Ingredients:

  • 4 lbs Beef Chuck Roast, trimmed and cut into 1/2-inch cubes
  • 1 lb Lean Ground Beef
  • 2 tbsp Beef tallow or avocado oil
  • 5 Ancho Chiles, stemmed and seeded
  • 3 Guajillo Chiles, stemmed and seeded
  • 2 Chiles de Árbol, stemmed and seeded
  • 2 cups Hot Beef Bone Broth
  • 1 Large Yellow Onion, finely diced
  • 6 cloves Garlic, smashed and minced
  • 12 oz Mexican Lager or Dark Stout
  • 1 tbsp Cumin seeds, toasted and ground
  • 1 tsp Smoked Paprika
  • 2 tbsp Masa Harina

Instructions:

  1. Remove stems and seeds from the dried ancho, guajillo, and árbol chiles. Toast them in a dry skillet over medium heat for 2 minutes until fragrant.
  2. Submerge the toasted chiles in 2 cups of hot beef bone broth for 15 minutes. Transfer chiles and broth to a high-speed blender and process until completely smooth to create the chile base.
  3. Pat the beef cubes dry with paper towels and season with salt. In a large Dutch oven, heat the oil/tallow over medium-high heat. Sear the beef chuck and ground beef in batches until a deep mahogany crust forms. Remove meat and set aside.
  4. In the same pot, sauté the diced onion and garlic until translucent, using a wooden spoon to scrape up the browned bits (fond) from the bottom.
  5. Deglaze the pot by pouring in the beer. Let it simmer for 2 minutes to reduce slightly.
  6. Return the beef to the pot. Stir in the blended chile paste, cumin, and smoked paprika. Bring to a light boil, then reduce heat to low.
  7. Cover and simmer for 2 hours 30 minutes, or until the beef chuck is fork-tender and the collagen has transformed into gelatin.
  8. Mix the masa harina with a few tablespoons of water to form a slurry. Stir the slurry into the chili and simmer uncovered for an additional 10 minutes to thicken the sauce into a glossy consistency.