Bowl of Red Chili

Ingredients

• 2 pounds beef chuck, cut into 3/4-inch cubes
• 4 whole dried guajillo chiles
• 3 whole dried ancho chiles
• 2 whole dried chile de árbol
• 2 tablespoons extra-virgin olive oil
• 1.5 teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 1 large yellow onion, diced
• 4 whole garlic cloves, minced
• 1.5 teaspoons cumin seeds
• 1 teaspoon dried oregano
• 3 cups beef stock
• 2 tablespoons tomato paste
• ½ teaspoon unsweetened cocoa powder
• 1 tablespoon apple cider vinegar
• 2 tablespoons fresh cilantro, chopped
• 2 whole lime wedges

Instructions

1. 1

   Prepare to build your chili. Remove the stems and seeds from 4 guajillo chiles, 3 ancho chiles, and 2 chile de árbol by slitting them lengthwise and shaking out the seeds — wear gloves if you have sensitive skin. Roughly chop the chiles and set aside.

2. 2

   Pat 2 pounds of beef chuck cubes completely dry with paper towels and season generously on all sides with 1.5 teaspoons of kosher salt and 0.5 teaspoon of freshly ground black pepper. Drying the meat ensures a proper sear and dark crust, which builds deep flavor.

3. 3

   Set a 5-quart heavy-bottomed Dutch oven or pot over medium-high heat. When the pot is hot, add 2 tablespoons of extra-virgin olive oil. Let it heat until it shimmers and just begins to smoke, about 1 minute.

4. 4

   Working in batches so you don't overcrowd the pot, add the seasoned beef cubes in a single layer. Do not stir — let them sit undisturbed for 3-4 minutes until they develop a deep brown, crusty exterior. You should hear an aggressive sizzle. Flip and brown the second side, another 3-4 minutes. Transfer each batch to a clean plate. The goal is color, which means flavor.

5. 5

   Once all beef is seared and resting on the plate, reduce heat to medium. Dice 1 large yellow onion into 1/4-inch pieces and add to the pot. Sauté, scraping up any browned bits from the bottom with a wooden spoon, until the onion softens and turns translucent, about 4-5 minutes.

6. 6

   Mince 4 garlic cloves very fine and add to the onion. Toast together, stirring constantly, for about 1 minute until fragrant — you want garlic that's warm and soft, not burned. If the pot looks dry, add a splash of water to loosen the fond.

7. 7

   Add the chopped dried chiles to the pot along with 1.5 teaspoons of cumin seeds and 1 teaspoon of dried oregano. Stir constantly for 1-2 minutes until the chiles are fragrant and slightly darker — this blooms the spices and brings out their depth.

8. 8

   Stir in 2 tablespoons of tomato paste and cook for 1 minute, stirring to coat everything in the pot. Then pour in 3 cups of beef stock and scrape the bottom with your spoon to release all the caramelized bits.

9. 9

   Return all the seared beef and any accumulated juices to the pot. Stir to combine. Bring to a simmer — you'll see gentle bubbles breaking the surface. Once simmering, reduce heat to low, cover partially with a lid, and let the chili cook gently for 2 to 2.5 hours. Stir every 30 minutes. The beef should be fork-tender and the flavors deeply melded.

10. 10

    After 2 hours, uncover and taste. Add 0.5 teaspoon of unsweetened cocoa powder and 1 tablespoon of apple cider vinegar — the cocoa rounds the chile flavors and adds subtle richness, while the vinegar brightens and balances the heat. Stir well and simmer uncovered for another 10-15 minutes.

11. 11

    Taste and adjust seasoning with additional salt and pepper as needed. The chili should taste rich, complex, and balanced — not sour, not too salty, not one-note.

12. 12

    Ladle the hot chili into bowls. Top each serving with a small handful of 2 tablespoons of fresh chopped cilantro and serve with lime wedges on the side — squeezing lime juice over the top adds brightness that cuts through the richness. The chili tastes even better the next day as flavors continue to deepen.

Tools you’ll need

• 5-quart Dutch oven or heavy-bottomed pot with lid
• instant-read thermometer (optional, for tracking doneness)
• wooden spoon
• cutting board
• chef's knife
• paper towels
• ladle
• small bowls for serving

More recipes like this

• 

  Vietnamese Chicken Curry (Cà Ri Gà)

  28 min

• 

  Chocolate Hazelnut Croissant

  25 min

• 

  Patatas Bravas

  25 min

• 

  Quick Chicken and Leek Pie

  28 min