Texas Chili

Heat a large dry skillet over medium heat. Add the ancho, guajillo, and arbol chiles in a single layer. Toast for 2 to 3 minutes, pressing them flat with a spatula and flipping once, until they are fragrant, pliable, and develop a few dark spots. Do not let them burn or they will turn bitter.

Transfer the toasted chiles to a bowl and pour the warm beef stock over them. Let them soak for 15 minutes until very soft.

Transfer the chiles and all the soaking liquid to a blender. Puree on high for 60 to 90 seconds until completely smooth with no visible flecks of skin. Set the chile puree aside.

Pat the beef chuck cubes dry with paper towels and season generously on all sides with salt and pepper. Drying the meat is critical for browning; wet meat steams instead of searing.

Heat the vegetable oil in a large Dutch oven over medium-high heat until it just begins to smoke. Working in batches to avoid crowding, sear the beef cubes on at least two sides until a deep brown crust forms, about 3 to 4 minutes per batch. Transfer each batch to a plate as it finishes.

Reduce heat to medium. Add the diced onion to the Dutch oven and cook in the rendered beef fat, stirring occasionally, until softened and lightly golden, about 5 minutes. Add the garlic and cook for 1 minute more until fragrant.

Add the cumin, smoked paprika, and oregano to the onions. Stir constantly for 30 seconds to bloom the spices in the hot fat, which intensifies their flavor.

Pour in the chile puree and the fire-roasted crushed tomatoes. Stir to combine and scrape up any browned bits from the bottom of the pot.

Return all the seared beef and any accumulated juices to the Dutch oven. Stir to coat the meat in the chile sauce. The liquid should come about three-quarters of the way up the meat; add a splash more beef stock if needed.

Bring the chili to a gentle simmer, then reduce heat to low. Cover with the lid slightly ajar and cook for 2 to 2 1/2 hours, stirring every 20 to 30 minutes, until the beef is completely tender and breaks apart easily with a fork.

In a small bowl, whisk the masa harina with 3 tablespoons of warm water until smooth. Stir this slurry into the chili and cook for 10 more minutes. The masa harina thickens the broth and adds a subtle corn flavor that is traditional in Texas chili.

Stir in the apple cider vinegar and brown sugar. Taste and adjust seasoning with more salt, cumin, or vinegar as needed. The chili should be rich, deeply savory, slightly smoky, and have a slow-building heat.

Serve in deep bowls with your choice of toppings such as diced white onion, shredded cheddar, sour cream, sliced jalapenos, or a squeeze of lime.