Ingredients
- 5 Ancho Chili Peppers
- 5 Guajillo Chili Peppers
- 5 Chiles de Árbol
- 1 Can Chipotles in Adobo
- 4 lbs Beef Chuck Roast
- 1 White Onion, chopped
- 4 Cloves Garlic, crushed
- 1 tsp Cumin powder
- 2 tbsp Oregano
- 2 qt Chicken stock
- 2 tbsp Masa Harina
Optional add-ins
- 1 cup black coffee
- 1 Mexican lager beer
- 1 Serving Mexican Hot Chocolate mix (such as Abuelita)
Toppings
All of these are optional:
- Fritos or Tortillia Chips
- Diced onion
- Sliced Avocado
- Cheddar or Jack Cheese
- Sour Cream
Method
- De-seed chili peppers. In a pan over medium high heat, toast peppers until fragrant. Add chilis and chipotles in adobo to the jar of a blender and cover with chicken stock. Let steep for at least five minutes. Blend mixture and optionally pass through a fine mesh sieve (this will give better texture in the final chili).
- Cut off 1 lb of chuck roast and roughly dice. Slice remaining chuck into inch thick steaks. Sear steaks over high heat, in batches if necessary. Remove steaks and sear diced chuck. Remove all beef. Lower heat to medium and add onion, sauteeing until transluscent. Add garlic, then cumin, then oregano, sauteeing each until it becomes fragrant. Deglaze with chicken stock, then add all beef, chili mix, and chicken stock and stir to combine. Optionally add coffee and beer. Bring to a simmer for three hours, stirring occasionally.
- Fifteen minutes before serving, stir in masa harina. This improves the texture and color of the final chili. If adding chocolate, grate finally and stir in.
- Serve in bowls over fritos, topped with plent of diced onion, avocado, cheese, and sour cream