Smoky Chipotle Chili Con Carne

Note: Make sure you start with a chuck roast that is at least three inches thick. The grilling is meant to flavor the meat by searing the surface and smoking it lightly, not to cook it.

Beef Rub

4 medium cloves garlic
2 tsp table salt
1 beef chuck roast (5 lb)
2 to 3 Tbsp New Mexico chili powder

Chili

1 lb dried kidney beans (NOTE)
3 Tbsp ancho chili powder or 3 medium pods (about 1/2 oz), toasted and ground
3 Tbsp New Mexico chili powder
2 Tbsp cumin seeds, toasted over medium heat until fragrant (4 minutes) ground
2 tsp dried oregano, preferably Mexican
1/2 cup water
8 oz bacon (7 or 8 slices), cut into 1/4 inch pieces
1 medium onion, minced (about 1 cup)
1 red pepper, chopped small (about 1 cup)
5 cloves garlic, minced
5 chipotle chiles en adobo, minced
3 cup crushed tomatoes (canned) or plain tomato sauce
6 cup water (or beef broth)
2 Tbsp lime juice from 1 medium lime
Table salt and ground black pepper

To Prepare Meat: Puree garlic cloves with salt. Rub intact chuck roast with puree, and sprinkle evenly with New Mexico chili powder; cover and set aside. Meanwhile, build hot fire. When you can hold your hand 5 inches above grill surface for no more than 3 seconds, spread hot coals to area about the size of roast. Open bottom grill vents, scatter one cup soaked mesquite or hickory wood chips over hot coals, and set grill rack in place. Grill roast over hot coals, opening lid vents 3/4 of the way and covering so that vents are opposite bottom vents to draw smoke through and around roast. Sear meat until all sides are dark and richly colored, about 15 minutes per side. Remove roast to bowl; when cool to the touch, trim and cut into 1/4” cubes, reserving juices.

For Chili: Mix chili powders, cumin, and oregano in small bowl and stir in 1/2 cup water to form thick paste; set aside.

Fry bacon in large, heavy soup kettle or Dutch oven over medium low heat until fat renders and bacon crisps, about 10 minutes. Remove bacon with slotted spoon to paper towel lined plate; pour all but 3 teaspoons fat from pot into small bowl; set aside.

Increase heat to medium. Add onion and pepper; sauté until softened, 5 to 6 minutes. Add garlic and chipotles; sauté until fragrant, about 1 minute. Add chili paste; sauté until fragrant, 2 to 3 minutes. Add reserved bacon and beef (with juices), beans, crushed tomatoes or tomato sauce, lime juice, and water; bring to simmer. Continue to cook at a steady simmer until meat is tender and juices are dark, rich, and starting to thicken, about 1 hour. Adjust seasoning generously with salt and ground black pepper.

Ladle into prepared pint jars leaving a 1” headspace. Process for 75 minutes at 10 lb pressure. Adjust pressure according to altitude and / or style of canner.

NOTE: Presoak beans for 12 to 18 hours, drain and rinse. If chili starts to get too thick add a bit more water, crushed tomatoes or sauce.