I have a few different chili recipes I use - this one taken from Cooks Illustrated is my current favorite. This chili has a rich meaty flavor with a nice smokey background from the bacon. It's got a nice spice to it, but it isn't blazing hot. It's a bit complicated to make on the trail, but I have made it ahead of time to reheat in camp. Like many chilis it's often better after it sits for a day or two and then reheated.
Take the time to roast the dried chiles for 5-6 minutes in a 350 degree oven to bring out the flavor. Then remove the stems and seeds and cut or tear the chiles into pieces. Process them in a spice grinder until powdery (I use a coffee grinder I have dedicated as a spice grinder).
3 dried Ancho chile pods (about 1/2 ounce), toasted and ground
3 dried New Mexico chili pods (about 3/4 ounce), toasted and ground
2 T cumin seeds , toasted in a dry skillet over medium heat until fragrant, about 4 minutes, and ground
2 t dried oregano
7 1/2 cups water, divided
1 beef chuck roast (4-pounds), trimmed of excess fat, cut into 1-inch cubes
2 t table salt , plus extra for seasoning
8 oz bacon (7 or 8 slices), cut into 1/4-inch pieces
1 medium onion , minced (about 1 cup)
5 medium cloves garlic , minced
4-5 small jalapeño chiles , cored, seeded, and minced
1 cup crushed tomatoes (canned), or plain tomato sauce
2 T lime juice from 1 medium lime
5 T masa harina or 3 tablespoons cornstarch
Ground black pepper
Mix chili powders, cumin, and oregano in small bowl and stir in 1/2 cup water to form thick paste; set aside. Toss beef cubes with salt; set aside.
Fry bacon in large, heavy soup kettle or Dutch oven over medium-low heat until fat renders and bacon crisps, about 10 minutes. Remove bacon with slotted spoon to paper towel-lined plate; pour all but 2 teaspoons fat from pot into small bowl; set aside.
Increase heat to medium-high; brown meat in batches until well-browned on all sides, about 5 minutes per batch, adding additional bacon fat to pot as necessary.
Reduce heat to medium, add 3 tablespoons bacon fat to now-empty pan. Add onion; sauté until softened, 5 to 6 minutes. Add garlic and jalapeño; sauté until fragrant, about 1 minute. Add chili paste; sauté until fragrant, 2 to 3 minutes.
Add reserved bacon and browned beef, crushed tomatoes or tomato sauce, lime juice, and 7 cups water; bring to simmer. Continue to cook at a steady simmer until meat is tender and juices are dark, rich, and starting to thicken, about 2 hours.
Mix masa harina with 2/3 cup water (or cornstarch with 3 tablespoons water) in a small bowl to form smooth paste. Increase heat to medium; stir in paste and simmer until thickened, 5 to 10 minutes. Adjust seasoning generously with salt and ground black pepper.