Ingredients
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3 ancho peppers
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3 pasilla peppers
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3 New Mexican dried peppers
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2.5 pounds beef chuck (cubed)
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2 teaspoons cumin
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Salt and pepper to taste
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2 tablespoons olive oil
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1 medium white onion (chopped)
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3 jalapeno peppers (chopped)
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2 serrano peppers (optional, chopped)
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4 cloves garlic (chopped)
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2 cups beef stock
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2.5 cups water (plus more as needed)
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2 tablespoons masa harina
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1 tablespoon brown sugar
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1 tablespoon Worcestershire
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For serving
Instructions
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Place dried ancho, pasilla, and New Mexican peppers in a dry pan. Toast 1–2 minutes per side until fragrant.
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Remove peppers from heat and let them cool slightly. Remove stems and shake out most seeds.
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Soak peppers in hot water for 20 minutes until soft.
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Transfer softened peppers to a food processor. Add 1/2–1 cup soaking liquid and a pinch of salt. Blend until smooth. Set aside.
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Place cubed beef in a bowl. Add cumin, salt, and pepper, and toss to coat evenly.
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Heat 1 tablespoon olive oil in a large pot. Add beef and sear 6–7 minutes, stirring to brown all sides. Remove beef and set aside.
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Add remaining oil to the pot. Add onion, jalapeno, and serrano peppers. Cook about 5 minutes until softened.
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Add garlic, stir, and cook 1 more minute.
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Return seared beef to the pot. Add chili paste and stir. Cook 2–3 minutes to deepen flavor.
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Pour in beef stock and 2 cups water. Add brown sugar, Worcestershire, and masa harina. Stir well and bring to a boil.
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Reduce heat to low. Cover and simmer for 2 hours, stirring every 30 minutes.
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If chili thickens too much, add 1/4 cup water at a time. If needed, add a little extra masa for thickness.
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Continue simmering until meat is tender. Taste and adjust seasoning.
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Serve hot with toppings of choice.
Notes
Remove seeds from peppers to control heat. Increase jalapenos for milder spice instead of serranos. Chili thickens more as it cools, so adjust liquid slowly.
- Prep Time: 10 minutes
- Cook Time: 160 minutes