Ingredients

The following ingredients have 8 Servings
  • 4 guajillo peppers
  • 4 ancho peppers
  • Salt to taste
  • 3.5-4 pound chuck roast (cut into ¾-1 inch cubes)
  • 2 tablespoons paprika
  • 1 tablespoon Mexican oregano
  • 1 tablespoon black pepper
  • 1 tablespoon brown sugar
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • Salt to taste
  • 2 tablespoons olive oil
  • 2 jalapeno peppers (chopped)
  • 1 large onion (chopped)
  • 10 cloves garlic (chopped)
  • 2-4 cups beef stock
  • OPTIONAL ADDITIONS (Worcestershire sauce, tomato sauce, chili or kidney beans, extra spicy chili powders)
  • FOR SERVING

Instruction

  • Make your chili sauce first by lightly toasting the dried ancho and guajillo peppers in a dry pan about a minute or 2 per side. This will help to release the oils.
  • Remove from heat and cool enough to handle. Remove the stems and pour out the seeds.
  • Soak the peppers in hot water for 20 minutes, or until they are nice and soft.
  • Add them to a food processor with 1.5 cups of the soaking water and a bit of salt to taste. Process until nice and smooth. Set aside for now.
  • Add the cubed beef to a large bowl and toss with the paprika, Mexican oregano, black pepper, brown sugar, cumin, coriander and a bit of salt. Make sure everything is nice and coated.
  • Heat the oil in a large pot and add the seasoned beef along with the jalapenos and onion. Cook them down 6-7 minutes, searing the beef all over.
  • Add the garlic and stir. Cook another minute.
  • Pour in the reserved chili sauce and stir. Cook it for 5 minutes to let the flavor develop a bit.
  • Stir in the 2 cups of beef broth and bring to a quick boil. If you’d prefer a soupier chili, add in 4 cups of beef broth. If you are using the optional additions, add them in now.
  • Reduce the heat, cover and simmer for about 2 hours, or until the beef is very tender.
  • Serve with your favorite fixins!