Sort ingredients
ravenshadow95
QR Code
Listen
Pdf
Make your chili sauce. Remove the stems and sees from the dried guajillo and ancho peppers, then lightly toast in a dry pan about a minute or 2 per side. This will help to release the oils.
Soak the peppers in very hot water for 20 minutes in a heat proof bowl, or until they are nice and soft.
Add the softened peppers to a food processor with ½ cup of the soaking water (or use fresh water) and a bit of salt to taste. Process until smooth. Strain if desired. Set aside for now.
Heat the oil in a large pot or Dutch oven to medium heat. Season the beef with salt and pepper, then sear the beef in batches to brown them, a few minutes per side. Set the beef aside onto a plate.
Add ¼ cup of the beef stock to deglaze the pot, and scrape up the browned bits from the bottom.
Add the jalapenos and onion. Cook them for 6-7 minutes to soften.
Add the garlic and stir. Cook another minute.
Pour in the reserved chili sauce and the seasonings, and stir. Cook for 5 minutes, stirring a bit, to let the flavor develop.
Stir in the remaining beef broth (or tomato sauce) and reserved beef. Bring to a boil. If you’d prefer a soupier chili, add in 4 cups of beef broth. If you are using the optional additions/beans, add them in now.
Reduce the heat, cover and simmer for about 2 hours, or until the beef is very tender.
Serve with your favorite fixins!