Ingredients:

  • 3 lbs (1.36 kg) beef chuck, cut into 1-inch cubes
  • 2 tablespoons (30 ml) vegetable oil
  • 2 medium yellow onions, finely chopped (approx. 300g)
  • 4 cloves garlic, minced (approx. 12g)
  • 1 tablespoon (15ml) tomato paste
  • 1 teaspoon (5ml) dried oregano
  • 1 teaspoon (5ml) ground cumin
  • 1/2 teaspoon (2.5ml) smoked paprika
  • 1/4 teaspoon (1.25ml) cayenne pepper (or more, to taste)
  • 1 (12 fl oz/ 355 ml) bottle of dark beer (stout or porter recommended)
  • 2 cups (475 ml) beef broth
  • 1 (28 oz/ 794g) can crushed tomatoes
  • Salt and freshly ground black pepper, to taste
  • 4 dried ancho chiles, stemmed, seeded, and roughly chopped
  • 2 dried guajillo chiles, stemmed, seeded, and roughly chopped
  • 2 cups (475 ml) hot water

Instructions:

  1. Soak dried chiles in hot water for at least 30 minutes to soften. Then, blend the softened chiles and soaking water into a smooth paste. Set aside.
  2. Season the beef generously with salt and pepper. In the Dutch oven, brown the beef in batches in the vegetable oil over medium-high heat. Don't overcrowd the pot; you want a good sear on all sides. Remove the browned beef and set aside.
  3. Add the chopped onions to the pot and cook until softened and lightly browned, about 8-10 minutes. Add the minced garlic, tomato paste, oregano, cumin, paprika, and cayenne pepper. Cook for another minute, until fragrant.
  4. Pour in the beer to deglaze the pot, scraping up any browned bits from the bottom. Add the beef broth, crushed tomatoes, and the prepared chili base. Bring to a simmer.
  5. Return the browned beef to the pot. Bring to a simmer, then reduce the heat to low, cover, and cook for at least 3 hours, or until the beef is very tender. Stir occasionally to prevent sticking.
  6. Taste and adjust seasoning as needed. If the chili is too thick, add a little more beef broth. Serve hot with your favorite toppings.