Ingredients:

  • 4 lbs beef chuck roast, hand-trimmed and cut into 1-inch cubes
  • 2 tbsp beef tallow
  • 5 dried guajillo chiles
  • 3 dried ancho chiles
  • 2 dried chiles de árbol
  • 2 cups hot beef bone broth
  • 1 large white onion, finely diced
  • 6 cloves garlic, minced
  • 2 tbsp cumin seeds, toasted and ground
  • 1 tbsp smoked paprika
  • 1 tsp dried Mexican oregano
  • 1 tbsp unsweetened cocoa powder
  • 12 oz dark lager
  • 1 cup beef bone broth
  • 2 tbsp masa harina
  • 1/4 cup water
  • 1 tbsp apple cider vinegar

Instructions:

  1. Heat a dry skillet and press the dried chiles down for 30 seconds per side until they smell toasted and slightly puff up.
  2. Place toasted chiles in a blender with 2 cups of hot beef bone broth. Let sit for 20 minutes to rehydrate, then blend until a smooth paste forms.
  3. In a heavy-bottomed Dutch oven, heat the beef tallow over high heat. Sear the beef cubes in batches until deeply browned on all sides. Remove the meat and set aside.
  4. Lower heat to medium and add the diced onion. Sauté for 5 minutes. Add the garlic, ground cumin, smoked paprika, oregano, and cocoa powder. Stir constantly for 1 minute to bloom the spices.
  5. Pour in the dark lager to deglaze the pot, scraping up any browned bits (fond) from the bottom.
  6. Return the beef and any accumulated juices to the pot. Add the blended chili paste and the remaining 1 cup of beef bone broth.
  7. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 3 hours 15 minutes, or until the beef is fork-tender and the collagen has fully rendered.
  8. Whisk the masa harina with 1/4 cup water to create a slurry. Stir into the chili and simmer uncovered for an additional 15 minutes to thicken.
  9. Stir in the apple cider vinegar. Season with salt to taste and serve.