Ingredients
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2 ounces dried chile peppers (such as pastilla, guajillo, New Mexico chiles, and California chiles)
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4 cups hot water
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1 tablespoon finely chopped chipotle pepper in adobo sauce (about 2 peppers)
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1 tablespoon canola oil
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4 lbs boneless beef chuck roast, trimmed of excess fat, cut into 3/4-inch cubes
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2 teaspoons kosher salt
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1 teaspoon freshly ground black pepper
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1 small chopped yellow onion
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3 cloves garlic, minced
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1 teaspoon ground cumin
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1/8 teaspoon ground cinnamon
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1 1/2 cups water, divided
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2 tablespoons masa harina
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4 cups beef stock
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2 bay leaves
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1 tablespoon white vinegar
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1 tablespoon dark brown sugar
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sour cream for serving, to taste
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1 lime, cut into wedges for serving
Directions
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Gather all ingredients.
Dotdash Meredith Food Studios
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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
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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
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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.
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Nutrition Facts (per serving)
| 823 | Calories |
| 50g | Fat |
| 17g | Carbs |
| 79g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 823 | |
| % Daily Value * | |
| Total Fat 50g | 64% |
| Saturated Fat 20g | 99% |
| Cholesterol 252mg | 84% |
| Sodium 1005mg | 44% |
| Total Carbohydrate 17g | 6% |
| Dietary Fiber 4g | 13% |
| Total Sugars 8g | |
| Protein 79g | 159% |
| Vitamin C 9mg | 10% |
| Calcium 102mg | 8% |
| Iron 8mg | 47% |
| Potassium 1484mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
