- 1 teaspoon fine sea salt
- 3 pounds lean beef stew meat, cut into 1-inch cubes
- 3 slices bacon, cut into 1-inch pieces
- 1 medium onion, chopped (about 1 cup)
- 3 cloves garlic, minced
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 large dried ancho chile, softened in hot water, finely chopped
- 3/4 cup chopped fresh tomato
- Optional Toppings
- Chopped white onion
- Chopped jalapeños
- Shredded cheese
- Sour cream
- Lime wedges
In a large heavy-bottomed saucepan or pot over medium high heat, sauté bacon until lightly browned but not crispy. Remove bacon and most of the bacon grease, reserving both.
Add onions and garlic to pot; stir and sauté until onions are softened but not browned. Remove, set aside and add 1 tablespoon bacon grease back to the pot.
Working in batches so the pan is not overcrowded, brown stew meat on all sides, using additional bacon grease when needed. Place all the meat back in the pot with bacon, onion and garlic. Add chili powder, cumin and chile and stir well to combine. Add tomato and 4 cups water and reduce heat. Cook over very low heat, gently simmering, uncovered, for 2 1/2 to 3 hours, stirring occasionally, until meat is fork tender and falling apart. (If the liquid is evaporating too quickly, add 1/2 cup of water and cover while cooking).
Garnish individual bowls with toppings as desired.
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