"True Texas Chili" recipe from Lobel's Meat Bible.
Ingredients
70 g (1 pack) dried whole New Mexico (California), guajillo, or pasilla chiles (6 to 8 chiles)
1 1/2 tsp ground cumin
1/2 tsp ground black pepper
Kosher salt
5 tbsp lard, vegetable oil, or rendered beef suet
1 kg beef chuck
1 finely chopped onion
3 large garlic cloves
2 cups beef stock
2 1/4 cups water, plus more as needed
2 tbsp masa harina
1 tbsp packed dark brown sugar
1 1/2 tbsp distilled white vinegar
Sour cream
Lime wedges
Instructions
Toast chiles in cast iron until fragrant, 2-3 minutes per side. Soak chiles in hot water until soft, 15-45 minutes, turning once.
Chili paste: Drain the chiles, split and remove stems and seeds. Mix together chiles, cumin, black pepper, 1 tbsp kosher salt (1/2 tbsp table salt), 1/4 cup water. Blend into a smooth paste, adding more water as needed.
Beef: Lightly brown the beef in the lard in 2 batches.
Saute onion and garlic for 3-4 minutes.
Simmer: Add in the stock, remaining 2 cups water, and masa harina. Add the chile paste. Add the beef and any juices and bring to a simmer.
Slow cook around 4 hours.
Stir in the brown sugar and vinegar, add salt to taste.
Rest: Turn off heat and let chili stand for 30 minutes to thicken.