Ingredients:

  • 2 large Ancho chiles, stemmed and seeded
  • 3 large Guajillo chiles, stemmed and seeded
  • 2 small Chipotle peppers in adobo sauce, plus 1 tbsp (15 ml) adobo liquid
  • 3 cups (710 ml) Low-sodium beef stock, divided (plus more for soaking)
  • 1 tbsp (15 ml) Neutral oil
  • 5 lbs (1.15 kg) Beef Chuck Steak, cut into 1-inch cubes
  • 2 tbsp (30 ml) Neutral oil
  • 1 large Yellow Onion, finely diced
  • 6 cloves Garlic, minced
  • 2 tbsp (30 g) Tomato Paste
  • 1 tbsp (15 g) Unsweetened Cocoa Powder
  • 1 tbsp (15 g) Ground Cumin
  • 1 tsp (5 g) Dried Mexican Oregano
  • 1 tsp (5 g) Smoked Paprika
  • 1/2 tsp (2.5 g) Ground Cinnamon (optional)
  • 1/4 cup (60 ml) Apple Cider Vinegar
  • 1 (28 oz) can (794 g) Diced Tomatoes, undrained
  • 1 (15 oz) can (425 g) Kidney Beans, rinsed and drained
  • 1 (15 oz) can (425 g) Pinto Beans, rinsed and drained
  • Kosher Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. Toast Chiles: Heat a dry skillet over medium heat. Toast the Ancho and Guajillo chiles for 30–60 seconds per side until fragrant. Watch carefully—do not burn!
  2. Rehydrate: Place toasted chiles in a bowl and cover completely with boiling water or hot beef stock. Let soak for 20–30 minutes until soft and pliable. Drain, reserving the soaking liquid.
  3. Blend Paste: Transfer the rehydrated chiles, Chipotle peppers, adobo liquid, and 1 cup (240 ml) of the fresh beef stock to a blender. Blend until completely smooth, adding a splash of the reserved soaking liquid if needed to loosen the mixture. Set aside.
  4. Sear the Beef: Pat the chuck cubes dry and season heavily with salt and pepper. Heat 2 tbsp oil in the Dutch oven over high heat. Sear the beef in batches (do not crowd the pot) until deep brown on all sides (about 5-7 minutes per batch). Remove the seared beef and set aside.
  5. Sauté Aromatics: Reduce heat to medium. Add the diced onion to the pot, scraping up the browned bits (fond) from the bottom. Cook until softened (about 5 minutes). Add the minced garlic and tomato paste; cook for 2 minutes until the tomato paste darkens slightly.
  6. Bloom Spices: Stir in the cocoa powder, cumin, oregano, smoked paprika, and cinnamon (if using). Cook for 1 minute until fragrant.
  7. Combine Liquids: Pour in the apple cider vinegar and scrape the bottom of the pot vigorously (degreasing step). Stir in the prepared chile paste and the remaining 2 cups (470 ml) of beef stock. Bring to a simmer.
  8. Add Beef and Tomatoes: Return the seared beef to the pot. Stir in the diced tomatoes. Bring the mixture back to a gentle simmer.
  9. The Long Simmer: Cover the pot partially, reducing the heat to low. Simmer for 2.5 to 3 hours, stirring every 30 minutes, until the beef is fork-tender.
  10. Add Beans: Stir in the rinsed kidney and pinto beans. Continue to simmer, uncovered, for the final 30 minutes to allow the flavors to marry and the chili to thicken slightly.
  11. Adjust Seasoning: Taste the chili. Adjust with salt, pepper, or a pinch of sugar if the chili is too bitter/acidic. Serve hot with preferred toppings.