and remaining bacon fat; cook, covered, over lower heat until tender. Add garlic and jalapenos; cook for a few mins. stirring.

Stir in cumin, chili powder, ancho chile, oregano, allspice, and 2 Tbs. water, cook for a few mins. stirring. Add tomatoes with their juice, beer, bay leaves, bacon, and beef placed in bowl, 4 cups water. Heat to boiling; stirring; reduce heat to medium-low and cook, partially covered for 1 1/2 hrs. or until beef is tender.

Stir in beans and cornmeal, cook uncovered for 30 minutes.
Serve in bowls with sour cream and wedged lime.