Ingredients:

  • 8 oz (225g) dried ancho chiles, stemmed and seeded
  • 4 oz (115g) dried guajillo chiles, stemmed and seeded
  • 2 cups (475ml) hot water
  • 3 lbs (1.36kg) beef chuck roast, cut into 1-inch cubes
  • 2 tbsp (30ml) vegetable oil
  • 1 large yellow onion, chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tsp dried oregano (Mexican oregano preferred)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 cup (30g) all-purpose flour (optional)
  • 4 cups (950ml) beef broth
  • 1 tbsp apple cider vinegar
  • 1 tsp salt, or to taste
  • 1/2 tsp black pepper, or to taste

Instructions:

  1. Rehydrate the dried chiles by soaking them in hot water for 30 minutes, or until softened.
  2. Drain the chiles, reserving the soaking liquid. Place the chiles in a blender with 1 cup of the soaking liquid. Blend until smooth, adding more liquid if needed to achieve a smooth paste. Strain the paste through a fine-mesh sieve.
  3. Season the beef cubes with salt and pepper. Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove the beef and set aside.
  4. Add the chopped onion to the Dutch oven and sauté until softened and translucent. Add the minced garlic and cook for 1 minute more, until fragrant.
  5. Stir in the cumin, oregano, cinnamon, and cloves. Cook for 30 seconds, or until fragrant.
  6. If desired, sprinkle the flour over the onion mixture and cook for 1 minute, stirring constantly. This helps thicken the chili.
  7. Pour in the blended chile paste and beef broth. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Add the seared beef back to the pot.
  8. Reduce heat to low, cover, and simmer for 2.5-3 hours, or until the beef is very tender. Stir occasionally.
  9. Stir in the apple cider vinegar and season with salt and pepper to taste. Simmer for another 15 minutes to let the flavors meld. Serve hot.