Ingredients
* 2 Tbsp red chili powder
* 1 teaspoon chipotle chile powder
* 1 Tbsp ground cumin
* 2 teaspoons ground oregano
* 1 teaspoon thyme
* 1/2 teaspoon ground coriander seeds
* 3-4 Tbsp water
* 4 strips bacon
* One 2 1/2 pound chuck roast, cut into 1/2-inch cubes
* Salt
* 1 medium white onion, chopped
* 3 cloves garlic, minced
* 2 jalapeño chili peppers, stems removed, seeded, ribs removed, minced
* 1 14-oz can whole tomatoes
* 2 1/2 cups water
* 1 Tbsp freshly squeezed lime juice
* 1 teaspoon sugar
* 1 14-oz can red kidney beans, drained and rinsed
* 1 teaspoon cornstarch, dissolved in a couple tablespoons of water
* Salt
* Grated cheddar cheese and chopped red onion for garnish
Method
1 In a small bowl mix the chili powder, chipotle chili powder, ground cumin, oregano, thyme, and ground coriander seeds. Mix in water so that chili forms a light paste. Set aside.
2 Cook the bacon in a large skillet on medium high heat until crisp. Use a slotted spoon to remove from pan and set aside on a paper towel. Pour bacon fat from the pan into a separate container, reserve. When the bacon cools, crumble it into smaller pieces and set aside.
