Beth’s Chili Con Carne

First you process the tomatoes with their juice and the chipotle chilies in a food processor or blender until smooth.

Cook the bacon in a Dutch oven over medium heat until crisp, about 8 minutes. Drain bacon pieces on a paper towel reserving 3 tablespoons of the bacon fat in a separate small bowl for use later.

Cut stew meat into 1″ pieces and pat dry. Season with salt and pepper. Heat 1 tablespoon reserved bacon fat in the empty Dutch oven over medium-high heat until just smoking. Brown half of beef, about 8 minutes. Transfer to bowl and repeat with an additional tablespoon bacon fat and remaining beef. Transfer to a bowl and set aside.

Add your remaining bacon fat, onion and jalapeno to the Dutch oven and cook until softened, about 5 minutes. Stir in chili powder, cumin, oregano, and garlic. Cook about 30 seconds and then stir in water, the tomato mixture, the bacon, the browned beef, and the sugar. Add additional salt and pepper to taste. Bring to a boil. Reduce heat to low and simmer, covering the pan, for 1 hour.

Skim off any fat that accumulates on the top and continue to simmer uncovered until meat is tender, 30 to 45 minutes longer.

Ladle 1 cup chili liquid only into a small mixing bowl and stir in the muffin mix; cover with plastic wrap. Microwave until mixture is thickened, about 1 minute.

Slowly whisk mixture into chili and simmer until chili is slightly thickened, 5 to 10 minutes longer. Enjoy!