Chili Con Carne

1. Combine chili powders, cumin, and oregano in small bowl and stir in 1⁄2 cup water to form thick paste; set aside. Season beef with 2 teaspoons salt; set aside.
2. Cook bacon in Dutch oven over medium-low heat until crisp, about 10 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour all but 2 teaspoons fat into small bowl; set aside. Increase heat to medium-high and sauté meat in 4 batches until well browned on all sides, about 5 minutes per batch, adding additional 2 teaspoons bacon fat to pot as necessary. Reduce heat to medium and add 3 tablespoons bacon fat to now-empty pan. Add onion and cook until softened, 5 to 7 minutes. Add garlic and jalapeños and cook until fragrant, about 1 minute. Add chile paste and cook until fragrant, 2 to 3 minutes. Add reserved bacon and browned beef, crushed tomatoes, lime juice, and 7 cups water and bring to simmer. Continue to simmer until meat is tender and juices are dark, rich, and starting to thicken, about 2 hours.
3. Mix masa harina with remaining 2⁄3 cup water (or cornstarch with 3 tablespoons water) in small bowl to form smooth paste. Increase heat to medium, stir in paste, and simmer until thickened, 5 to 10 minutes. Season with salt and pepper to taste and serve. (Chili can be refrigerated for up to 2 days.)

SMOKY CHIPOTLE CHILI CON CARNE
Make sure you start with a chuck-eye roast that is at least 3 inches thick. The grilling is meant to flavor the meat by searing the surface and smoking it lightly, not to cook it.
1. Do not cut meat into 1-inch pieces. Puree 4 garlic cloves with 2 teaspoons salt. Rub intact chuck roast with puree and sprinkle evenly with 2 tablespoons New Mexican chili powder. Using large piece of heavy-duty aluminum foil, wrap 1 cup soaked mesquite or hickory wood chips in foil packet and cut several vent holes in top.
2A. FOR A CHARCOAL GRILL: Open bottom vent halfway. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour in even layer over half of grill. Place wood chip packet on coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips are smoking, about 5 minutes.
2B. FOR A GAS GRILL: Place wood chip packet over primary burner. Turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Leave all burners on high.
3. Clean and oil cooking grate. Sear meat on all sides until well browned, about 12 minutes per side. Transfer roast to carving board, let cool, then cut into 1-inch cubes, discarding excess fat and reserving juices. Proceed with recipe from step 2 but do not brown beef. Substitute 2-1⁄2 tablespoons minced canned chipotle chile in adobo sauce for jalapeños, add browned beef with juices to pot with crisped bacon and proceed as directed.