Prep Time::20 mins
Cook Time:: 2 hrs 30 mins
Soak Time::30 mins
Stand Time::20 mins
Total Time:: 3 hrs 40 mins
Servings::6
Ingredients
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2 ounces dried chile peppers (such as pastilla, guajillo, New Mexico chiles, and California chiles)
4 cups hot water
1 tablespoon finely chopped chipotle pepper in adobo sauce (about 2 peppers)
1 tablespoon canola oil
4 lbs boneless beef chuck roast, trimmed of excess fat, cut into 3/4-inch cubes
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 small chopped yellow onion
3 cloves garlic, minced
1 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1 1/2 cups water, divided
2 tablespoons masa harina
4 cups beef stock
2 bay leaves
1 tablespoon white vinegar
1 tablespoon dark brown sugar
sour cream for serving, to taste
1 lime, cut into wedges for serving
Directions
Gather all ingredients.
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Place peppers in a large skillet and heat over medium-low heat; cook, turning once, until lightly toasted and fragrant, 2 to 3 minutes per side. Transfer chiles to a bowl and cover with hot water; let stand for 30 minutes.
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Dotdash Meredith Food Studios
Drain chiles, reserving about 1/2 cup of the soaking water. Use a paring knife to slice open each pepper, and remove and discard stems and seeds by running under a gentle stream of tap water.
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Combine chiles, chipotle pepper, and reserved 1/2 cup water in a blender; blend until a smooth paste forms, 15 to 30 seconds. Set aside.
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Heat oil in a Dutch oven over medium-high heat. Toss beef cubes in a large bowl with salt and pepper until evenly coated. Add half of the beef to the Dutch oven and cook, stirring occasionally to brown most sides, about 3 minutes per side. Transfer to a large plate. Repeat with remaining beef.
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Add onions and garlic to drippings in Dutch oven and cook, stirring constantly, until soft and translucent, 3 to 4 minutes. Add cumin and cinnamon, and cook, stirring constantly, until darkened and fragrant, about 1 minute.
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Add blended chili paste and cook, stirring constantly, for 1 minute.
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Add 1/4 cup of the water and masa harina, whisking until incorporated to avoid lumps. Add stock and remaining 1 1/4 cups water and stir to combine.
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Add bay leaves and reserved beef and bring to a simmer over medium-high. Reduce heat to maintain a very low simmer and cook, partially covered, stirring occasionally, until liquid is thickened, about 2 hours. Stir in brown sugar and vinegar.
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Dotdash Meredith Food Studios
Remove from heat and let stand for 20 minutes before serving warm with sour cream and lime wedges.
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Cook's Note:
Chili can be stored in a sealed container in the refrigerator for up to 4 days.