- 2 lb (907 g) beef chuck, cut into 1-inch cubes - 2 tsp (10 g) kosher salt, divided, plus more to taste - 1/2 tsp (1 g) black pepper - 3 tbsp (45 ml) vegetable oil, divided - 1 large yellow onion, roughly chopped (about 8 oz / 225 g) - 4 garlic cloves, minced (about 12 g) - 3 dried ancho chiles, stemmed, seeded, and torn (approx. 30 g) - 2 dried guajillo chiles, stemmed, seeded, and torn (approx. 20 g) - 2 cups (480 ml) hot water (for soaking chiles) - 2 tbsp (30 g) tomato paste - 1 tbsp (8 g) ground ancho or mild chili powder (optional to boost heat) - 2 tsp (4 g) ground cumin - 1 tsp (1 g) dried Mexican oregano - 1 tsp (2 g) smoked paprika - 4 cups (960 ml) beef broth, low-sodium preferred - 1 tbsp (8 g) masa harina or cornmeal to thicken - 1/2 tsp (2 g) cayenne pepper (optional for extra heat) - 1 tbsp (15 ml) apple cider vinegar or 1 tsp (5 ml) Worcestershire sauce (optional, to brighten) - Garnishes: chopped white onion, shredded cheddar cheese, sliced jalapeño, and chopped cilantro (quantities as desired)
1. Season beef cubes with 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper. Heat 2 tbsp (30 ml) vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Brown beef in batches without crowding, about 3–4 minutes per side, and transfer browned pieces to a plate. 2. Reduce heat to medium, add remaining 1 tbsp (15 ml) oil, then sauté chopped onion until softened and beginning to brown, about 6–8 minutes. Add minced garlic and cook 30 seconds until fragrant. 3. Meanwhile, remove stems and seeds from the dried chiles and soak them in 2 cups (480 ml) hot water for 15–20 minutes until softened. Drain, reserving 1/2 cup (120 ml) soaking liquid. Purée the softened chiles with the reserved soaking liquid in a blender until smooth; strain if desired to remove skins and seeds. 4. Stir chile purée and tomato paste into the onions and garlic; cook 2–3 minutes to deepen flavors. Add ground ancho/chili powder (if using), cumin, oregano, smoked paprika, and cayenne; cook 1 minute to toast spices. 5. Return the browned beef to the pot. Pour in 4 cups (960 ml) beef broth, scrape up any browned bits from the bottom, and bring to a gentle simmer. Reduce heat to low, cover partially, and simmer gently for 1.5–2 hours until beef is very tender. 6. In a small bowl, whisk masa harina with 3 tbsp (45 ml) cold water to form a slurry; stir into the chili to thicken, simmering uncovered 10–15 minutes until sauce reaches desired consistency. Adjust salt with remaining salt and add 1 tbsp (15 ml) apple cider vinegar or 1 tsp (5 ml) Worcestershire if using to brighten flavors. 7. Taste and adjust heat or thickness as needed. Serve hot topped with chopped onion, shredded cheddar, sliced jalapeño, and cilantro alongside cornbread or warm flour tortillas.
Estimated per serving | Servings: 6
Generated: 2026-06-16T21:35:13Z
