Go Back

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. Heat a dry skillet over medium heat and toast the dried chiles in batches until fragrant, about 1-2 minutes per side, being careful not to burn them.
  2. Place toasted chiles in a bowl and cover with hot water. Let soak for 20 minutes until softened, then drain.
  3. Add softened chiles, cumin, Mexican oregano, garlic powder, and onion powder to a blender or spice grinder. Blend until you have a fine powder. Set aside your chili mix.
  4. Season beef cubes with salt and pepper. Heat oil in a large Dutch oven over high heat and brown the beef in batches, ensuring not to overcrowd the pan. Transfer browned beef to a plate.
  5. Reduce heat to medium, add chopped onion to the pot, and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute.
  6. Stir in 6 tablespoons of your homemade chili mix and cook for 1 minute until fragrant.
  7. Return beef to the pot and add beef broth and beer. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 hours until beef is very tender.
  8. Mix masa harina with 1/4 cup water to make a slurry. Stir into the chili and cook for 15 minutes to thicken. Add apple cider vinegar, taste, and adjust seasonings before serving.