Beef Chili

🥘 Ingredients

• pasilla chiles 2
• arbol chiles 4
• chipotle chiles 4
• guajillo chiles 3
• ancho chiles 3
• water
• chuck roast 1 whole
• kosher salt
• vegetable oil 3 tbsp
• white onion 1
• garlic 6 cloves
• chicken stock 4 cups
• cinnamon
• ground allspice
• ground coriander
• dried oregano
• tomato paste 2 tbsp
• masa harina 2 tbsp
• limes 2
• shredded cheese

1. 1

   Remove the stems and seeds from pasilla chiles , arbol chiles , chipotle chiles , guajillo chiles , and ancho chiles . Tear each chile into small pieces.
2. 2

   Dry roast the chiles in a large stainless steel skillet with no oil. Toast over medium-high heat for 3 minutes to 5 minutes , until fragrant but not smoking.
3. 3

   Lower the heat and add water — just enough to cover the chiles. Bring to a simmer, cover, then turn off the heat and let steep for 10 minutes .
4. 4

   Transfer chiles and their soaking liquid to a high-powered blender and blend on high speed for about 1 minute , until smooth. This is your chili paste base.
5. 5

   Break down chuck roast by trimming off silver skin or excess fat. Cut into ½-inch cubes. Pat dry with paper towels. Season generously with kosher salt and let sit at room temperature for 10 minutes , then blot dry again.
6. 6

   Heat vegetable oil in a dutch oven over medium-high until it just starts to give off wisps of smoke. Add half of the cubed meat, turning to brown on all sides. Once browned, remove and set aside. You do not need to brown the rest of the meat.
7. 7

   Add white onion to the pot. Cook over medium heat until soft and golden. Add garlic and sauté until fragrant, about 1 minute .
8. 8

   Deglaze the pot with chicken stock , scraping up the fond from the bottom of the pot.
9. 9

   Add all meat to the pot, followed by 1½ cups of homemade chili paste. Bring to a simmer. Add cinnamon , ground allspice , ground coriander , and dried oregano to taste. Add tomato paste .
10. 10

    Partially cover the pot and simmer until beef is tender and soup has thickened, 1 hour 30 minutes to 3 hours .
11. 11

    Once the beef is tender, add masa harina to thicken the chili. Add the juice of limes . Stir and cook for 5 minutes more.
12. 12

    Serve with shredded cheese and lime wedges, or any garnishes you like.