Steak and Soda Chili
- In a large skillet, cook guajillo and ancho chiles over medium heat for 3 to 4 minutes, turning occasionally, until lightly toasted. Cool at least 1 minute. Remove and discard stems and seeds. Transfer chiles to a large bowl; cover with boiling water. Let stand 20 minutes. Drain, reserving 1/3 cup of the soaking liquid. In a blender, puree chiles and reserved liquid; set aside.
- In a 5- to 6-quart Dutch oven, brown boneless beef chuck, cubed into 1 1/2 - 2 inch pieces. Instead of cooking it all the way through, sear the beef. Drain off fat. Transfer beef to a bowl.
- In the same pan cook bacon for 5 to 6 minutes, stirring occasionally, until browned. Stir in onions, sweet peppers, jalapeno peppers, and garlic. Cook for 7 minutes, stirring occasionally, until vegetables are tender. Add pureed chiles; cook for 3 minutes, stirring often. Add the chili powder and cumin; cook and stir for 1 minute. Add the reserved beef, undrained tomatoes, and soda.
- Bring chili to boiling. Reduce heat to medium-low. Simmer, covered, about 30 minutes, until thickened. Remove from heat; stir in lime juice and salt. Add cooked Israeli Cous Cous. If desired, top each serving with cheese, sour cream, extra jalapenos, a sprinkling of chives and cilantro, and a squeeze of lime.
From the Test Kitchen
*Because hot chile peppers contain volatile oils that can burn skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands touch peppers, wash your hands well with soap and water.