Ingredients
Chili Sauce
- 4 dried guajillo chiles
- 3 dried ancho chiles
- 3 dried chiles de arbol
- 2 cups (480 ml) beef broth
Chili
- 2.5 pounds (1 kg) beef chuck
- 2 tablespoons vegetable oil
- kosher salt to taste
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 2 cups (480 ml) beef broth
- 2 bay leaves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
Instructions
- Remove the seeds and stems from the chiles and discard.
- In a small pot, add the chiles with two cups of beef broth. Bring to a boil, remove from heat and cover. Let the mixture sit for 30 minutes or until the chiles are tender. Transfer the mixture to a blender and puree until smooth.
- Heat the oil in a large pot or dutch oven over medium heat.
- Chop the beef into 1-inch (2.5 cm) chunks and generously season with salt and pepper. Working in batches, brown the beef on all sides.
- Return all of the beef to the pot, add the diced onion and garlic and continue to cook for an additional two minutes. You can add additional oil if needed.
- Pour in the pureed chili mixture and the two additional cups of beef broth. Stir in the bay leaves, cumin, oregano and salt to taste.
- Bring the mixture to a boil, reduce heat and cover. Let the chili simmer for one hour or until the beef is tender.
- Uncover the chili and slightly increase the heat. Let the chili cook uncovered for an additional 30 minutes or until the sauce has thickened.
Notes
For another combination of chiles, try 5 anchos, 3 guajillos and 2 pasillas.