Chili con carne "Texas Sunrise"

Ingredients:

Chili Con Carne

• 1800 g beef neck, cut into 2.5 cm cubes.
• 6 thick slices smoked pork belly, cut into strips
• 420 g canned pureed tomatoes
• 3 dried ancho chili peppers
• 1 dried chile de árbol
• 1 dried pasilla chili
• 1 tbsp. ground cumin
• 1 tsp oregano
• Salt and ground black pepper
• 1 medium onion, diced
• 4 jalapeño peppers, seeded and diced
• 3 cloves garlic, minced
• 4 cups hot beef broth, or more if needed
• 2 tablespoons corn flour
• Juice of two limes
• Country-Style Cornbread Made in a Skillet (recipe below)
• Serving tips: Crispy bacon, onion rings, crushed corn chips, avocado slices and crispy fried corn kernels

Cornbread in a skillet

• 110 g butter
• 2 cups corn flour
• 0.25 cups wheat flour
• 1.5 - 2 tsp (3 g) baking powder
• 1 teaspoon of salt
• 1 cup of sour milk or kefir, or more if needed
• 2 eggs

Preparation:

1. Preheat oven to 180°C.
   
   Toast the dried chili peppers on a baking sheet for 5-7 minutes. Let them cool. Remove the seeds and stems.
   
   Grind the roasted chili peppers in a coffee grinder. In a small bowl, combine the chili powder, cumin, and oregano with enough hot water (about 2 tablespoons) to form a thick paste.
2. Heat a large Dutch oven over medium heat. Add the brisket and cook until crisp, stirring occasionally. Remove the bacon with a slotted spoon. Reserve the fat in the Dutch oven.
3. Season the beef with salt and pepper. Increase the heat under the broiler to medium-high, add the beef, and cook until browned. Remove the beef and set aside. Add chili paste and heat for about 1 minute. Add the onion, salt, and pepper and cook until translucent, about 5 minutes. Add the garlic and jalapeño and cook for about 30 seconds.
   
   Add the beef back to the roasting pan along with the beef broth, tomatoes, and cornmeal. Bring to a boil and simmer until the mixture thickens, about 2.5 hours. Add more beef broth if needed. Adjust the flavor and finish cooking with lime juice to taste.
4. Serve chili con carne with cornbread and additives to your tasteCrispy fried bacon, onion rings, crushed corn chips, avocado slices, and crunchy corn kernels. See recipe. guacamole sauce.
   
   

   Cornbread in a skillet

   
   Preheat oven to 190°C. Heat butter in a cast iron skillet over medium-high heat until melted.
   
   In a bowl, combine cornmeal, wheat flour, baking powder, and salt. Separately, combine the sour milk and eggs.
   
   Stir both mixtures until creamy. Add more cream if needed to achieve the desired consistency. Pour the batter into the hot pan and stir gently. Place the pan in the oven and bake until golden brown, about 20 minutes. Remove to a cooling rack.