Texas Chili con Carne

Ingredients

• 4 lbs beef chuck roast, cut into 1-inch cubes
• 3 dried ancho chilies, stemmed and seeded
• 2 dried chipotle chilies, stemmed and seeded
• 3 dried guajillo chilies, stemmed and seeded
• 2 cups hot beef broth
• 3 tbsp vegetable oil
• 1 large yellow onion, diced
• 6 cloves garlic, minced
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp masa harina
• 2 tbsp apple cider vinegar
• 1 oz dark chocolate, chopped

Instructions

1. Toast the dried chilies in a dry skillet over medium heat for 2–3 minutes until fragrant. Place in a bowl and cover with hot beef broth. Let steep for 20 minutes.
2. Transfer chilies and soaking liquid to a blender and puree until smooth. Strain through a fine-mesh sieve, pressing solids. Set chili puree aside.
3. Season beef cubes generously with salt and pepper. Heat oil in a large Dutch oven over medium-high heat.
4. Brown beef in batches, about 4–5 minutes per side. Remove beef and set aside.
5. Reduce heat to medium. Add onion to the same pot and cook until softened, about 5 minutes.
6. Add garlic, tomato paste, chili powder, cumin, smoked paprika, oregano, and cayenne. Cook for 1 minute until fragrant.
7. Return beef to pot and add the strained chili puree. Bring to a boil, then reduce heat to low.
8. Cover and simmer for 2–2.5 hours, stirring occasionally, until beef is fork-tender.
9. Mix masa harina with 3 tablespoons of water to form a slurry. Stir into chili to thicken.
10. Add apple cider vinegar and dark chocolate. Simmer uncovered for 15 minutes more.
11. Taste and adjust seasoning with salt, pepper, and additional spices as needed.
12. Serve hot with your favorite toppings, such as shredded cheese, sour cream, and cornbread.