Beginners pictorial guide to making awesome chili from a beginner

The whole album with explanations of each step is here: http://ift.tt/1V4J3NR

If you have any questions about any steps, ask away. As the title says, I'm only a beginner but this is a winning meal that may not win some of those competitions I hear about but will definitely fill your family's stomachs with a satisfying feel.

• 4 tablespoons chilli powder

• 2 tablespoons cumin seeds, toasted lightly

• 2 teaspoons dried oregano

• 2 cans of red kidney beans

• 1 Litre of Beef stock

• 3 cups water

• 4 pounds beef chuck-eye roast, trimmed of excess fat and cut into 1-inch cubes

• 8 ounces bacon cut into ¼-inch pieces

• 1 medium onion, minced

• 5 medium garlic cloves, pressed through a garlic press

• 4–5 small jalapeño chiles minced

• 3 Chipotle pepper (from a can with adobo sauce, drained)

• 3 Birdseye chillis

• 1 cup canned crushed tomatoes

• 2 tablespoons juice from 1 lime

• 3 tablespoons cornflour

• salt and pepper to taste (I didn't need it though)

*1. Mix the chili powders, cumin, and oregano in a small bowl and stir in ½ cup of the water to form a thick paste; set aside. Toss the beef cubes with 2 teaspoons salt in a large bowl; set aside.

*2. Fry the bacon in a large Dutch oven over medium-low heat until the fat renders and the bacon crisps, about 10 minutes. Remove the bacon with a slotted spoon to a paper towel–lined plate; pour all but 2 teaspoons fat from the pot into a small bowl; set aside. Increase the heat to medium-high; sauté the meat in four batches until well browned on all sides, about 5 minutes per batch, adding 2 teaspoons more bacon fat to the pot each time as necessary. Set the browned meat aside in a large bowl.

*3. Reduce the heat to medium and add 3 tablespoons more bacon fat to the now-empty pan. Add the onion and sauté until softened, 5 to 6 minutes. Add the garlic and chilli mixture and sauté until fragrant, about 1 minute. Add the chili powder and herb mixture and sauté until fragrant, 2 to 3 minutes. Add the reserved bacon and browned beef, the 1 Litre of Beef stock and 3 cups water, the crushed tomatoes, and lime juice. Bring to a simmer. Continue to cook at a steady simmer (lowering the heat as necessary) until the meat is tender and the juices are dark and rich and starting to thicken, about 2 hours.

*4. Mix the cornflour with 3 tablespoons water in a small bowl to form a smooth paste. Increase the heat to medium, stir in the paste, and simmer until thickened, 5 to 10 minutes. Season generously with salt and pepper to taste. Serve immediately or, for best flavor, cool slightly, cover, and refrigerate overnight or for up to 5 days. Reheat before serving.

The recipe called for a 2 hour simmer but I let it stew for 3 to 4 hours. This is what it looked like when it was ready to serve. 4 litres (0.88 Gallons) of delicious aromatic Chili.

bon appetit