Categories: Soup

Ingredients

• 3 dried New Mexico chiles, stemmed and seeded
• 2 dried pasilla chiles, stemmed and seeded
• 2 dried guajillo chiles, stemmed and seeded
• 2 tbsp. vegetable oil, plus more if needed
• 2 1/2 lbs. cubed beef stew meat
• Kosher salt and black pepper
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 tsp ground cumin
• 2 cups beef broth
• 1 corn tortilla, torn
• 2 tbsp. packed brown sugar
• 1 tbsp. apple cider vinegar

Directions

1. Toast the chiles in a small dry saucepan over medium heat until pliable, 5 minutes. Remove from the heat. Add 1 cup water, cover and let soften, 5 minutes. Transfer to a blender and puree.

2. Heat the oil in a large pot over medium-high heat. Toss the meat with 2 tsp each salt and pepper. Brown the meat in batches, about 5 minutes; remove. Add more oil if the pot is dry. Add the onion and a pinch of salt. Cook until softened, 3 to 5 minutes. Stir in the garlic and cumin.

3. Add 3 cups water, the beef broth, chile puree, meat, tortilla and brown sugar; stir. Reduce the heat, partially cover and gently simmer, stirring occasionally, until the meat is very tender, 2 hours 15 minutes to 2 hours 45 minutes. If the chili is not thick enough, uncover, increase the heat and continue to simmer. Stir in the vinegar and season with salt and pepper.

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