Texas-Style Chili

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  • Level: Easy
  • Total: 3 hr 15 min
  • Active: 35 min
  • Yield: 8 servings
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3 dried New Mexico chiles, stemmed and seeded

2 dried pasilla chiles, stemmed and seeded

2 dried guajillo chiles, stemmed and seeded

2 tablespoons vegetable oil, plus more if needed

2 1/2 pounds cubed beef stew meat (1- to 1 1/2-inch pieces) 

Kosher salt and freshly ground pepper

1 onion, chopped 

3 cloves garlic, minced 

2 teaspoons ground cumin

2 cups low-sodium beef broth

1 corn tortilla, torn 

2 tablespoons packed brown sugar

1 tablespoon apple cider vinegar


  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 teaspoons 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.