True Texas Chili

Instructions

1. Heat oil in a large Dutch oven over medium heat. Season meat generously with salt and pepper. Add ground chuck to the pan in batches making sure each batch is well browned before removing and adding next batch. Do this until all ground chuck is cooked.
2. Meanwhile, add dried chilies to a pot with beef broth and bring to a boil. Cover and reduce heat to a simmer for several minutes or until chilies are soft.
3. Transfer chilies to a blender and blend on high until very smooth. If necessary, add chili soaking liquid (1/4 cup at a time) until mixture is completely puréed and smooth.
4. In the same pan add onions and garlic. Cook for several minutes until onions are translucent.
5. Add beef back to pot along with chili powder, cumin, canned tomatoes, and puréed chilies. Add 1 to 1 1/2 additional cups of liquid if desired.
6. Reduce heat to a low simmer and allow chili to cook for 2 hours until beef stew is tender and flavors have come together.