A hearty and flavorful chili recipe featuring smoky chiles and tender beef, perfect for a comforting meal.
Remove the stems and seeds from the dried chiles.
Use kitchen scissors to make the process easier and quicker.
Place the chiles in a medium bowl and cover with boiling water. Cover the bowl and let them soak for 30 minutes.
Soaking softens the chiles, making them easier to blend into a smooth sauce.
Cook the bacon in a large skillet until crispy. Remove and set aside.
Save the bacon fat for cooking the beef for added flavor.
Brown the beef cubes in the bacon fat in the skillet. Transfer the beef to the crock pot.
Ensure the beef is browned on all sides for a richer flavor.
Blend the soaked chiles with their soaking water in a food processor until smooth. Strain if desired.
Straining the sauce removes any remaining seeds or skin for a smoother texture.
Add the chile sauce, cooked bacon, onion, garlic, oregano, cumin, and salt to the crock pot. Stir to combine.
Mix well to ensure the flavors are evenly distributed.
Cook on high for 1.5 hours, then reduce to low and cook for an additional 5.5 hours.
Cooking low and slow allows the beef to become tender and absorb the flavors.
Add fresh cilantro to the crock pot and cook for another 30 minutes on low.
Adding cilantro at the end preserves its fresh flavor and vibrant color.
Serve the chili hot with your choice of cornbread or cheesy beer muffins.
Garnish with additional cilantro or a dollop of sour cream for extra flavor.
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