Ingredients:

  • 4 ounces (115g) dried ancho chiles, stemmed and seeded
  • 2 ounces (57g) dried guajillo chiles, stemmed and seeded
  • 3 pounds (1.36 kg) chuck roast, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, chopped (approx. 200g)
  • 4 cloves garlic, minced (approx. 12g)
  • 1 jalapeño pepper, seeded and minced (optional)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon dried oregano
  • 1 (14.5 ounce/411g) can diced tomatoes, undrained
  • 1 cup (240ml) beef broth
  • 1 tablespoon apple cider vinegar
  • 1 ounce (28g) unsweetened dark chocolate (70% cocoa or higher), chopped
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • Shredded cheddar cheese (optional)
  • Sour cream (optional)
  • Chopped green onions (optional)
  • Diced avocado (optional)
  • Tortilla chips (optional)

Instructions:

  1. Toast the dried chiles lightly, then cover with hot water and soak for 20-30 minutes until softened.
  2. Drain the rehydrated chiles, reserving some soaking liquid. Blend the chiles with a bit of the soaking liquid until a smooth paste forms.
  3. Season the beef cubes with salt and pepper. In a large skillet, brown the beef in batches in olive oil. Set aside.
  4. In the same skillet, sauté the onion until softened. Add garlic and jalapeño (if using) and cook until fragrant.
  5. Stir in chili powder, cumin, smoked paprika, cayenne pepper (if using), and oregano. Cook for 1 minute until fragrant.
  6. Add the chile paste, diced tomatoes, beef broth, apple cider vinegar, dark chocolate, and browned beef to the pot. Bring to a simmer.
  7. Transfer the sautéed aromatics and spices to the slow cooker. Add the chile paste, diced tomatoes, beef broth, apple cider vinegar, dark chocolate, and browned beef. Stir to combine.
  8. Reduce heat to low, cover, and simmer for 2-3 hours, or until the beef is very tender.
  9. Cook on low for 6-8 hours or on high for 3-4 hours, or until the beef is very tender.
  10. Taste and adjust seasoning with salt and pepper as needed. Add more chile paste or cayenne pepper for extra heat.
  11. Ladle into bowls and garnish as desired.