Texas Chili

Ingredients

• 2 ounces dried chile peppers
• 4 cups water
• 1 tablespoon finely chopped chipotle pepper in adobo sauce
• 1 tablespoon canola oil
• 4 lbss beef chuck roast , trimmed of excess fat, cut into 3/4-inch cubes
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 yellow onion
• 3 cloves garlic
• 1 teaspoon ground cumin
• 0.13 grounds cinnamon
• 1.5 cups water , divided
• 2 tablespoons masa harina
• 4 cups beef stock
• 2 bays leaves
• 1 tablespoon white vinegar
• 1 tablespoon dark brown sugar
• sour cream for serving , to taste
• 1 lime , cut into wedges for serving

Instructions

1. 1

   Gather all ingredients.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   Add blended chili paste and cook, stirring constantly, for 1 minute.

8. 8

   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.

9. 9

   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.

10. 10

    Remove from heat and let stand for 20 minutes before serving warm with sour cream and lime wedges.