Original Texas Chili Con Carne

Ingredients

• 3 whole sweet fresh dried chilies like Costeño, New Mexico, or Choricero, stems and seeds removed
• 2 small hot dried chilies like Arbol or Cascabel, stems and seeds removed
• 3 whole rich fruity dried chilies like Ancho, Mulatto, Negro, or Pasilla, stems and seeds removed
• 2 whole Chipotle chilies 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 thick steaks
• 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
• 1 tablespoon ground cumin
• 1/4 teaspoon ground allspice
• 2 teaspoons dried oregano
• 2 tablespoons Asian fish sauce
• 2 to 3 tablespoons masa
• 2 tablespoons apple cider vinegar
• Hot sauce, to taste
• Cilantro, chopped onions, scallions, grated cheese, avocado, and warm tortillas for serving as desired

Directions

1. Put the dried chiles in a large, heavy-bottomed Dutch oven or stock pot over medium-high heat. Toast them, stirring often, until they deepen a bit in color and smell roasty and rich, 2 to 5 minutes. Don’t let them smoke. Move the chiles to a small bowl and set them aside. Or, arrange the dried chilies on a microwave-safe plate and heat them on high in 15-second bursts until they are flexible and smell toasted, about 30 seconds total. Move them to a 2-quart microwave-safe liquid measuring cup or bowl. Pour in half of the chicken broth and add the chipotle chilies, then cover with plastic wrap and microwave on high until the liquid is gently simmering, about 5 minutes. Take it out of the microwave and let it stand for 5 minutes. Pour the chilies and their soaking liquid into a blender. Begin on the lowest speed, then slowly work up to high, holding the lid firmly with a clean kitchen towel or potholder so nothing pops loose. Blend until the mixture is smooth, about 1 minute.
2. Season the chuck steaks well with salt and pepper. Warm the oil in the Dutch oven base over high heat until it just begins to smoke. Arrange half of the beef chuck in one layer and leave it alone until the underside is very well browned, about 6 minutes. Turn the steaks and brown the other side, 3 to 4 minutes more. Move the steaks to a cutting board. Once they are cool enough to handle, cut both the seared steaks and the raw steaks into 1 1/2- to 2-inch chunks.
3. Set the Dutch oven back over the heat. Add the onions and cook, stirring often, until they soften and turn translucent, about 2 minutes. Stir in the garlic, cinnamon, cumin, allspice, and oregano, and cook, stirring the whole time, until the spices are fragrant, about 1 minute. Return all of the meat to the pot, then add the chili puree and the remaining quart chicken broth. Stir everything together.
4. Bring the pot to a boil over high heat, then lower it to a simmer. Cover with the lid left just slightly open and cook, stirring now and then, until the meat is completely tender, 2 1/2 to 3 hours. Alternatively, cook the stew in a 200 degrees to 250 degrees F oven with the Dutch oven lid left slightly ajar.
5. Stir in the fish sauce, masa harina, if using, and vinegar. Add hot sauce to taste, then season with salt to taste. For the best results, let the chili cool and refrigerate it at least overnight and up to 5 days. Warm it again the next day before serving.
6. Serve with cilantro, chopped onions, scallions, grated cheese, avocado, and warm tortillas as desired.