This is another America’s Test Kitchen recipe (I’m really not lying about my addiction), this time from The Best of America’s Test Kitchen 2009. It’s perfect for Adam and me, neither of whom like ground beef or beans in our chili. It has great heat, the right amount of spice, and lots of layered flavor. And great chunks of beef, which I prefer to ground beef and beans. Really good on a rainy night.

I actually made the full batch of sauce, but I used half as much meat. I just got lazy when I made this last week, and I kept mistakenly using the full amount of ingredients when I was supposed to cut in half. So my version was saucier, but next time I will just cut the whole thing in half.

I served it with yellow rice, and I sprinkled cilantro and a dollop of sour cream salsa on top.

Easy Chili con Carne (adapted from America’s Test Kitchen)
Serves 6 to 8

1 (14.5 ounce) can diced tomatoes
2 teaspoons minced canned chipotle chile in adobo
4 slices bacon, chopped fine (**NOTE: you’ll be using the bacon fat, so you may also need vegetable oil if you don’t get the full 3 tablespoons of bacon fat required. I didn’t need the oil.)
1 (3.5-4 lb) boneless beef chuck-eye roast, trimmed and cut into 1″ pieces
Salt and pepper
1 onion, chopped fine
1 japalepeno chile, seeded and chopped fine (I forgot to get this ingredient, I used a little extra chili powder and was fine)
3 tablespoons chili powder
1.5 tsp ground cumin
1/2 tsp dried oregano
4 garlic cloves, minced (I bought a garlic press for this, and I love it!)
4 cups water
1 tablespoon brown sugar
2 tablespoons yellow corn muffin mix (you’ll have to buy the book for the explanation of this ingredient, but just trust that it works)

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