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1. Toast the ancho and guajillo chiles in a dry Dutch oven over medium heat for 1 to 2 minutes per side until fragrant. Cover with the beef broth in a bowl and soak for 20 minutes until soft, then blend until smooth.
4 pieces Dried ancho chiles, stemmed and seeded,
3 pieces Dried guajillo chiles, stemmed and seeded,
3 cup Beef broth
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2. Pat the beef chuck roast dry and season with the kosher salt and black pepper.
3 lb Beef chuck roast, cut into 1-inch cubes,
2 tsp Kosher salt,
1 tsp Black pepper
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3. Cook the bacon in the Dutch oven over medium heat for 6 to 8 minutes until crisp. Remove the bacon, crumble it, and leave the fat in the pot.
4 slice Bacon
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4. Raise the heat to medium-high and brown the beef in 3 batches for 4 to 5 minutes per batch, without crowding, until deeply crusted. Transfer to a plate.
3 lb Beef chuck roast, cut into 1-inch cubes
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5. Reduce the heat to medium and cook the onion and jalapeño for 6 minutes until softened. Add the garlic, tomato paste, chili powder, cumin, oregano, smoked paprika and cayenne, and stir for 1 minute until fragrant and darkened.
2 pieces Yellow onion, diced,
6 clove Garlic,
1 piece Jalapeño, minced,
2 tbsp Tomato paste,
2 tbsp Chili powder,
1.5 tbsp Ground cumin,
1 tsp Dried oregano,
1 tbsp Smoked paprika,
0.5 tsp Cayenne pepper
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6. Return the beef and bacon to the pot and pour in the blended chile mixture. Stir in the brown sugar. Bring to a gentle boil, then cover partially and reduce the heat to low. Simmer for 2.5 to 3 hours, stirring occasionally, until the beef is fork-tender.
1 tbsp Brown sugar
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7. Whisk the masa harina with the water until smooth and stir into the chili. Simmer uncovered for 15 minutes until thickened and glossy.
2 tbsp Masa harina,
0.5 cup Water
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8. Stir in the lime juice and adjust the salt. Rest for 10 minutes, then ladle into bowls and top with the sour cream and cheddar.
1 piece Lime, juiced,
2 tsp Kosher salt,
0.5 cup Sour cream (garnish),
1 cup Sharp cheddar, grated (garnish)
