Chili Con Carne

Ingredients

• •2 lb beef chuck, cubed
• •4 dried ancho chiles, stemmed and seeded
• •2 dried guajillo chiles, stemmed and seeded
• •1 dried chile de arbol (optional, for heat)
• •4 cups beef broth (divided)
• •2 tbsp vegetable oil
• •1 onion, diced
• •4 cloves garlic, minced
• •2 tsp cumin
• •1 tsp dried Mexican oregano
• •2 tbsp masa harina
• •Salt to taste
• •2 cans kidney beans, drained (optional - not part of authentic Texas chili, but common elsewhere)

Steps

1. 1.Toast the dried chiles in a dry skillet for about 30 seconds per side until fragrant, then soak in 2 cups of the hot beef broth for 15-20 minutes until softened.
2. 2.Blend the softened chiles with their soaking liquid, the garlic, cumin, and oregano into a smooth paste.
3. 3.Heat the oil in a large pot and brown the beef chuck in batches; set aside.
4. 4.Sauté the onion in the same pot until softened, then stir in the chile paste and cook for 2-3 minutes until it darkens slightly - this "seasoning" step removes the raw chile taste.
5. 5.Return the beef to the pot with the remaining beef broth, then cover and simmer for 3-4 hours until the beef is fall-apart tender, stirring occasionally.
6. 6.Whisk the masa harina with a cup of the hot broth from the pot, then stir it back in to thicken the chili.