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Best Texas Chili with Seared Beef and Dried Guajillo Chiles

Texas chili with seared beef and dried guajillo chiles is slow-simmered until the beef is fork-tender in a smooth chile paste. A little masa harina thickens the rich, warming broth.
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Prep Time 15 minutes
Cook Time 2 hours 50 minutes
soaking and resting 30 minutes
Total Time 3 hours 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the chile paste
  • 4 guajillo chiles dried, stemmed and seeded
  • 2 ancho chiles dried, stemmed and seeded
  • 4 cup beef broth divided
  • 4 cloves garlic
  • 2 tsp ground cumin
  • 1 tsp Mexican oregano dried
  • 1 tbsp apple cider vinegar
For the chili
  • 3 lb beef chuck roast cut into 1 1/2-inch cubes and patted dry
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp neutral oil such as canola
  • 1 yellow onion large, diced
  • 1 tbsp masa harina
  • 0.25 cup water

Equipment

  • 1 6-quart Dutch oven
  • 1 blender

Method
 

Make the chile paste
  1. Heat a 6-quart Dutch oven over medium heat and toast the guajillo and ancho chiles for 30 to 45 seconds per side, until fragrant.
  2. Transfer the toasted chiles to a heatproof bowl.
  3. Pour 2 cups of the beef broth into the Dutch oven and bring it to a simmer.
  4. Pour the simmering broth over the chiles and let them soak for 20 minutes.
  5. Transfer the chiles and soaking broth to a blender, add the garlic, cumin, oregano, and vinegar, and blend until smooth, venting the lid carefully to release steam.
Make the chili
  1. Season the beef cubes all over with the salt and black pepper.
  2. Heat the oil in the Dutch oven over medium-high heat and sear the beef in batches, turning to brown several sides, about 3 to 4 minutes per batch.
  3. Transfer the browned beef to a plate.
  4. Add the onion to the pot and cook over medium heat, stirring, until softened, about 5 minutes.
  5. Return the beef and any accumulated juices to the pot, then stir in the chile paste and the remaining 2 cups of beef broth.
  6. Bring the chili to a gentle simmer, cover, and cook over low heat for 2 to 2 1/2 hours, until the beef is fork-tender.
  7. Whisk the masa harina and water in a small bowl until smooth, then stir the mixture into the chili.
  8. Simmer uncovered for 10 to 15 minutes, until thickened.
  9. Remove the pot from the heat and let the chili rest for 10 minutes before serving.

Notes

For the best browning, sear the beef in batches without crowding the pot. Refrigerate leftovers for 3 to 4 days or freeze them; confirm the broth and masa harina are gluten-free for a gluten-free bowl.