Ingredients:

  • 5 dried Guajillo chiles, seeded and stemmed
  • 3 dried Ancho chiles, seeded and stemmed
  • 2 dried Chiles de Árbol
  • 2 cups low-sodium beef bone broth, hot
  • 3 lbs beef chuck roast, trimmed and cut into 1/2-inch cubes
  • 2 tbsp neutral oil
  • 1 large yellow onion, finely diced
  • 6 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp dried Mexican oregano
  • 1 tbsp unsweetened cocoa powder
  • 12 oz dark Mexican lager
  • 1/2 cup strong black coffee
  • 2 tbsp tomato paste
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Toast the dried Guajillo, Ancho, and de Árbol chiles in a dry cast iron skillet over medium heat until fragrant, approximately 2-3 minutes.
  2. Transfer toasted chiles to a high-speed blender with 2 cups of hot beef bone broth. Let steep for 15 minutes, then blend until completely smooth to create the chili paste.
  3. Pat the cubed beef chuck dry. In a large Dutch oven, heat neutral oil over medium-high heat. Sear the beef in batches until deeply browned on all sides, then remove and set aside.
  4. In the same pot, sauté the diced onion until translucent. Add minced garlic, cumin, smoked paprika, oregano, and cocoa powder, stirring for 1 minute until fragrant.
  5. Stir in the tomato paste and cook for 2 minutes. Deglaze the pot with the dark lager and strong coffee, scraping the browned bits (fond) from the bottom.
  6. Return the beef to the pot and pour in the blended chili paste. Bring to a gentle simmer.
  7. Cover and cook on low heat for 3 hours 30 minutes, or until the beef is fork-tender and the sauce has thickened to a velvet consistency. Season with salt and pepper to taste.