Chili Con Elote (Chili With Corn) - cooking recipe

Ingredients

6 slices of thick cut deli bacon, cut into 1/2 inch pieces
2 lbs chuck roast, trimmed of most fat, cut into 3/4 inch cubes
1 cup flour
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 onions, coarsely chopped
4 garlic cloves, minced
1 green anaheim chilies, seeded, veined, chopped or (8 ounce) can ortega diced chilies
3 jalapenos, seeded, veined, finely chopped
1/4 teaspoon crushed red pepper flakes
2 (16 ounce) cans crushed roma tomatoes, with juice
3 tablespoons chili powder
1/2 teaspoon fresh ground allspice
1 teaspoon fresh ground cumin
1 teaspoon fresh ground black pepper
salt, to taste
3 tablespoons masa harina
6 cups whole kernel corn, thawed (1 cup per serving, fresh or frozen)

Preparation

Heat a heavy dutch oven over med-high heat.
Cook the bacon until done but not crisp.
Remove the bacon and drain on a paper towel.
Pour off and save all but 3 TBS of the grease.
Place the flour and the first of the salt and pepper in a bag, add the beef, 1/3 at a time, shake to coat.
Brown the beef, 1/3 at a time (don't crowd the pan).
Drain on a paper towel.
Wipe the pan and regrease between each batch.
Wipe the pan, place on the heat; add 3 TBS bacon grease.
Saute (stir fry) the onions until almost translucent.
Add the garlic and chilies.
Saute until the onions are golden but not yet brown.
Add all of the ingredients except the Masa Harina and the corn; mix well.
Return the bacon and beef to the pot.
Cover and bring to a boil, reduce heat and simmer 2 hours.
Mix the Masa Harina with 1/2 cup of cold water, add to the pot, stir well.
Cook another 1/2 hour to thicken.
Place 1 cup of corn in each bowl and top with chili. (That's all the cooking the corn gets, it's just lightly steamed). Serve with a loose leaf lettuce salad, dressed with lime juice and hot, buttered, corn tortillas.