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Terlingua Champion Chili Mix

Print Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 6 dried ancho chiles stems and seeds removed
  • 4 dried guajillo chiles stems and seeds removed
  • 2 dried New Mexico chiles stems and seeds removed
  • 3 tablespoons ground cumin
  • 2 tablespoons Mexican oregano
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 3 pounds beef chuck cut into 1/2-inch cubes
  • 3 tablespoons vegetable oil
  • 1 large white onion finely chopped
  • 6 cloves garlic minced
  • 2 cups beef broth
  • 1 can 12 ounces beer
  • 2 tablespoons masa harina or cornmeal
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 tablespoon apple cider vinegar

Method
 

  1. Toast chiles in batches in a dry skillet over medium 1-2 minutes per side until fragrant; do not burn.
  2. Cover chiles with hot water in a bowl; soak 20 minutes until soft, then drain.
  3. Blend chiles, cumin, oregano, garlic powder, and onion powder in a blender or spice grinder into a fine powder. Set aside.
  4. Season beef with salt and pepper. Heat oil in a large Dutch oven over high; brown beef in uncrowded batches. Transfer to a plate.
  5. Reduce heat to medium; cook onion about 5 minutes until soft. Add garlic; cook 1 minute.
  6. Stir in 6 tablespoons homemade chili mix; cook 1 minute until fragrant.
  7. Return beef; add broth and beer. Boil; reduce heat to low, cover, and simmer 2.5 hours until very tender.
  8. Mix masa harina with 1/4 cup water; stir slurry into chili and cook 15 minutes to thicken. Add vinegar; adjust seasoning and serve.