BIG EASY CHILI

BIG EASY CHILI

4 lbs. beef tenderloin, round or other quick cooking cut
1/2 lb. smokehouse style slab bacon
1 C. finely chopped white onion
4 Tbl. chopped garlic
6 Tbl. chili paste from ancho chili powder
4 Tbl. toasted and ground cumin seed
2 tsp. cayenne pepper
8 Tbl. Blackened Steak Magic / Chef Paul Prudhomme
1 C. Crushed tomatoes, drained
2 tsp. sea salt
2 tsp. ground black pepper
1 C. Zinfandel or red wine
2 C. hot beef stock or broth

Trim any sinews or connective tissue from the beef.  Cut the meat into 1-inch square chunks.
Evenly coat cubes of meat with Blackened Steak Magic, set aside. Cut the bacon into 1/2 inch thick slices.
In a heavy bottomed casserole, over medium heat, cook the bacon until crisp.  Remove the bacon and reserve.

Pour off all but 1 tablespoon of the bacon drippings.  Sauté the onion and garlic in the remaining drippings until they are soft and translucent, but not browned.

Add the beef and quickly brown on all sides.Add the chili paste, cumin, cayenne, sugar, tomatoes, salt and pepper.Cook for 2 minutes to release flavors then add the wine. Reduce the wine until the pan is nearly dry before adding the stock.

Simmer the beef in the stock for no more than 5 minutes. Add the diced bacon during the last minutes of cooking.