Texas Chili

Step 1

Prepare the following, adding each to the same large heavy-bottomed pot or Dutch oven as you complete it: Remove the stems and seeds from 3 dried guajillo, 3 dried pasilla, and 2 dried ancho chilis. Coarsely chop 6 garlic cloves. Add 2 canned chipotle peppers in adobo sauce, if using, and 2 cups of the low-sodium beef broth. Bring to a boil over medium heat. Boil for 2 minutes.

Step 2

Remove the pot from the heat. Cover and let steep until the chilis are softened and plump, about 20 minutes. Meanwhile, dice 1 large white onion (about 2 cups). Trim 1 (4 1/2-pound) boneless beef chuck roast of any gristle and cut into 1/2-inch pieces. Season the beef with 1 teaspoon of the kosher salt.

Step 3

Transfer the chili mixture to a blender and blend until smooth.

Step 4

Heat 2 tablespoons vegetable oil in the now-empty pot over medium-high heat until shimmering. Working in 3 batches, add the beef in a single layer and sear undisturbed until the bottom of the beef develops a dark brown crust, about 4 minutes. Stir and continue cooking until browned all over, about 4 minutes more. Using tongs or a slotted spoon, transfer to a large plate. Repeat searing the remaining beef and transferring to the plate.

Step 5

Reduce the heat to medium-low. Add the onion to the pot (and a drizzle of oil, if the pot is dry) and scrape up any browned bits from the bottom of the pot with a wooden spoon. Cook until the onions are softened and browned, about 5 minutes.

Step 6

Add 2 tablespoons tomato paste, 1 tablespoon packed brown sugar, 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, 1 teaspoon black pepper, 1/4 teaspoon ground cinnamon, and the remaining 1 teaspoon kosher salt. Cook, stirring constantly, until fragrant and lightly toasted, about 1 minute.

Step 7

Add 12 ounces dark beer and 3 tablespoons masa harina, and repeat scraping up the browned bits from the bottom of the pot. Pour in the blended chiles and remaining 2 cups beef broth. Return the beef and any accumulated juices to the pot and stir to combine. Bring to a simmer. Reduce the heat to low.

Step 8

Partially cover and simmer, stirring every 20 minutes or so, until the beef is fork-tender but not falling apart, about 2 hours. Taste and season with more kosher salt and black pepper as needed. Serve with desired garnishes.