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.
- 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.