Chili con Carne
Ingredients
3 whole sweet fresh dried chiles like costeño, New Mexico, or choricero, stems and seeds removed
2 small hot dried chiles such as arbol, stems and seeds removed
3 whole rich fruity dried chiles like ancho, mulatto, ñegro, or pasilla, stems and seeds removed
2 whole chipotle chiles canned in adobo sauce, plus 2 tablespoons sauce, stems and seeds removed
2 quarts low-sodium canned or homemade chicken broth
4 pounds beef chuck, trimmed of excess gristle and fat, cut into 2 inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 large onion, finely diced
4 medium cloves garlic, grated on a microplane grater
1/2 teaspoon powdered cinnamon (optional)
1 tablespoon ground cumin (optional)
1/4 teaspoon ground allspice (optional)
2 teaspoons dried oregano (optional)
2 tablespoons Asian fish sauce (optional)
2 to 3 tablespoons masa harina
2 tablespoons apple cider vinegar
Hot sauce, to taste
Directions
  1. Add dried chiles to large heavy-bottomed Dutch oven or stock pot and cook over medium-high heat, stirring frequently, until slightly darkened with intense, roasted aroma, 2 to 5 minutes. Do not allow to smoke. Remove chiles to small bowl and set aside.
  2. Transfer chiles and liquid to blender and blend, starting on the lowest possible setting and gradually increasing speed to high (make sure to hold the lid down with a clean kitchen towel or a potholder to prevent it from blowing out). Blend until smooth, about 1 minute.
  3. Season beef cubes generously with salt and pepper. Heat oil in the base of a Dutch oven over high heat until just starting to smoke. Add half of beef cubes in a single layer and cook without moving until deeply browned, about 6 minutes. Remove meat, set aside.
  4. Return Dutch oven to heat. Add onions and cook, stirring frequently until translucent and softened, about 2 minutes. Add garlic, and if using, cinnamon, cumin, allspice, and oregano, and cook, stirring constantly until fragrant, about 1 minute. Add all meat back to pan along with chile purée and remaining quart chicken broth. Stir to combine.
  5. Bring to a boil over high heat, reduce to a simmer, cover, leaving lid just barely ajar and cook, stirring occasionally until meat is completely tender, 2 1/2 to 3 hours. Alternatively, stew can be cooked in a 200° to 250°F oven with the lid of the Dutch oven slightly ajar.
  6. Stir in optional fish sauce, masa harina (if using), and vinegar. Add hot sauce to taste. Season to taste with salt. For best results, allow chili to cool and store in the refrigerator at least overnight and up to 5 days. Reheat the next day to serve.
  7. Serve, garnished with cilantro, chopped onions, scallions, grated cheese, avocado, and warm tortillas as desired.
Recipe by Kenji