Ingredients

The following ingredients have 6 Servings
  • 3 ancho peppers
  • 3 pasilla peppers
  • 3 New Mexican dried peppers (See my NOTES above on the dried pepper choices – I prefer a variety)
  • 2.5 pounds beef chuck (cut into bite-sized cubes)
  • 2 teaspoons cumin
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 medium white onion (chopped)
  • 3 jalapeno peppers (chopped)
  • 2 serrano peppers (chopped (optional for extra heat – use extra jalapenos for milder))
  • 4 cloves garlic (chopped)
  • 2 cups beef stock (or use a dark beer)
  • 2.5 cups water (+ more as needed (or use chicken or beef stock, or beer))
  • 2 tablespoons masa harina (corn flour, for thickening, if desired)
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire
  • FOR SERVING:

Instruction

  • Start your chili paste first by lightly toasting the dried 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 1/2 to 1 cup 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 cumin and a bit of salt and pepper. Make sure everything is nice and coated.
  • Heat 1 tablespoon oil in a large pot and add the seasoned beef. Cook 6-7 minutes, searing the beef all over. Remove the beef and set aside.
  • Add the remaining olive oil along with the jalapenos, serranos and onion. Cook them down about 5 minutes.
  • Add the garlic and stir. Cook another minute.
  • Return the beef to the pot and stir in the reserved chili paste. Cook it for 2-3 minutes to let the flavor develop a bit.
  • Stir in the beef broth (or beer), 2 cups of water, brown sugar, Worcestershire, and masa and bring to a quick boil. If you are using the optional additions (see my NOTES above), add them in now.
  • Reduce the heat, cover and simmer for about 2 hours, or until the beef is very tender. It could take longer if you are using tougher cuts of beef (see NOTES above). Give it a stir once every 30 minutes or so. If it becomes too thick, add in a ¼ cup of water and stir. Thicken with more masa.
  • Serve with your favorite fixins!