Ingredients:

  • 4 large Dried Ancho Chillies, stems and seeds removed
  • 2 Dried Chipotle Chillies
  • 2 cups Boiling Water
  • 3 lbs Beef Chuck Steak, cut into 1-inch cubes
  • 3 Tbsp Olive Oil (or neutral oil), divided
  • 1 large Yellow Onion, diced
  • 1 medium Green Bell Pepper, diced
  • 6 cloves Garlic, minced
  • 1 Tbsp Ground Cumin
  • 1 Tbsp Smoked Paprika
  • 1 tsp Dried Mexican Oregano
  • 1 Tbsp Unsweetened Cocoa Powder
  • Kosher Salt and Black Pepper, to taste
  • 4 cups Beef Broth (low sodium)
  • 1 (28 oz) can Crushed Tomatoes
  • 2 Tbsp Apple Cider Vinegar
  • 1 Tbsp Dark Brown Sugar
  • 2 (15 oz) cans Kidney Beans, rinsed and drained (optional)

Instructions:

  1. Toast the Chilies: Place the dried Ancho and Chipotle chillies in a dry pan over medium heat for 30-60 seconds, until fragrant. Do not burn.
  2. Rehydrate: Transfer toasted chillies to a bowl, cover with 2 cups (500 ml) of boiling water, and soak for 20 minutes until soft and pliable. Reserve the soaking liquid.
  3. Blend: Transfer the rehydrated chillies to a blender. Add 1 cup (250 ml) of the reserved soaking liquid and blend until you have a smooth, thick paste. Set aside.
  4. Sear the Beef: Pat the cubed chuck steak dry and season generously with salt and pepper. Heat 2 Tbsp of oil in the Dutch oven over medium-high heat. Sear the beef in batches until deeply browned on all sides. Remove the beef and set aside.
  5. Build Aromatics: Reduce heat to medium. Add the remaining 1 Tbsp of oil. Add the diced onion and bell pepper. Sauté for 5-7 minutes until soft.
  6. Bloom the Spices: Add the minced garlic, cumin, smoked paprika, oregano, cocoa powder, and a pinch of salt. Cook, stirring constantly, for 1 minute until highly fragrant.
  7. Add the Paste and Liquids: Stir the blended chilli paste into the aromatic mixture and cook for 2 minutes. Deglaze the pot with a splash of beef broth, scraping up any browned bits (fond) from the bottom.
  8. Combine: Return the seared beef to the pot. Add the remaining beef broth, crushed tomatoes, brown sugar, and vinegar. Stir well.
  9. Simmer: Bring the mixture to a low boil, then reduce heat immediately to the lowest setting. Cover and simmer for 2.5 hours, stirring occasionally.
  10. The Final Hour: After 2.5 hours, taste and adjust seasoning. If using beans, stir them in now. Continue to simmer, uncovered, for a final 30 minutes to allow the sauce to thicken naturally.
  11. Rest: Remove from heat and let the chili rest for 15 minutes before serving. A short rest allows the flavors to fully settle.